We love this simple to prepare coconut ice cream. If you don't have strawberries on hand use any berries you love!
Yields1 ServingPrep Time5 minsCook Time2 hrsTotal Time2 hrs 5 mins
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
1
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.
2
Add the maple syrup and salt. Pulse until all is well combined and creamy.
3
Fold in 2 cups of the strawberries. Pour the ice cream batter into a 9x5 loaf pan, smooth with the back of a spoon if needed. Place the rest of the strawberries over the top. Cover with cling wrap.
4
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.
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
1
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.
2
Add the maple syrup and salt. Pulse until all is well combined and creamy.
3
Fold in 2 cups of the strawberries. Pour the ice cream batter into a 9x5 loaf pan, smooth with the back of a spoon if needed. Place the rest of the strawberries over the top. Cover with cling wrap.
4
Freeze for 2-3 hours or until you have ice cream. Consume within a few days.