Eosinophilic Esophagitis Friendly Dairy Free Strawberry Ice Cream
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Learn more →Ingredients
6 servings
- 1 lb fresh strawberries, hulled and halved
- ½ cup granulated sugar, divided
- 1 tbsp lemon juice
- 2 cans (13.5 oz each) full-fat coconut milk
- 2 tbsp light corn syrup
- 1 tsp vanilla extract
- ¼ tsp fine salt
Instructions
- 1
Combine the strawberries, 1/4 cup of the sugar, and the lemon juice in a medium saucepan over medium heat. Cook, stirring occasionally, until the strawberries have softened and released their juices and the mixture is bubbling, about 8–10 minutes. Remove from heat and let cool for 10 minutes.
- 2
Transfer the strawberry mixture to a blender or food processor and blend until smooth. Pass through a fine-mesh strainer into a large bowl, pressing with a spatula to extract as much liquid as possible; discard the solids.
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