Today, I'm sharing my recipe for Strawberry Coconut Milk Ice Cream! Coconut milk makes a wonderful replacement for dairy products in ice cream because it has a rich, creamy texture. It's also high in lauric acid, which has been shown to have antibacterial and antiviral properties (meaning that it's good for your immune system!). Combine it with strawberries, and you have a sweet summer treat that you can feel good about.
- 3/4 lb. of strawberries (approx. 3 cups)
- 1-13.5 oz can coconut milk (be sure to use regular, not reduced fat)
- 6 TB. maple syrup
- 1 1/2 tsp. vanilla extract
Combine all ingredients in a blender and process until smooth. Pour into an ice cream maker, and process according to manufacturer's directions.
Allow finished ice cream to harden in freezer for several hours before serving. Share & enjoy!
Note: Leftover coconut milk ice cream will become significantly harder than dairy-based ice cream if stored in the freezer. Simply allow it to set out for 20-30 minutes before serving to restore it to a creamy consistency.