low-fat strawberry coke ice cream

I had a sudden craving for strawberry ice cream a few weeks ago, but didn’t have any cream in the house.  I did have rice milk and half-and-half, however, and decided that the mixture would be creamy enough to have a nice mouthfeel, but also lower in fat than a regular ice cream.  Having a bottle of coke at the ready, I decided to macerate the strawberries in some of that instead of the usual white sugar and lemon juice.  I felt like the mixture was missing something in the end, but a shot of Chambord raspberry liqueur amped up the taste, and it was suddenly delicious.

Rereading this, it sounds a lot like a Cook’s Illustrated article.  Funny.

Low-Fat Strawberry Coke Ice Cream (makes about 1 quart)


  • 1 1/2 lbs. strawberries, hulled and quartered
  • 1/2 c. coca-cola
  • 6 oz. half-and-half
  • 8 oz. rice milk
  • 1/2 c. sugar
  • 1 oz. chambord raspberry liqueur


  1. Pour coke over the strawberries in a medium bowl.  Let sit for an hour.  Add all ingredients together in a blender, or in the mixing cup of a hand-blender.  Blend until all ingredients are thoroughly mixed.
  2. Process according to the instructions in your ice cream maker, and then freeze until the correct texture, another hour or so.

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