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Recipe: Blueberry Swirl No-Churn Ice Cream

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~ Marla Meridith

Recipe: Honey Bee Martini

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~ Marla Meridith

Recipe: Blueberry Swirl Cheesecake

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~ Marla Meridith

Recipe: Creme Patisserie {Vanilla Pastry Cream}

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~ Marla Meridith

Recipe: Vegan Strawberry Coconut Ice Cream

We love this simple to prepare coconut ice cream. If you don’t have strawberries on hand use any berries you love!

Ingredients

2 cans (13.5 ounce) full fat coconut milk
1/2 cup pure maple syrup or agave
1 tsp vanilla bean paste
pinch of salt
2 1/4 cups (12 ounces) frozen strawberries, chopped into small pieces

Directions

Chill the coconut milk in the refrigerator overnight. Open the cans without turning them upside down. Carefully scoop some of the coconut cream into the bowl of a food processor. Carefully drain any water in the can. Place all of the coconut cream in the bowl.

Add the maple syrup and salt. Pulse until all is well combined and creamy.

Fold in 2 cups of the strawberries. Pour the ice cream batter into a 9×5 loaf pan, smooth with the back of a spoon if needed. Place the rest of the strawberries over the top. Cover with cling wrap.

Freeze for 2-3 hours or until you have ice cream. Consume within a few days.

~ Marla Meridith

Recipe: Frozen Peach Basil Margaritas

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~ Marla Meridith

Recipe: Cowgirl Coolers

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~ Marla Meridith

Recipe: Quick & Easy Avocado Cilantro Dressing

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~ Marla Meridith

Recipe: Vegan Maple Golden Milk

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~ Marla Meridith

Recipe: Sweet Potato Pancakes

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~ Marla Meridith

Cream of Mushroom Soup

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~ Marla Meridith