After a day of recipe creation, testing and prepping then finally getting my kitchen cleaned up – in walks my father with several pounds of fresh strawberries from our strawberry patch. They were super ripe… and I needed to do something quick. Warm temperatures…. hmmmm let’s make some coconut milk ice cream. My daughter is gluten and dairy free so I’m constantly making her banana ice cream found here, here and here. But I’ve wanted to make some coconut milk ice cream for her that would be a bit of a departure. End result… she loved it!
2-4 lbs of fresh strawberries, washed/hulled
2 cans of full fat coconut milk
1/3 cup of maple syrup
1 tablespoon of vanilla extract
Place all of your strawberries into your high powered blender like a Vitamix. Then add your coconut milk, syrup and vanilla. Blend until creamy. Pour into a large tupperware container. About 4 hours into freezing – I stir the ice cream to break up the ice crystals – the more you do this the creamier. Cover and freeze overnight.
Serve and enjoy!
Monday started the new month so I’ll start there with the recap.
Monday: 6 treadmill run/strength training
Tuesday: 10 outdoor miles in the rain/wind
— Knead to Cook