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Ingredients

¾ cup turbinado sugar 1 teaspoon unflavored gelatin 1 (14 ounce) can unsweetened coconut milk 1 ¼ cups rice milk 4 egg yolks, beaten 2 cups hulled strawberries 2 teaspoons pure vanilla extract

Nutrition Info

153.7 calories carbohydrate: 18 g cholesterol: 68.3 mg fat: 8.7 g fiber: 1.1 g protein: 2.2 g saturatedFat: 6.7 g servingSize: - sodium: 21.3 mg sugar: 13.1 g transFat: : - unsaturatedFat: : -

Combine turbinado sugar and gelatin together in a large saucepan, add coconut milk and rice milk. Cook and stir milk mixture over medium heat until almost boiling and sugar is dissolved, about 5 minutes.
Scoop about 1/2 cup hot milk mixture into a bowl with the beaten egg yolks, whisk together. Slowly pour egg mixture back into the saucepan, stirring constantly. Lower heat to medium-low to avoid curdling, cook and stir until mixture is smooth, about 3 minutes, do not boil. Remove from heat and cool slightly.
Place strawberries in a blender and pulse several times to chop before leaving it on to puree.
Stir strawberry puree and vanilla extract into milk mixture. Refrigerate until very cold, 8 to 48 hours. Pour chilled strawberry mixture into a 4-quart ice cream maker and follow manufacturer's instructions.

12 servings

Sweet dairy-free frozen dessert with a smooth, rich taste. Even the dairy lovers in our family enjoy this treat!