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If you’ve been following this blog for a few years, you’ve heard about a lot of birthdays for my boys, and have been given recipes for several healthy cakes! (Here’s one made with sprouted flour and a cream cheese lemon icing and here is a Paleo coconut carrot cake).
Last week, Wolfie turned two while my husband was in Stockholm for work, and after being a single mom all week, my motivation to make a birthday cake was nil. I also had a good excuse to skip the baking: Wolfie doesn’t really like cake. He does, however, love ice cream, especially strawberry.
We kept it simple for his birthday (simplicity is a recurring theme for the second kid, it seems), and made strawberry ice cream, which we served after a dinner of his choosing: rotisserie chicken, blueberries, and sourdough bread.
The cakes I have made in the past have been relatively easy to pull together, but thanks to an ice cream maker (this is the one I have), this year’s birthday dessert was even simpler!
Wolfie’s Strawberry Ice Cream
Fresh strawberries would probably make it even yummier, but ours was delicious even with frozen.
Makes about 5 cups
1. Place the strawberries in a food processor or blender and pulse until chopped (I made ours pretty fine because my kids don’t like big chunks of berries). Set aside.
2. In a medium bowl, whisk the milk, coconut sugar, and salt until sugar is dissolved. Stir in cream and vanilla. Add reserved strawberries and their juices. Cover and refrigerate at least an hour (you can leave overnight if needed).
3. Turn on your ice cream maker, and pour the mixture into the frozen freezer bowl and mix until thickened, about 20 minutes. Serve immediately! We found that while still yummy, it was significantly less delicious the next day after being in the freezer overnight.
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