It being “Strawberry” season in Canada and with all of the requests I get for extra dessert recipes, I assumed I’d share a fast Coconut Strawberry Ice Cream with you all. Since we’re utilizing coconut as the bottom ingredient, I made a decision to fulfill a one other request from followers – no eggs and no dairy! Whereas in my humble opinion some heavy cream would positively change the feel and creaminess of the completed ice cream, going with simply coconut milk had very good outcomes too.
1 lb strawberries
three/four cup sugar (alter to your liking)
1 tablespoon lemon juice
2 cups coconut milk
2 tablespoon honey
1 teaspoon vanilla
NOTE! You will want an ice cream maker for this recipe. Please observe the directions of the particular ice cream maker you utilize. I’ll share a NO ice cream maker model of this strawberry ice cream shortly for these of you who don’t personal a maker.
Place three/four of the strawberries, together with the three/four the sugar, salt, vanilla, honey and lemon juice in a blender and puree.
Then in a bowl, place the remaining 1/four sugar (or a mortar as I did) and and provides it a tough crush. We wish massive bits, so we get specks all through the completed coconut strawberry ice cream. Use a potato masher or pestle to crush it. The little bit of sugar will act as an abrasive and make it simpler for you.
Mix all the pieces in a big bowl and place it within the fridge to relax for an hour or two. This may assist the ice cream maker afterward.
In my case I bought the insert for my ice cream maker from the freezer, poured within the ice cream base and set the maker to on.
Relying on the machine used, it should take between 20-30 minutes to kind into ice cream. After my machine began to sound as if it was laboring, I turned it off and transferred the ice cream to a freezer container. Since I do know from previous expertise that my maker makes the ice cream to a type of soft-serve texture, I positioned it within the freezer container (one with a lid) to agency up a bit within the freezer earlier than serving. Nevertheless you could serve it instantly if you happen to so select.
A refreshing dessert on a sizzling summer time’s day (we’ve been in a warmth wave for over three weeks now – temps in extra of 40 C) and particularly good for these of you who can not do dairy or favor to not use eggs. Keep in mind to remain tuned in for the “no-ice cream maker” model of this strawberry ice cream. Be at liberty to regulate the quantity of sugar to your liking.
Do you personal a duplicate of my cookbook ?- The Vibrant Caribbean Pot 100 Conventional And Fusion recipes Vol 2