Rich And Creamy Dairy Free Strawberry Ice Cream Recipes

EASY, EGGLESS STRAWBERRY ICE CREAM

Easy, Eggless Strawberry Ice Cream image

Use your ice cream maker to create this rich and creamy strawberry ice cream. There are no eggs in this recipe.

Provided by ejw825

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 1h

Yield 8

Number Of Ingredients 7

Ingredients

2 cups whole milk
2 cups heavy cream
1 cup white sugar
¼ teaspoon salt
2 teaspoons vanilla extract
2 cups mashed fresh strawberries
2 drops red food coloring

Steps:

In a large bowl, combine the milk, cream, sugar, salt, vanilla, strawberries, and food coloring. Pour the mixture into the freezer bowl of an ice cream maker, and freeze according to manufacturer's directions.

Nutrition Facts : Calories 354.2 calories, Carbohydrate 34.1 g, Cholesterol 86.4 mg, Fat 23.4 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 14.5 g, Sodium 121 mg, Sugar 30.9 g

EXTRA-RICH STRAWBERRY ICE CREAM

Extra-Rich Strawberry Ice Cream image

Provided by Food Network

Categories dessert

Time 7h50m

Yield 1 quart

Number Of Ingredients 7

Ingredients

3 large egg yolks
1/2 cup sugar
1 teaspoon pure vanilla extract
Pinch salt
1 cup half and half
1 cup heavy cream
1 pint strawberries

Steps:

In a bowl, whisk together the egg yolks, sugar, vanilla, and salt. Pour the half-and-half and cream into the top of a double boiler and heat over hot water until hot, but not boiling. Stir with a wooden spoon, scraping the bottom of the pan to prevent sticking. Slowly pour the hot cream into the eggs and whisk until smooth.
Return to the double boiler and cook over medium-low until thick and bubbling around the edges. The custard will coat a wooden spoon. Strain the custard through a fine-mesh sieve into a metal bowl. Cover and chill for at least 4 hours or overnight.
Rinse and hull the berries. Roughly chop the berries and transfer half to a small bowl. Mash the other half with a fork or potato masher; they will not be smooth but still a little chunky. Add them to the chopped berries. Chill for at least 1 hour. Pour the cream into the canister of an ice cream maker. Freeze according to manufacturer's instructions. When the ice cream is the consistency of whipped cream, stir in the berries. Transfer to a shallow quart container, cover with plastic wrap, and freeze in the refrigerator's freezer for at least 3 hours until ready to serve. Let the ice cream sit at room temperature for about 10 minutes before scooping.

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