I’ve been able to curb my intense ice cream cravings with this simple and quick recipe for Whole 30 Strawberry Coconut Ice Cream.
Total Time
2hr 20min
4.8
3 Ratings
Author: Olive and Artisan
Servings:
4
Ingredients
•
3
cups
Fresh Strawberries
, halved, rinsed
•
1
can
(13.5 oz)
Coconut Cream
, chilled
Cooking Instructions
1.
Freeze the Fresh Strawberries (3 cups) on a baking sheet for about 2 hours.
2.
Place frozen strawberries in a food processor with just the cream from the top of the can of Coconut Cream (1 can). Reserve the liquid if needed.
3.
Pulse together until it looks like crumbs, then place on high for a few minutes until it comes together. If it still isn't coming together drizzle in the remaining coconut liquid a tablespoon at a time until you reach your desired texture.
4.
Chill for about 15 minutes in the freezer before serving. Do not let harden.
5.
Scoop and serve!
Nutrition Per Serving
CALORIES
168
FAT
2.1 g
PROTEIN
5.0 g
CARBS
32.5 g
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