Blender Strawberry Ice Cream

Name: Blender Strawberry Ice Cream
Prep time: 10 min
Total time: 10 min
Ingredients: 3 slightly heaping cups coconut milk (ice cubes, full fat; for the dairy version, see Recipe Notes below); 2 slightly heaping cups strawberries (frozen, halved or quartered); 3/4 cup coconut milk (warmed or raw dairy milk); 1/2 cup honey (for Low Carb: use favorite liquid low carb sweetener); 1 Tablespoon vanilla extract (optional)

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Prep Time: 10 minutes

Total: 10 minutes

Servings: 5

Author : Megan

blender ice cream paleo

Ingredients

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3 slightly heaping cups coconut milk (ice cubes, full fat; for the dairy version, see Recipe Notes below)2 slightly heaping cups strawberries (frozen, halved or quartered)3/4 cup coconut milk (warmed or raw dairy milk)1/2 cup honey (for Low Carb: use favorite liquid low carb sweetener)1 Tablespoon vanilla extract (optional)

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Instructions

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Step 1

Stir honey (or LC sweetener) into warmed coconut milk (or cream for dairy version), until honey is fully dissolved. Allow honey-milk to come to room temperature.

Step 2

Place coconut milk ice cubes and frozen strawberries into high-powered blender. Blend until powdered. (This may be noisy, depending on your blender brand.)

Step 3

Use a wooden chopstick or handle to get all the frozen powder loosened from the corners. Add the remaining ingredients; (BUT don't add all of the liquid all at once; start by adding about 2/3 of the total, then see if you need all of it. If you use all of it, you may need to freeze the ice cream longer before scooping. If you want to serve it right away, don't add all the liquid.) Blend and scrape the sides as necessary, or us a tamper, until an ice cream consistency is achieved.

Step 4

Scrape ice cream into a freezer-safe bowl and freeze until ready to serve. Leftovers are scoop-able and delicious, if left at room temperature for 15 minutes or so before scooping.