COCONUT MILK, STRAWBERRY & HONEY ICE CREAM

Everyone loves ice cream, but it can be loaded with sugar. This version is made with just three wholesome ingredients.

SERVES: 6     PREP: 30 MINS, PLUS FREEZING     COOK: NO COOKING

1 pound strawberries, hulled and halved

1¾ cups coconut milk

⅓ cup honey crushed hazelnuts, to serve (optional)

1. Puree the strawberries in a food processor or blender, then press through a strainer set over a mixing bowl to remove the seeds.

2. Add the coconut milk and honey to the strawberry puree and whisk together.

3. Pour the mixture into a large roasting pan to a depth of ¾ inch, cover the top of the pan with plastic wrap, then freeze for about 2 hours, until just set.

4. Scoop back into the food processor or blender and process again until smooth to break down the ice crystals. Pour into a plastic container or 9 x 5-inch loaf pan lined with nonstick parchment paper. Place the lid on the plastic container or fold the paper over the ice cream in the loaf pan. Return to the freezer for 3–4 hours, or until firm enough to scoop.

5. Serve immediately or store in the freezer until needed. Thaw at room temperature for 15 minutes to soften slightly, then scoop into individual dishes and top with crushed hazelnuts, if using, to serve.

per serving: 198 cal / 14.4g fat / 12.6g sat fat / 19.3g carbs / 16.7g sugars / trace salt / 1.8g fiber / 1.4g protein