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Homemade Strawberry Ice Cream

Servings: 2 quarts
Author: Kelly the Kitchen Kop

Ingredients

For the first step:

  • 3 cups fresh or frozen thawed ripe strawberries, sliced
  • 4 Tablespoons freshly squeezed lemon juice, about 1 large (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
  • 2-3 heaping Tablespoons Colostrum powder, for improved gut health and extra creamy dreamy texture and flavor!
  • 1 scoop Collagen
  • 6 caps of these probiotics, I don't do this every time, but since my kids won't take them regularly, sometimes I just slip them in here!
  • 1 Tablespoon Arrowroot Flour
  • 3 cups heavy cream/whipping cream, preferably raw, but for sure NOT ultra-pasteurized (FYI: you can do any combination of cream or milk, the more cream, you guessed it, the creamier it'll be! Usually I'll make it with 2 cups cream and 1 cup raw milk to get some healthy bacteria and other goodies in there, and if I have raw cream from the farm too, even better!)

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 and set aside. (If you have frozen berries, cook until soft, cut in half, then strain, etc.)
  • Mix everything except the pureed berries together in a deep bowl with a stick blender.  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.
  • Serve and enjoy!