Take a break from the summer heat with this cool and fruity quick Strawberry Ice Cream! Our recipe is so easy to make, and it's dairy free, paleo, vegan, and made in 30 minutes or less.Makes 4 cups of ice cream (1 quart), which is 8 servings 1/2-cup eachDairy free, paleo, vegan; Free of: dairy, eggs, peanuts, soy
In a high-powered blender, blend together all the ingredients until blended well. You'll need to stop the blender and scrape down the sides a few times to make sure everything gets mixed well.
Because the strawberries are frozen, the mixture should be thick and half-frozen already. Scoop this into an ice cream maker and process until frozen into soft ice cream, about 10-15 minutes.
Serve right out of the ice cream maker for best texture, or freeze for later by scooping into a glass baking dish or loaf pan, cover with foil, and place in the freezer to freeze completely.
Once it's frozen through, it will need to be softened a bit for easier scooping by setting on the counter for 10 minutes or so, or warming in the microwave for 10-20 seconds.
If you choose not to use an ice cream maker, scoop out of the blender into the dish and freeze until firm, about 4 hours.
** Vodka helps to keep ice cream from freezing too hard since alcohol doesn't freeze at normal freezer temperatures. It adds a negligible amount of alcohol to the recipe, you won't taste it or notice it and it's not enough to cause a buzz. But you can skip it if you don't want it in your ice cream, your ice cream will just freeze much harder.