Fresh Strawberry and Coconut Ice Cream

I've really loved using my ice cream maker lately and was determined to make some ice cream with a coconut milk base. This Fresh Strawberry and Coconut Ice Cream is completely dairy-free, but is so creamy and delicious. The strawberries pair so well with the coconut and make the perfect pair. The hardest part about making this is waiting for it to freeze! Also, make sure you use extra ripe strawberries so the juices mix in with the ice cream. You won't regret it!

Fresh Strawberry and Coconut Ice Cream
2 (13.66 oz.) cans chilled Thai brand coconut milk*
3/4 cup granulated sugar
1 tsp. vanilla extract
1 cup very ripe strawberries, diced

1. Place the coconut milk, sugar and vanilla in a blender. Blend for 30 seconds.
2. Pour into the base of an ice cream maker and freeze, according to manufacturer’s instructions.
3. During the last 5 minutes of churning, add in the strawberries until evenly distributed.
4. Once done, serve immediately for a soft serve texture or place ice cream in a freezer container and freeze for several hours or overnight for a firmer texture.

*Place the cans of coconut milk in the fridge the night before or a few hours before making the ice cream. Thai brand coconut milk creates the best texture and can be found in the Asian aisle of most grocery stores.


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