Strawberry Ice Cream

By Bailey1_

Ingredients

• 2 cans coconut milk
• 6 ounces frozen strawberries OR 1 1/2 cups fresh strawberries
• 1/3 cup raw honey

Details

Servings 1
Adapted from immerwachsen.com

Preparation

Step 1

Using only the fat* from the canned coconut milk, blend all ingredients. Now there are several ways to freeze the ice cream base, and there are several ways to process the ice cream.
Freezing and processing options:
-Freeze ice cream base in ice cube trays. Once frozen process in a food processor until creamy.
-Freeze ice cream base in ice cube trays. One frozen press through a Champion Juicer.
-Pour ice cream base into a bowl and stir occasionally as it freezes. Eat as soon as it reaches a thick consistently.
-Pour ice cream base into a large shallow dish (like a casserole dish). Once frozen scrape the solid mass with a fork until soft enough to serve.
-Freeze ice cream base in popsicle molds.
-Use an ice cream maker.

*Canned coconut milk will separate into fat and water. Do not shake the can and you will be able to remove the fat from the can while leaving the water at the bottom. You will need 2 cups of coconut milk fat for this recipe.
Can I use coconut butter?
Yes. Coconut butter is dried and ground coconut meat. Blend ¼ cup coconut butter and 2 cups water to make milk before adding the strawberries and honey.
Can I use a sweetener other than honey?
Yes. Agave, maple syrup, and date paste work well in place of honey. Stevia can be used to taste.