Strawberry Daiquiri Ice Cream

As a kid growing up strawberry flavored things were at the top of my list of things I didn’t like, and there’s not much I don’t like! Strawberry ice cream – no thank you!  Strawberry cake – I’ll pass!  Fresh strawberries, on the other hand, I love!  So when I went to make this Strawberry Daiquiri Ice Cream I wasn’t sure if I was going to like it.  Well you know what?  I loved it and I know you will too!

Strawberry Daiquiri Ice Cream - A Sweet Baker

I’ve been searching a while for a new ice cream maker and I finally found one on clearance at my local grocery store.  I can’t believe how fast it makes ice cream compared to my old manual one!  I had a batch of ice cream in under 30 minutes – sweet! This recipe was the first one to break it in and it definitely won’t be the last.  Actually, my next ice cream recipe I post will be even better than this one!

Strawberry Daiquiri Ice Cream - A Sweet Baker

While we’re on the subject of ice cream (which makes me think of summertime)…..can you believe it’s August 1st today? Where is the time going?

It already feels like Fall where I live and I haven’t done half the stuff I had on my list of things I wanted to do this summer. We’ve gone to the cottage once, went boating with friends once, had one campfire in our backyard and the rest of time we’ve been working around the house.  Before summer started I had these great expectations that we’d get all of the work done around the house, it would go smoothly and stress-free, and all would be accomplished by the end of the summer!  Ya, right! I seemed to forget about driving kids to and from daycamp, being a short-order cook everyday, tidying up the house a few times a day, doing loads of laundry, and just being a mom to three kids!  I guess if a few things get done I should be happy, right?

Strawberry Daiquiri Ice Cream - A Sweet Baker

I’m not giving up on summer yet.  I’m going to enjoy every day, making the best of  it and eating ice cream!

Summer’s way too short not to enjoy ice cream any chance you get!

Strawberry Daiquiri Ice Cream

Prep Time: 10 minutes

Total Time: 40 minutes

Yield: about 4 cups

Want the delicious taste of a Strawberry Daiquiri in an ice cream? This recipe is it! Not too sweet, it will be your new favorite ice cream!


  • 1 1/4 cups 35% whipping cream
  • 1/4 cup sugar
  • 3 egg yolks
  • 1 cup frozen strawberries, chopped
  • 1 can (250 mL) of frozen Bacardi Daiquiri mix (concentrate)


Before starting, place a large bowl and a whisk in the freezer to let cool.
Using the bowl from the freezer, pour in the whipping cream and sugar. Whisk well.
Whisk eggs in a separate bowl and stir into the cream mixture.
Add strawberries and frozen Bacardi Daiquiri mix and stir until well blended.
Pour into your frozen ice-cream bowl from you mixer and follow the instructions as per your machine.


I made this a non-alcoholic version because I was sharing with my kids. I'm sure a little rum (or even rum extract) would make this pretty tasty too!

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Homemade Ice-Cream Sandwiches

Nothing beats an ice-cream sandwich on a hot summer day.  The soft, chocolaty cookie surrounding the vanilla ice-cream is a sure classic.  Recently, my husband came home with Neapolitan Ice-Cream Sandwiches.  I’ve never seen them before and I didn’t even get to try one before all three of my kids devoured them over the course of a few days.  I’m not a big fan of Strawberry Ice-Cream so I wasn’t sad to see them gone.

This week I chose to make my own ice-cream sandwiches as another submission to Gastropost.  This week’s mission was to make something that reminded you of summers past.  I had a hard time thinking of something so I asked my two boys what reminded them of summer.  They both said my Homemade Ice-Cream Sandwich Cake that I make every year for my son’s summer birthday.  I didn’t want to make a whole cake so I decided to make individual sandwiches and let them decorate their own.  We used sprinkles, chocolate chips, peanut butter chips, Skor bits, and pecans.  I did, however, use store-bought ice-cream this time.  Next time, I think I’ll make my own Mint Chocolate Chip ice-cream to go with these cookies!

Recipe from Not So Humble Pie, originally from Pure Chocolate

Coconut Dream Ice Cream

Coconut Dream Ice Cream

I love all things with coconut so when I saw this recipe for Coconut Dream Ice Cream I knew I had to make it.   Also, it has a simple, easy Chocolate Crackle Sauce to go with it.  You could also add some nuts, graham cracker pieces, or sprinkles to fancy it up.  I, on the other hand, don’t like anything on my ice-cream, except for the occasional hot fudge sauce or pecans.  The more I can just taste the ice-cream the better.  This ice-cream recipe reminded me of our past March Break that we spent in Fort Myers, Florida.  We found this amazing homemade ice-cream shop called Love Boat Ice Cream which must have about 50 different flavors of ice-cream.  Flavors such as Key Lime, Blueberry Cheesecake, Lemon Meringue Pie, Birthday Cake, Coffee Toffee, and Cinnamon Caramel Pecan.  We all had a hard time deciding what flavor to pick so we each ordered a bowl which allowed us to have 4 different flavors in it!  My, we were in heaven!  It’s definitely a place you need to go to if you’re ever in the area.

Here’s a picture of the ingredients I used, available at any grocery store.  I just forgot to put the salt in the picture (oopsy!)

Today was a really hot day outside so I knew I could get the kids involved making this ice-cream.  Since I only have a manual ice-cream maker it was all up to our muscle power to mix up the ice cream.  Joshua, my middle son, is always up for helping me in the kitchen.  He has a pretty good sense of baking and is always interested in trying out something new.  So, when it was time to roll around the ice maker he was all for it.  Isaac, on the other hand, lasted about 5 minutes!  It is a time-consuming job but so worth it in the end!

Coconut Dream Ice Cream

2 cups full-fat coconut milk

1 cup rice milk

1/2 cup granulated sugar

3 egg yolks

1 tsp. salt

Combine milks with 1/4 cup sugar in a medium saucepan and set over medium-high heat.  Bring to just a simmer, whisking occasionally, 5-6 min.

Whisk egg yolks with remaining sugar and salt in a medium bowl.  Gradually whisk in half of the hot milk mixture.  Return entire mixture to saucepan set over low.  Do not let mixture come to a simmer or it will curdle.  With a wooden spoon, stir constantly until mixture is reduced to 3 cups, about 35 mins.  Pour through a fine sieve into a metal bowl.  Lay plastic wrap directly on surface to prevent skin from forming.  Chill in the freezer until cold, about 1 hour.

Scrape cold mixture into a pre-frozen ice-cream maker bowl and churn (or roll, in my case) according to manufacturer’s instructions, about 30-45 minutes.  Transfer to a covered container and freeze up to a month.

To serve, let stand at room temperature until slightly softened, 10 min.

Makes 3 cups.

Chocolate Crackle Sauce

2 tbsp. butter

4 squares of semi-sweet chocolate, finely chopped

Melt butter with chocolate in a small heavy saucepan set over medium-low heat or you can also put it in a microwave-safe bowl and microwave for 20-30 seconds.  Stir until smooth.  Serve over ice cream

Makes 1/2 cup


This is our trusty old ice cream maker that we’ve had for about 5 years.  I don’t even remember where we got it from.  It works great though and it’s better than putting it into some old coffee cans with duct tape!

Recipe from: Chatelaine magazine