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RECIPE
7 INGREDIENTS5 STEPS3HR 15MIN

Coconut Strawberry Ice Cream

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CaribbeanPot
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Not only is this a delicious summertime treat, it's also a great dairy and egg-free way of making ice cream.

3HR 15MIN

Total Time

15MIN

Active Time
CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
GO TO BLOG
Ingredients
US / METRIC
Servings:
6
Serves 6
3 cups
Fresh Strawberries , roughly chopped
1 Tbsp
1 pinch
2 cups
Coconut Milk
2 Tbsp
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Nutrition Per Serving
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CALORIES
306
FAT
17.1 g
PROTEIN
2.2 g
CARBS
40.4 g

Directions

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Step 1
Roughly chop the Fresh Strawberry (1 pound). Sprinkle some Granulated Sugar (1/4 cup), in a bowl mash them together to get a chunky puree.
Step 2
In a blender add the rest of the chopped strawberries, Granulated Sugar (1/2 cup), Salt (1 pinch), Lemon Juice (1 tablespoon), Vanilla Extract (1 teaspoon), Honey (2 tablespoon) and blitz until nice and smooth.
Step 3
Add the puree into the bowl with the mashed strawberries along with Coconut Milk (2 cup). Mix well and place in the fridge until chilled.
Step 4
Pour the mixture into your ice cream maker and start your ice cream maker.
Step 5
Take the ice cream out and place it into a container and into the freezer for a few hours to harden further. Serve and enjoy!

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Nutrition Per Serving
Calories
306
% Daily Value*
Fat
17.1 g
22%
Saturated Fat
15.1 g
76%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
40.4 g
15%
Fiber
1.6 g
6%
Sugars
34.2 g
--
Protein
2.2 g
4%
Sodium
11.0 mg
0%
Vitamin D
--
--
Calcium
25.9 mg
2%
Iron
3.3 mg
18%
Potassium
184.0 mg
4%
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