June in the pacific northwest means it’s strawberry picking time.
Sunshine, hopefully, and fields of some of the sweetest and juiciest berries you will find.
Lots of picking, ample amount of work, and much to freeze.
With it being strawberry season, I thought what better for dessert than some raw strawberry ice cream.
There isn’t such a thing as having too many strawberries or too much ice cream this time of year when the weather is hot and we all could use a refreshing treat. I love making my own ice cream, and there are so many different ways to make so many different kinds. It doesn’t have to be complicated.
And pretty little plates make it even more tempting.
Did you know that a serving of about eight strawberries has more vitamin C than an orange?
Folate, manganese, potassium and fiber can also be found in these pretty red gems.
So let’s get started on making some raw strawberry ice cream.
You will need to start with making some coconut butter which is super simple and can be used in so many other recipes. Like lemon curd, chocolate almond macaroons, and any other flavors of ice cream you might want to whip up. Keeping a jar of coconut butter in your baking cupboard is a great staple to keep on hand in a gluten-free, dairy free kitchen.
The next time you have guests or your kids have friends over pull out these frozen cubes and whip them in to raw strawberry ice cream in no time. No one will ever miss the dairy that isn’t there either.
Adapted from Hannah over at Immer Washsen.
Prep Time: 15 minutes