Homemade Strawberry Ice Cream

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Sugar Free homemade-strawberry-ice-cream

This has been a week for recipes.

I don’t normally like to overwhelm you with a multitude of recipes in one week, but it is summer and there are just so many wonderful summer treats that must be shared from mango salsa to perfectly roasted chickens! I was going to share some delicious Spinach and Broccoli Lasagna Roll Ups or some heart-to-heart mom talk about why I did not potty-train my son, but all that can wait. Everything in life can wait when ice cream is involved.

I once believed ice cream was unhealthy. What was I thinking?

Ice cream made in your own kitchen with fresh, real ingredients is an incredibly nourishing treat.

homemade-strawberry-ice-cream

Most homemade ice cream consists of only a handful of ingredients: fresh cream, milk, salt, a sweetener, sometimes egg yolks, and often pure vanilla. Those simple ingredients can make one of the most decedent treats known to man, ice cream. How a carton of ice cream from a store can contain 15 plus ingredients I simply do not understand.

“That sounds like one big ol’ bowl of fat.” Good observation. It is! One big glorious bowl of fat. Drop the 100 calorie snack pack and listen up. Healthy is not just a big bowl of kale, fruit smoothies, and green juices. Healthy also means eating fat.  Bring on the home-cooked hamburgers (from healthy pastured cows) and the homemade ice cream.

Fat is essential for our bodies, playing an important role in providing a concentrated source of energy and the building blocks for cell membranes and hormones. Fat helps our bodies absorb essential minerals from our food and carries fat soluble vitamins A,D,E and K.  Lack of fat (such as low fat diets and restrictive vegan diets) have proven to have significant issues on the body such as: low energy, difficult time concentrating, weight gain, mineral deficiencies, and depression.

Fat is also essential for young children and babies as the brain develops.  God’s perfect food for babies, mama’s milk, contains 50% of it is calories from fat, most being saturated fat. If the Lord designed one of nature’s most perfect foods with so much fat, I think it is high time I start embracing it too. You can read more about the importance of fat and the impact on my son’s growing brain, here.

Some of the healthiest societies in the world: the Masai in Africa (who are completely free of heart disease and have super low cholesterol), the Japanese, Mediterranean societies, and the French, all embrace diets rich in animal fat.

http://livesimply.me/2014/04/11/homemade-lemony-kale-pizza/

Have the kale salad, but save room for a nice bowl of naturally-sweet, homemade strawberry ice cream. Embrace the fat, your body will thank you.

homemade-strawberry-ice-cream
5 from 2 votes
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Homemade Strawberry Ice Cream

Calories 2140 kcal

Ingredients

  • 2 cups strawberries semi-defrosted
  • 1 1/2 tsp pure vanilla extract
  • 1 1/2 cups heavy cream
  • 2/3 cup honey
  • 3/4 cup whole milk
  • 1 pinch salt

Instructions

  1. Place the strawberries in a food processor or high-speed blender and pulse until desired consistency.
  2. In a bowl whisk together: cream, honey, milk, salt, and vanilla.
  3. Add in the strawberries and beat until thoroughly combined.
  4. Process in your ice cream maker according to manufactures’ directions.

homemade strawberry ice cream

Sources:

Nourishing Traditions, Sally Fallon

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21 Comments

  • Hi Kristin! I have found your blog in a round about way (through Lanie’s, my sister, friend Candice Smith) and I love what you espouse! So, here is to wonderful world of connections! I am going to try to make this ice cream but I have a question about the cream. I have frozen strawberries we picked a few weeks ago and want to use my uncle’s milk from his organic dairy farm. It might seem really simple but I don’t know what to ask for when I go to the farm. How do I explain “raw cream”? Is it the fat on top of the milk? Thanks!!

    • Wow! Very cool. You can use any cream (just not ultra-pasteurized). How great to have a family member to get milk from! Cream is just the thicker white stuff that rises to the top after the milk sits for a bit of time in raw milk of low grade pasteurized. You can skim it off yourself or he could do it too. It’s super tasty! Candice also has a fantastic vanilla bean ice cream she makes…I’m sure she will be posting soon 🙂

  • A lot of the honey ended up stuck to the bottom of the bowl. I had to scrape it into the ice cream maker. I hope there’s not a ribbon of honey in my ice cream….or do I?

    • Did you mix all the ingredients first with a mixer before adding them to the ice cream maker? Doing so should result in all the ingredients (including honey) incorporating together so you shouldn’t have chunks of honey.

  • I get so torn about buying cream. We get raw milk from a farm but I hate to swipe the cream off and we don’t have it to drink. Unless I make a long trip to the health store, the only organic option at the regular store is ultra-pasteurized. I really don’t know if that is still better than buying non-organic cream. Anyway, this recipe looks great and I hope to try it soon!

  • just wanting to know if this would work mixing it all up and popping in a bowl in the freezer?
    As i don’t have a ice cream maker

    • You need an ice cream maker. I have found my ice maker to be such a great investment and savings from buying ice cream from a store. The fat content of the cream is what helps the ice cream from being too icy and what makes it ice CREAM. Cream from grass-fed cows is incredibly nourishing and a great fat to include in your diet.

  • Thanks so much for this simple and delicious recipe! I’ve made it before and it’s always been a crowd pleaser. Do you think agave will work in place of honey?

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