Strawberry Coconut Ice Cream

As you know, I absolutely love ice cream. In the summer, I could eat it every single day. I looooove making my own ice cream. I’ve made Cardamon Cherry Ice Cream, Coconut Ice Cream, Pistachio Ice Cream, and my two absolute favourites: White Chocolate Raspberry Ice Cream (drool) and Mint Chocolate Chip Ice Cream (a childhood favourite).

Most of the recipes have a custard base, which I love because it means you can play with the fat content without having to compromise on the creamy texture. Sadly though, with the no-non-cooked egg rule of pregnancy, I can’t make any of my staples. So, I opted for a eggless recipe this time around.

The recipe was very simple and called for full fat coconut milk, strawberries and honey.

Blend up the strawberries in your food processor with the honey.

Then skim the coconut fat off the top of the can.

Throw it all into a bowl.

Then whisk up to make sure it’s all fully incorporated.

Pop it into your ice cream maker.

When ready, transfer to a tupperware for the freezer. It came out very creamy and delicious. It also makes the perfect base for a Strawberry Coconut Milk Shake 🙂

Strawberry Coconut Ice Cream (Courtesy of Nutritionist in the Kitchen)

You will need:

2 cups ripe strawberries

2 cans full-fat coconut milk

2 tablespoons honey

Place cans of coconut milk in the fridge the night before. When ready to make, prepare strawberries by removing stems and cutting in half. Add strawberries and honey to food processor and blend until smooth. Transfer to a bowl. Scoop top layer of coconut cream from cans and add to bowl. Whisk to fully incorporate. Next, using your ice cream maker, transfer ice cream base to freezer container and let churn for about 20-25 mins. When it has reached the desired consistency, transfer to a freeze proof tupperware. Serve as a cool summer treat.