Non-Dairy Strawberry Ice Cream

I do not have an ice cream maker. This upsets me greatly. However, this recipe for strawberry ice cream doesn’t require a fancy confection making gadget. That fills my heart with joy and gladness. Just think, in only a few minutes you could be eating frosty creamy glorious ice cream. Added bonus, there’s no added sugar and it’s gluten and dairy free! Which means I can make it for our next family BBQ and my special-food-issues family members can ALL eat it! Celiac disease, diabetes and dairy allergies can just bite me! Hooray!

This ice cream uses coconut milk, which I’d never really used before. I was shocked to open the can and find it was solid. Then I read the side and saw that it was natural for it to separate and solidify in the can. Make sure you mix it up if your can has done this too. There’s liquid underneath, it just needs to be recombined.

Some frozen bananas and strawberries get blended up in a food processor (or a good blender would also work I’m sure).

It gets a little hit of vanilla and just enough coconut milk to make it creamy and smooth.

Only moments to sweet ice cream perfection. A little sweet and full of fruity goodness that everyone can enjoy. Yuummmy!

Non-Dairy Strawberry Ice Cream
adapted from The Primal Home

1 banana, sliced and frozen
2 handfuls of strawberries, frozen
1-2 tablespoons coconut milk
1/2 teaspoon vanilla extract

Place the frozen bananas and strawberries into a food processor. Start blending then add in the vanilla and coconut milk. Just enough for it to blend together but not too much, we want it to be really thick! Once it is nice and smooth but still very thick scoop it out and enjoy! It needs to be eaten right away as it will not keep very well in the freezer. Makes 2 servings.

Perfect Meringues

Meringues sometimes seem a bit daunting, but with a couple of tips you can whip out a batch of melt-in-your-mouth deliciousness that are puffy clouds of perfection. I always make these after baking cookies it seems. I just cannot bring myself to waste the egg whites when some other recipe has only used the yolks. Poor little whites – getting left out of delicious cookies. Besides, mother’s day is just around the corner and my Celiac sister (I know, that’s a horrible name to give her…she’s so much more than that. It’s just an easy distinction since only one of my three sisters lives gluten-free.) will be here for momma’s day lunch. She probably won’t be able to eat whatever the guys cook up as a dessert (yes, the guys are in charge on Mother’s Day). So I’ll just keep some of these in a baggie for her until Sunday. [Read more…]

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