RECIPE
7 INGREDIENTS5 STEPS3HR 15MIN

Coconut Strawberry Ice Cream

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CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
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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 Cooking Time

7

Ingredients
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 pinch
2 cups
Coconut Milk
2 Tbsp
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Directions

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Step 1
Roughly chop the Fresh Strawberries (3 cups) . 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 Tbsp) , Vanilla Extract (1 tsp) , Honey (2 Tbsp) and blitz until nice and smooth.
Step 3
Add the puree into the bowl with the mashed strawberries along with Coconut Milk (2 cups) . 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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