Everyday recipes for the paleo autoimmune protocol

Strawberry-Chamomile Ice Cream

Strawberry-Chamomile Ice Cream

A wonderful person during a wonderful weekend cut me a field-full of fresh chamomile, and more strawberries than I knew what to do with.  I wanted to put the two together somehow, and ice cream seemed like the perfect way to do that.

The freshly-picked strawberries that I had were sooooo delicious that I didn’t want to risk diluting their flavor at all.  I went light on the coconut milk here, and my batch turned out a little closer to sorbet than to a traditional ice cream.  If you wanted a creamier texture, I’d recommend upping the coconut milk in this recipe.

When you go to make these in your ice cream maker, make sure the bowl is completely, thoroughly, totally frozen solid first!  I have lost many a batch of ice cream to a partially-frozen ice cream maker bowl.  If you want a little more texture in this ice cream, you could macerate some extra strawberries with sugar, chill them in the fridge, and add them in the final few minutes of the ice cream  maker as a mix-in.  Be sure to macerate them first, though, and drain, so that you don’t get little frozen lumps in your dessert.

These would also freeze up well into ice pops.  Just pour them into a tray and freeze them that way instead of or after processing them in your ice cream maker.

This ice cream may be on the stiff side when you take it out of the freezer to eat.  Maybe take it out 5-10 minutes ahead of when you’d like to eat it!


Strawberry-Chamomile Ice Cream
  1. 1 can coconut milk
  2. large bunch fresh chamomile (or 2-3 tea bags' worth of dried chamomile)
  3. 24 oz of strawberries, about 4-5 cups sliced
  4. 1/4 tsp salt
  5. 1/2 tsp vanilla bean or extract
  6. 2 Tbsp coconut sugar
  7. 4 tbsp honey
  1. Separate out one cup of the strawberries and slice them extra thin. Mix them with the coconut sugar and refrigerate them overnight.
  2. Puree the strawberries together with the coconut milk. Stir in the vanilla, honey, and salt. Tie the chamomile into bundles (if using fresh) and place into the mixture. Chill thoroughly.
  3. When you're ready to make the ice cream, remove the chamomile bundles or tea bags. Chill in your ice cream maker according to its instructions. As it mixes, strain the macerated strawberries. Reserve the liquid for another use, or as an ice cream topping. In the last few minutes of chilling, pour in the strawberries as a mix-in.
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