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Strawberry Coconut Ice Cream Recipe

Strawberry coconut ice cream is a delicious blend of natural flavors...you'll want to make this recipe again and again!

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With strawberries now in season and on-sale right now and some coconut milk hanging around in our house just waiting to be used...it was inevitable.

It was time to try making coconut and strawberry ice cream. We loved the outcome! The flavor is delicious!

If you don't finish the entire batch in one sitting, please note that the Philadelphia style ice cream does harden pretty firm. This ice cream is definitely best eaten straight out of the ice cream maker - but if you have leftovers, take the ice cream out of the freezer and allow it to sit out for awhile before serving.

Serving Tip: Serve topped with sliced strawberries and sprinkle with toasted coconut.

Strawberry Coconut Ice Cream

Philadelphia Style
No eggs / Eggless


Prep Time: 12 minutes
Chill Time: 2 - 24 hours
Ice Cream Maker Time: Approximately 25-30 minutes
Servings: Ten 1/2 cup servings

strawberry ice cream recipe

Ingredients:

Strawberries
1 cup fresh strawberries (1/2 pint)
1 tbsp lemon juice
1/4 cup sugar

Ice Cream Base
1 1/2 cans of coconut milk (full-fat and chilled)
1/2 cup granulated sugar
1 tsp vanilla extract
1/2 avacado

Directions:
Make ice cream without an ice cream maker.

Strawberries
Wash strawberries and place in food processor with the 1/4 cup sugar and lemon juice.

Process until strawberries are pureed and completely smooth.

Place pureed strawberry mixture in the fridge for at least 2 hours. Leaving the strawberries, in the fridge longer will enhance the flavor.


Ice Cream Base

Combine coconut milk and 1/2 cup sugar. Whisk until sugar is completely dissolved.

Mash avacado until completely smooth.

Stir vanilla and avacado into the coconut milk and combine.

Stir in pureed strawberries and combine well.

Pour mixture into your ice cream maker.

Mix about 25-30 minutes or according to manufacturer's instructions.

Strawberry Coconut Ice Cream

Custard Style
With eggs


Prep Time: 12 minutes
Chill Time: 2 - 24 hours
Ice Cream Maker Time: Approximately 25-30 minutes
Servings: Ten 1/2 cup servings

strawberry ice cream recipe

Ingredients:

Strawberries
1 cup fresh strawberries (1/2 pint)
1 tbsp lemon juice
1/4 cup sugar

Ice Cream Base
4 egg yolks
1 1/2 cans of coconut milk (full-fat)
1/2 cup granulated sugar
1 tsp vanilla extract
1/2 avacado

Directions:
Make ice cream without an ice cream maker.

Strawberries
Wash strawberries. Put strawberries in blender or food processor with the 1/4 cup sugar and lemon juice.

Process until strawberries are pureed and completely smooth.

Chill strawberries in the fridge for at least 2 hours. Leaving the strawberries, in the fridge longer will enhance the flavor.


Ice Cream Base

Whisk egg yolks with sugar.

In a medium saucepan, stir and heat coconut milk over medium high heat until coconut milk just begins to bubble around the edges.

Pour heated coconut milk over egg yolks and stir to combine.

Pour coconut milk/egg mixture back into saucepan and continue to heat over low heat.

Heat, stirring constantly, until mixture thickens and begins to stick to the back of your spoon.

Allow mixture to cool and then chill in fridge for at least 3 hours until cooled completely.

Mash avacado until smooth.

Stir vanilla and avacado into chilled coconut milk.

Add chilled pureed strawberries and combine.

Pour mixture into your ice cream maker.

Mix about 25-30 minutes or according to manufacturer's instructions.



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