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Dairy-Free Strawberry Ice Cream
Recipe by Miriam Teichman
Course Dessert
Prep Time 5 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Course Dessert
Prep Time 5 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Wash the strawberries, remove the tops and place into the food processor. Pulse until smooth. A few small pieces are fine.
  2. Place the strawberries into a KitchenAid mixer bowl along with the sugars, egg whites and lemon juice.**See recipe notes
  3. Start your mixer on low and slowly make your way to highest speed. Let it whip until it triples in size, around 10-15 minutes.
  4. Pour into whatever you feel like freezing it in. You can pour it into a Tupperware and then using an ice cream scooper, scoop it out to serve or you can pour into a round pie dish and serve as triangular pie pieces.
  5. Place in freezer and allow to freeze for at least 2 hours and up to 6 months.
Recipe Notes

*You can make cured yolks with the yolks if you don't want to throw them away. Follow this recipe!

**If you want to know how much sugar to put, first only place the strawberries with the sugars and lemon into the bowl, mix, taste and adjust, then add the eggs.

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