Strawberry Coconut Ice Cream With Stevia 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 PIE

Steps:

• Preheat oven to 350°F.
• In food processor, whirl crumbs and coconut until well blended and coconut is very finely chopped.
• Add butter; pulse until evenly moistened.
• Pat into 9-inch pie plate.
• Bake 10 minutes, until firm and lightly golden.
• Let cool on wire rack.
• Drop alternate spoonfuls of both ice creams into crust.
• Swirl together with a tip of knife to marbelize.
• Freeze at least 6 hours or overnight until firm.
• Beat cream and sugar until peaks form.
• Serve pie in wedges topped with whipped cream and garnished with toasted coconut.

AVOCADO AND STRAWBERRY ICE CREAM

Steps:

• Peel the very ripe avocado -- the softer ones work better for this.
• Place everything in a food processor and run until smooth.
• If you have a sweetener in the yogurt you may skip the added sugar, or use stevia to make this sugar free. I use stevia, but this is the original recipe.

STRAWBERRY ICE CREAM POPSICLE

Steps:

• Place all the ingredients into a high-speed blender and blend at high speed until smooth. Adjust sweetener and lemon juice if desired.
• Fill the popsicles mold up to the top and insert a popsicle wooden stick in the center of each popsicle.
• Freeze overnight and store up to 3 months in the freezer.
• Release one popsicle from the fridge at a time, place the mold under hot tap water to pull out the popsicle from its mold.

STRAWBERRY COCONUT ICE CREAM

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!