Gluten Free Dairy Free Strawberry Custard “Ice Cream”
Recipe type: gluten free, dairy free, dessert, ice cream, freezer
Serves: about 1 quart
  • 3¼ cups strawberries, stemmed and cut into quarters, divided
  • ¼ teaspoon salt
  • ⅓ cup sugar or cane juice crystals
  • 2 large eggs
  • 1½ cups almond milk
  • ½ cup canned coconut milk (not light)
  • 1 teaspoon gluten free vanilla
  1. In a mixing bowl, beat the sugar and eggs until thickened and pale yellow.
  2. In a sauce pan over medium-high heat, bring the almond milk to a simmer. Turn off heat. While mixer is running, slowly add the hot almond milk to the egg mixture. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk until the custard thickens. Do not boil or the eggs will scramble. (Scrambled egg ice cream -eww!) Remove from heat and pour mixture though a fine meshed stainer into a bowl. Allow the custard to cool while preparing the strawberries.
  3. Put 2 cups strawberries into a blender with the coconut milk and vanilla. Blend until smooth. Crush the last 1½ cups strawberries with a potato masher. Add both strawberry amounts to the custard. Stir well. Cover bowl and put in the refrigerator until cold.
  4. Freeze in your ice cream maker according to the machine’s instructions.
Recipe by Angela's Kitchen at