I am so honored to have Heather Resler of Cook It Up Paleo guest post here today! She is a fellow paleo teenager whose allergy-free baking skills are off the charts. I had the amazing experience of meeting her at Paleo f(x) this year, and I found out she is also an incredibly kind, funny girl. Give her some love and go check her out! Follow her on her blog, Cook It Up Paleo, and on Instagram, Facebook, YouTube, Pinterest, and Twitter. Thanks so much for this yummy recipe, Heather!
Hi everybody! My name is Heather Resler, and first I want to thank Sadie for asking me to guest post! I got started doing paleo when I was 14, and it was around that same time that I entered the blogging world.
Sadie is the person that I like to think I was when I was 14 years old, but in reality I was just getting started in paleo, and she’s way ahead where I was at that time! Nevertheless, we have a lot in common, like we’re both bloggers and love to cook healthy treats, and it was so amazing to meet her, hang out with her, and get to know her better at Paleo f(x)! (How’s that for a run-on sentence 😉 I can say with confidence that Sadie’s going to be a star in this paleo world!
I was super excited when Sadie suggested I do a summery recipe, because that meant I could do something with all the fresh berries we have right now! Wisconsin is kind of Amish central, and we have an Amish farmer right down the road who grows fresh strawberries. They are the best; so red and juicy. They make the strawberries from the store seem like wax imitations of the real thing.
This ice cream is full of fresh amazing strawberry flavor, and reminds me of when I was a kid (like 7 years old) and we would go over to our grandparents and they would give us Neapolitan ice cream as a special treat when we watched a movie. The strawberry was my favorite flavor so I always made sure that my ice cream bowl was mostly filled with strawberry ice cream and as little chocolate and vanilla ice cream as possible.
I’m sure the strawberry ice cream of that time was filled with corn syrup and artificial everything, but I can happily say that there is none of that stuff in this recipe! The main ingredients are strawberries (preferably fresh-picked) and almond milk. The resulting ice cream is light, cold, and creamy. Hope you love it as much as I do!
Strawberry Ice Cream
Description
Dairy-free, egg-free, coconut-free
Ingredients
- 1–½ cups fresh strawberries, stems cut off (fresh-picked if possible)
- 1 cup unsweetened almond milk
- 35 drops liquid stevia
- 2 tablespoons maple syrup
- Dash salt
- ¾ tablespoon gelatin
- 1 tablespoon plus 2 tablespoons water, divided
Instructions
- In a blender, combine the strawberries, almond milk, stevia, maple syrup, and salt.
- Dissolve the gelatin in 1 tablespoon of water.
- Microwave 2 tablespoons of water until it is almost boiling.
- Whisk the gelatin into the hot water until it’s a little frothy and has the texture of an egg white.
- Pour this mixture into the blender with the other ingredients.
- Blend until frothy. This should take 2-3 minutes; I usually do a little tidying and set up the ice cream maker while it blends.
- Pour this mixture into a running ice cream maker and churn for 15-20 minutes, or until the consistency is to your liking.
- Enjoy immediately (texture will be like soft-serve) or transfer to an airtight container and freeze. Serve and enjoy!
Nutrition
- Serving Size: 3
About Heather:
I’m a 19 year old celiac baking my way through life. I love to create grain-free recipes that are also free of other allergens, such as eggs, nuts, or coconut. In my free time I love to climb trees, rock climb, hike, fish, play Scrabble, or watch Netflix with my family. I believe that food should be delicious, nourishing, and make you feel your best so you can live life to the fullest! Follow me on my blog, Cook It Up Paleo, and on Instagram, Facebook, YouTube, Pinterest, and Twitter.
2 Responses to “Strawberry Ice Cream”
Thanks for letting me guest post on your awesome blog Sadie!
Thank you for your amazing post, my love!!!