Dairy-Free Strawberry Ice Cream
Recipe by Miriam Teichman
Servings Prep Time
12people 5minutes
Cook Time
10minutes
Servings Prep Time
12people 5minutes
Cook Time
10minutes
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.