Strawberry Coconut Ice Cream
Strawberry Coconut Ice Cream is a deliciously refreshing fusion of sweet, juicy strawberries and rich, creamy coconut milk, delivering a perfectly balanced tropical indulgence. The ripe strawberries provide a natural burst of fruity sweetness, while the coconut milk adds a smooth, velvety texture that melts effortlessly on the tongue. Each bite is light, refreshing, and naturally sweetened, making it an ideal treat for warm summer days or anytime you crave a taste of the tropics.
This dairy-free and gluten-free ice cream is made with simple, high-quality ingredients, ensuring a wholesome and satisfying dessert without artificial additives. Whether enjoyed on its own, topped with fresh strawberries or shredded coconut, or blended into a tropical milkshake, Strawberry Coconut Ice Cream is a guilt-free, flavor-packed indulgence that’s perfect for any occasion!
Ice Cream Recipe
Download Digital Recipe
Ingredients
- 3 ½ cups coconut cream base
- 1 lb frozen strawberries
Instructions
Strawberry puree
- Put strawberries in a blender and let them thaw for 45 minutes to 1 hour.
- Then blend on medium speed until smooth.
Ice Cream
- In a bowl combine coconut cream base and 1 cup of strawberry puree.
- Pour into the ice cream maker and churn. Churn until the mix starts to look solid and firm. It’s ready when a spoon is pressed across the top and it should leave an impression without collapsing for just a second.
- Turn off the machine and remove the dasher.
- Fill the ice cream container.
- Cover and freeze for 8 hours or overnight.
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