Strawberry Ice Cream

Prep Time: 10 minutes | Serves: 4

Did you know you can combine just four ingredients to make ice cream? Eggs make ice cream rich, but you won’t miss them in this sweet summer dessert that can be made or eaten any time of the year.

Ingredients

1. 1 pound (16 oz) frozen strawberries
2. 1 tablespoon sugar
3. 1 teaspoon almond extract
4. 2 tablespoons coconut cream

Tools

1. food processor
2. measuring spoons
3. spatula
4. bowls, for serving

Allergen Alert!

If you are allergic to nuts, use vanilla extract in place of almond extract.

Coconut is classified as a fruit. But if you have a tree nut allergy, please talk to your doctor before eating it.

1. Place the frozen strawberries, sugar, and almond extract in a food processor and pulse it 10 times.
2. Turn the food processor on high until the mix looks as fluffy as soft-serve ice cream.
3. Scrape down the sides of the bowl with the spatula and pour in the coconut cream.
4. Pulse another 5 times and transfer to bowls for serving immediately.
5. Put leftovers in an airtight container in the freezer right away.

Substitute blueberries, raspberries, or blackberries for the strawberries if you prefer.