We love this simple to prepare coconut ice cream. If you don’t have strawberries on hand use any berries you love!
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
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.
You can also use fresh strawberries in this. I just love the way the frozen ones cut into such a nice dice.
~ Marla Meridith
What would St. Patrick’s Day be without something green (no thanks on the green beer), something Irish (whiskey) and something a bit naughty (um, hello leprechauns & ice cream!). Instead of the green beer, I’ll be licking the spoon with these Naughty Shamrock Sundaes.
As many sundaes as you’d like!
–Irish Cream Whipped Cream
1 pint chilled heavy cream
1-2 tablespoons Irish whiskey
2 tablespoons instant coffee
1/4 cup agave or powdered sugar (or sweeten to taste)
chocolate ice cream
mint chip ice cream
hot fudge sauce
green & white m&m’s
green decorating sugar
Irish Cream Whipped Cream
Make the whipped cream: Add the heavy cream to the bowl of a stand mixer. With the whisk attachment, mix on medium-high speed until the cream starts to thicken. Add the sugar, coffee & whiskey. Increase the speed to high & whip a few minutes until the cream gets as thick as you like it. Store in an airtight container in the fridge for a few days (if it lasts that long!)
Assemble sundaes: Add a few scoops of ice cream to chilled ice cream bowls or mason jars. Top with sauces, m&m’s, whipped cream & green sugar,
~ Marla Meridith