Coconut Milk Strawberry Ice Cream Food
COCONUT MILK STRAWBERRY ICE CREAM
Steps:
- Store your ice cream freezer bowl in the freezer for at least 15 hours before use.
- In a small saucepan, add strawberries, sugar, cornstarch and lemon juice over medium heat, stirring occasionally, until brought to a boil. Reduce heat to simmer, stirring occasionally, until thickened, about five minutes. Remove from heat and let cool to room temperature.
- In a high-speed blender, blend coconut milk, honey, vanilla and salt until combined.
- Transfer coconut milk mixture to ice cream maker and churn according to manufacturer's instructions, about 25-30 minutes.
- Using a spatula, transfer half of the ice cream mixture to a freezer-safe container (loaf pan works well). Add half of strawberry mixture. Repeat and swirl with knife, spatula, or chopstick to create layers.
- Transfer ice cream to a freezer to harden for at least 4-6 hours.
- Let soften at room temperature for 15-20 minutes before serving.
STRAWBERRY COCONUT ICE CREAM
Simple and delicious! Made with coconut cream and strawberries. Adapted from Immer Wachsen and tweaked.Cooking time is freezing time. Feel free to substitute your favorite fruit! Blueberries are wonderful and peaches are a favorite.
Provided by Sharon123
Categories Frozen Desserts
Time 2h10m
Yield 3 cups
Number Of Ingredients 3
Steps:
- In a blender, blend all ingredients until smooth.
- Pour ice cream into ice cube trays and freeze completely(at least a couple hours). Once the cubes are frozen, place up to one tray's worth into a food processor (or a high speed blender).
- Process until creamy, serve, and eat with a small spoon (it's more fun that way). Enjoy!
Nutrition Facts : Calories 857.5, Fat 32.3, SaturatedFat 30.5, Sodium 74.8, Carbohydrate 146.1, Fiber 2.8, Sugar 137.6, Protein 2.9
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