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Tom’s Strawberry Ice Cream

5 star Avg. rating 5 from 2 votes.

Recipe Information

Recipe Created By: Lynne


2 lb strawberries
1/3 cup sugar
1 tsp lemon juice
2 13.5 oz cans coconut milk
2 eggs
3/4 cup sugar


Chop strawberries in food processor. (Do not puree.) Combine with 1/3 cup sugar and lemon juice. Mix well and refrigerate for at least 2 hours.

In a separate bowl, mix coconut milk, eggs, and 3/4 cup sugar.

Mix all together and pour into your ice cream machine and process according to manufacturer's instructions.



Please note that this recipe contains uncooked eggs which can be an issue for salmonella. You could use pasteurized in the shell eggs or the pasteurized egg substitute (made from real eggs) in the carton to minimize the risk of salmonella.
Coconut: Although classified by the FDA as a tree nut, coconut is not a common allergen and is not related to tree nuts. If you have a tree nut allergy, consult your physician to find out if you need to avoid coconut.
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.