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RECIPE
2 INGREDIENTS5 STEPS2HR 20MIN

Whole30 Strawberry Coconut Ice Cream

5.0
3 Ratings
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Olive and Artisan
Recipe developer, writer, photographer and pun making extraordinaire. I’m passionate about developing mouth watering recipes that are balanced with amazing flavor combos.
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I’ve been able to curb my intense ice cream cravings with this simple and quick recipe for Whole 30 Strawberry Coconut Ice Cream.

2HR 20MIN

Total Time
Olive and Artisan
Recipe developer, writer, photographer and pun making extraordinaire. I’m passionate about developing mouth watering recipes that are balanced with amazing flavor combos.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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3 cups
Fresh Strawberries , halved, rinsed
1 can
(13.5 oz)
Coconut Cream , chilled
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Nutrition Per Serving
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CALORIES
168
FAT
2.1 g
PROTEIN
5.0 g
CARBS
32.5 g

Directions

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Step 1
Freeze the Fresh Strawberries (3 cups) on a baking sheet for about 2 hours.
Step 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.
Step 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.
Step 4
Chill for about 15 minutes in the freezer before serving. Do not let harden.
Step 5
Scoop and serve!

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Nutrition Per Serving
Calories
168
% Daily Value*
Fat
2.1 g
3%
Saturated Fat
1.3 g
6%
Trans Fat
0.0 g
--
Cholesterol
8.6 mg
3%
Carbohydrates
32.5 g
12%
Fiber
2.4 g
9%
Sugars
23.5 g
--
Protein
5.0 g
10%
Sodium
50.7 mg
2%
Vitamin D
--
--
Calcium
15.8 mg
1%
Iron
0.9 mg
5%
Potassium
169.4 mg
4%
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