Since I am currently fasting from various products for Easter I was looking for some ways to make things untraditionally. For someone who is vegan this would not be anything new, but since I am not I am charting into different territory.
Today, my tummy was calling for a frozen treat, since I had some left over coconut cream and coconut milk, and some fresh strawberries, in the refrigerator, I though how about a strawberry coconut ice cream! This would also be real good with fresh pineapple, with the coconut it would taste like a pina colada ice cream. The possibilities are vast!
I use an ice cream maker for this. Since I have one it makes it easy, fast, and ready in no time. If you don’t have an ice cream maker then you can freeze the coconut mixture (without the strawberries) in ice cube trays or on a small sheet pan. When you are ready to make it throw the cubes (or broken up mixture from the sheet pan) into a blender and add the strawberries and blend until smooth and creamy. Depending on the type of blender you have, you may need to use the “ice crusher” mode to get everything going.
This is a pretty easy recipe, only 5 main ingredients.
You will need:
- 3/4 cup coconut cream
- 3/4 cup coconut milk
- 1/4 cup granulated sugar (if you prefer sweeter, up to 1/3 cup)
- 1/8 teaspoon table salt
- 2 teaspoons pure vanilla extract
- 1 cup strawberries, cleaned ,hulled and diced/cut into small pieces (keep cold in frig until ready to use)
- Extra strawberries and/or toasted coconut for topping, optional
Steps:
- Whisk the coconut cream and milk until combined.
- Add sugar, salt, and vanilla extract and whisk until fully incorporated and no lumps remain from the coconut cream.
- Set up your ice cream maker and as it’s turning pour in the mixture. Once the mixture hits the cold bowl of the ice cream maker it may seize since coconut cream hardens when it hits cold. Don’t worry if this happens, it is normal. If your ice cream maker looks like it’s stalling due to the hardened cream just stop it, take a spatula and break up the pieces and continue. Eventually it will all work out and be nice and creamy.
- Let churn for 15 minutes and then add your cold cut up strawberries and let churn for 5 to 10 more minutes, until thickened and creamy. Best enjoyed immediately, but can be stored in a plastic container in freezer. Let it defrost for 15 minutes before eating out of the freezer.
Kali Orexi!
Strawberry Coconut Ice Cream
Ingredients
- 3/4 cup coconut cream
- 3/4 cup coconut milk
- 1/4 cup granulated sugar if you prefer sweeter, up to 1/3 cup
- 1/8 teaspoon table salt
- 2 teaspoons pure vanilla extract
- 1 cup strawberries cleaned ,hulled and diced/cut into small pieces (keep cold in frig until ready to use)
- Extra strawberries and/or toasted coconut for topping optional
Instructions
- Whisk the coconut cream and milk until combined.
- Add sugar, salt, and vanilla extract and whisk until fully incorporated and no lumps remain from the coconut cream.
- Set up your ice cream maker and as it’s turning pour in the mixture. Once the mixture hits the cold bowl of the ice cream maker it may seize since coconut cream hardens when it hits cold. Don’t worry if this happens, it is normal. If your ice cream maker looks like it’s stalling due to the hardened cream just stop it, take a spatula and break up the pieces and continue. Eventually it will all work out and be nice and creamy.
- Let churn for 15 minutes and then add your cold cut up strawberries and let churn for 5 to 10 more minutes, until thickened and creamy. Best enjoyed immediately, but can be stored in a plastic container in freezer. Let it defrost for 15 minutes before eating out of the freezer.
