+GF +QP
This recipe couldn’t be easier. It is super simple, healthy and a guilt-free sweet treat you can snuggle up with after dinner! —AS
SERVES 4
2 (15-oz [444-ml]) cans full-fat organic coconut milk
2 cups (303 g) frozen strawberries
2 tbsp (30 ml) maple syrup or agave nectar
1 tsp vanilla extract
Refrigerate the cans of coconut milk overnight on a stable shelf. When ready, open the cans and scoop the full-fat, thick white layer off of the top half of the can and into a high-speed blender or food processor. Save the clear-ish liquid at the bottom to use in smoothies, oatmeal or anything else that requires a milk substitute.
Add the strawberries, syrup and vanilla to the blender, and start to blend, slowly at first, faster as the strawberries break down. Blend it all together for about 1 minute, or until all of the ingredients are completely combined in a soft-serve texture. Scoop the mixture into a medium mixing bowl or loaf pan, and toss it in the freezer for at least 3 hours, but preferably overnight. Stir the mixture about every hour or so to aerate the ice cream and make it easier to scoop later.
When ready to eat, let it sit on the counter for 5 to 10 minutes to soften up enough for serving. Scoop it out into bowls, top it with sprinkles if desired and share with your Valentine! Saves in the freezer indefinitely if stored in a sealed container.