It's snowing as I write this, so it's not exactly ice cream weather here in Michigan, but when you have kids (and you're a dessert-aholic like myself), any day is good for ice cream. Since this is Kent's favorite flavor, I decided it was time to use some of the strawberries in my freezer. As I explained in the vanilla/chocolate ice cream post, this is a dessert, yes, but full of nutrients! Only 3/4 cup of sweetener (real maple syrup) in the whole batch, not too bad as desserts go.
I “Nourishing Traditionized” another strawberry ice cream recipe, and this fits perfectly in this 2 quart ice cream maker:
If anybody out there knows of an ice cream maker bigger than a 2 quart, please let me know!
Homemade Strawberry Ice Cream
Ingredients
For Step One (see instructions):
- 3 cups fresh or frozen (thawed) ripe strawberries, sliced
- 4 Tablespoons freshly squeezed lemon juice, about 1 medium (I use organic lemons when I can find them)
- 1/4 cup real maple syrup
Other Ingredients:
- 2 egg yolks (Be sure you use good quality eggs from a local farmer who raises healthy pasture-fed hens…I wouldn't recommend eating raw eggs from the grocery store.)
- 1/2 cup real maple syrup
- 1 teaspoon vanilla
- 1 Tablespoon Arrowroot Flour
(looks like cornstarch only it's better for us)
- 3 cups heavy cream/whipping cream, preferably raw, but for sure NOT ultra-pasteurized (FYI: lately I've been making it with 2 1/2 cups cream and 1 cup raw milk to get some healthy bacteria and other goodies in there, and I love it even more!)
- Reserved juices
- 1/2 of the mashed strawberries
Instructions
Combine berries, lemon juice, and maple syrup and stir gently. Let set for 2 hours (or overnight) – I never think to do this part ahead like I'm supposed to, though, and just skip that step and it's still good. Strain the berries, reserving juices. Mash or puree half the berries.
Mix remaining ingredients together. Pour into ice cream maker and process according to instructions. 5 minutes before mixing is complete, add the reserved sliced strawberries and let mix in completely.
Did you make a real food recipe?
I want to see it! Tag @KitchenKop on Instagram and hashtag it #KitchenKopRecipes OR share anything you know I’ll love by tagging @KitchenKop and hashtag #KitchenKop -- see you over there!
I'd love to know which you think is better, this homemade strawberry ice cream, the chocolate ice cream, OR the vanilla ice cream? I thought this was the best strawberry ice cream I've ever had…but nothing beats chocolate in my world!
More you might like:
- Here's my complete listing of RECIPES
- You don't need to feel guilty about this dessert, but just in case you're interested, here's a listing of posts all about DIETING.
- Homemade Chocolate or Vanilla Ice Cream
- Another fairly low-carb and almost healthy dessert like this one: Crème Brule
Amy says
Thanks for posting these recipes. I’m excited to try them! I just got this 4 quart ice cream maker.
Brieanna says
This looks so good! I’m just wondering what the arrowroot powder does for this recipe? I have everything but that on hand and am wondering if it’s necessary? Thanks!
KitchenKop says
Hi Brieanna! You could for sure make it without, it’s just that the arrowroot helps the ice cream be a little more smooth and creamy and not to turn icy in the freezer in spots. Ours doesn’t usually last that long to worry about it anyway, though. 🙂
Kel
Heidi says
I made a peach version last night and it was Delish!! I used the strawberry ice cream recipe and just swapped the strawberries for 3 cups pureed peaches.
It was a little sweet for me, but I’m assuming that’s because peaches are just naturally sweeter than strawberries. To cutdown on sweetener, maybe try adding some peach puree to the strawberry version.
It was so yummy that I’ve pureed 6 bags of pureed peaches (3 cups each) and put them in my freezer to have ready to make peach ice cream anytime we want it.
Thanks!!
Jen O says
Kelly, I just made this today with our fresh berries. Yum! It turned out perfect.
KitchenKop says
Great, thank you for letting me know. I love hearing when my recipes turn out well. 🙂
Kel
Sarah B says
I don’t remember what website I clicked through to find this recipe but it is SO GOOD! I just made it tonight. I’m going to have to check out more of your recipes!
Jeanmarie says
I forgot to mention, we tried this and loved it!
Lori @ The Davidson Den says
Just wanted to let you know we tried your recipe this morning for breakfast! The kids were pleasantly surprised to be having ice cream for breakfast. And it was divine, by the way. (I also got the very same ice cream maker for Christmas THIS year.) 🙂
Thanks for all you do!!
Carey Caccavo Wheaton says
We started with Sally’s vanilla ice cream recipe and, I believe, improved it, by increasing the egg yolks, using half and half honey and maple syrup, and adding a touch of salt. That gives a rich sweetness that feels more balanced to my body than maple alone. Maple seems to tweak my blood sugar more than honey.
Then if you want to substitute sucanat or rapadura sugar for the honey/maple, it becomes a nice buttescotchy/caramel flavor, but not overly sweet like those flavors often are.
And adding a Tb or 2 of ginger to taste makes a lovely ginger ice cream.
Kelly says
Funny thing is, you don’t even taste the maple syrup, either! It just tastes like the dreamiest ice cream ever. 🙂
Thanks for popping in!
Kelly
Kim says
I just got the 1-1/2 qt Cuisinart Ice Cream maker do you have proper measurements for Strawberry ice cream for 1-1/2 qt vs 2 qt? Thanks
KitchenKop says
Sorry I don’t, but at this post (https://kellythekitchenkop.com/2008/10/best-vanilla-andor-chocolate-ice-cream.html) you can see the amounts for the 1.5 qt. choc and you could just fudge it with your best guess from there.
Kel
[email protected] says
I love how you healthified ice cream. I never would have thought to use maple syrup with strawberries. Going to have to try it. Thanks for sharing!
Love your tag line!
Anna says
Yeah, honey sweetened ice cream tastes very strongly of honey, which doesn’t always work well.
I buy grade B dark maple syrup, which does taste stronger than the paler Grade A lighter varieties, so grade A may be the way to go if maple flavor is notdesired. But Grade B is cheaper, too.
I tend to use maple syrup for making complementary ice cream flavors, like pumpkin, vanilla, spices, nuts, coffee (hey, flavors of baking!). For fruit flavors I just use sugar, again only about 1/2-2/3 cup per batch.
Coffee has always been one of my favorite ice cream flavors because it wasn’t too sweet like too many others (even before I was a low sugar girl). Rich cream and coffee, what a combo!
The only thing better to add is salty chocolate covered nuts . MMMmmmmm!
Kelly the Kitchen Kop says
One more thing I forgot to add: once I tried making ice cream with honey and that’s ALL I could taste – I like using the M. Syrup – it’s much better!
Kelly the Kitchen Kop says
Hi Mary,
I don’t taste the maple syrup at all, but Julie commented at the post for the chocolate/vanilla ice cream and said that she uses 3T. of vanilla or it just tastes like maple syrup to her (although I didn’t think so, but I am going to try it with more vanilla soon and I adapted the recipe at that site). In the chocolate recipe I think there’s enough chocolate so you don’t taste it, and in this one, there’s enough strawberry flavor.
Kelly
Mary says
I’ve never tried making ice cream with anything but sugar. Does the maple syrup give it a maple flavor?
Kelly the Kitchen Kop says
Anna,
If you feel like posting your espresso recipe here, I’m sure many would love to try it. I’m like a little kid when it comes to “mixing” some foods though – I like my coffee to be straight (no sweeteners) and my sweets to be only sweet (no coffee flavor), but most people love those together.
Kelly
Anna says
Yum, yum, I love homemade ice cream (but of course, I use a bit less maple syrup, about 2/3 of a cup).
Our family’s favorite is espresso!
I make ice cream in a freezer bowl accessory for my Kitchenaid stand mixer. One less machine to store. Something to consider for those with a KA stand mixer.
I grew up in Upstate NY, where ice cream is eaten all year, not just in hot weather. When I was in college in a small Upstate NY town, I waited tables at Friendly’s; ice cream was just as popular in winter as in summer. Somewhere I read the Northeast leads the nation in per capita ice cream consumption. I wouldn’t be surprised.
Kelly the Kitchen Kop says
I knew you’d love this one! Wait ’til you see the next dessert recipe I’m posting, it’s baaaaad…but in an almost healthy kind of way of course!
Julie says
Kel,
You are an absolute *peach* (or, per this recipe, a very clever strawberry!) 🙂 Thank you so much for printing yet another delish ice cream recipe!! Your fellow sweet enthusiasts (obviously myself included) thank you!!
You absolutely, positively, ROCK!!
–Julie L. 🙂