Strawberry Coconut Ice Cream
Strawberry Coconut Ice Cream
Easy to make, creamy and delicious. Naturally dairy free and very low in sugar.
- 2 cups canned unsweetened (preservative-free coconut milk)
- 2 teaspoons unflavored gelatin powder
- 1/4 cup honey
- 1/4 to 1/2 teaspoon pure stevia extract powder or 1/2 to 1 teaspoon clear stevia extract liquid (start with less; you can taste and add more stevia as needed. Too much stevia can add bitterness)
- 1/8 teaspoon finely ground (unrefined sea salt)
- 3 heaping cups organic strawberries (rinsed, drained, and hulled)
- 1 1/2 teaspoons pure vanilla extract
- Add 1/3 cup coconut milk to a small saucepan. Slowly sprinkle with gelatin. Let stand for 2 minutes until it softens and dry spots disappear. Warm over medium-low heat, without stirring, until gelatin or dissolves (be patient for this part or you end up with a layer of gelatin that won’t mix evenly). Scrape the mixture into a blender, Vita-Mix, or food processor. Add honey, stevia, and sea salt. Cover and process until smooth. Pour into a small bowl and set aside.
- Purée the strawberries in a blender, food processor, or Vita-Mix. You should have about 2 cups of purée. Combine this with the gelatin mixture, the remaining coconut milk, and vanilla. Blend until smooth, stopping to scrape the sides with a spatula. For a sweeter taste, add an additional 1/8 teaspoon stevia and/or 1 tablespoon honey. Blend, taste, and repeat if needed.
- Pour into one or more wide mouth jars. Cover and refrigerate for at least 6 hours before churning or use an ice bath to cool it faster. (The custard-like mixture should feel cold to the touch before it goes into the ice cream maker. Chilled for 6-8 hours it will thicken to a custard or soft Jello-like consistency, creating an even loftier frozen dessert.)
- Scrape the chilled custard into the canister of your ice cream maker. Churn according to the manufacturer’s instructions.
- Serve immediately or spoon into several 8- to 16-ounce freezer-safe containers. Cover and freeze for 3 or more hours for a firmer texture.
- often solidly frozen dessert by placing it in the refrigerator for 30 to 45 minutes or on the counter for 15 to 30 minutes before serving.
You don’t need expensive kitchen gadgets to make this fantastic summer dessert. A regular blender will manage the process of making the custard and a very inexpensive ice cream maker works beautifully. We have made this with a simple $15 ice cream maker, and it came out perfect.
Adapted from
