This post may contain affiliate links. Click here for my affiliate disclosure. If you purchase items through my affiliate links, I receive a small commission but your price doesn't change.
World, I give you an ice cream recipe that smacks of spring and sunny South Carolina fields. It is lusciously pink, fresh-tasting, and berryish. Savor it plain, with chunks of fresh strawberry, or topped with natural peanut butter if you have a constant PB&J hankering like I do.
I just can’t even tell you how much I love strawberries. And ice cream. Strawberry ice cream is not a flavor that I usually pounce on (I’m more of a chocolate lover), but it’s a classic. When I realized that I don’t actually have a plain ol’ strawberry ice cream on my website, I was like, “Briana, you’re gonna do dis t’ing.” And I did. And now I kinda really muchly like strawberry ice cream. Especially topped with peanut butter…did I already say that?
Good news – this ice cream is healthy. No sugar or other blood-sugar-spiking nastiness. Trim Healthy Mamas, this ice cream is an S.
Check out the list of suggested products below the printable recipe if you have questions about what brands and equipment I use. The Notes section of the recipe also contains the answers to some frequently asked ice cream questions.
Some other pages you might enjoy:
- Starting THM
- my complete picture recipe index
- my ice cream index!
- the strawberry recipe roundup I just posted
- Strawberry Shortcake
You can find this recipe in my cookbook, Necessary Food.
- 2 cups unsweetened almond milk (or carton coconut milk for a nut free version)
- 2 cups strawberries (fresh have the best flavor and sweetness)
- ¾ cup heavy whipping cream
- ½ cup cottage cheese
- 1 T vegetable glycerin*
- ½ tsp. vanilla extract
- 7 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
- ⅛ tsp. salt
- 1 tsp. glucomannan
- Blend all the ingredients together in a blender until smooth. Churn in an automatic countertop ice cream maker according to manufacturer’s directions. Transfer to a freezer safe container and freeze for 30-60 minutes to firm up, if desired. Yields 5 servings
- Feel free to add chunks of fresh strawberry to the finished product (stir them in by hand). This ice cream is great topped with natural peanut butter for a PB&J flair!
If you don’t have an ice cream maker, you can try freezing the ice cream mixture in ice cube trays, then blending the cubes with some almond milk or cream in a blender to soft-serve consistency.
Most people with nut allergies can handle coconut just fine, but check with your doctor first to make sure.
- This Cuisinart ice cream maker is the model I use. It works great, and it’s so simple!
- Vegetable glycerin gives this ice cream a great texture and helps keep it from sticking to the sides of the ice cream maker.
- THM Pure Stevia Extract Powder is my ice cream sweetener of choice.
- Glucomannan serves to thicken the ice cream and give it a smooth texture. THM sells an organic glucomannan here.