Berries, berries, berries. We have strawberries growing from almost every dirt corner of our house. This year, I decided to rearrange my kitchen garden to grow more stuff I can consume. Out came a lot of climbing roses, columbine, and fragrant flowers, and in went herbs, tomatoes, peas, and a strawberry patch.
I started the strawberry patch project four weeks ago, and we have had
several yields of strawberries (about four cups of strawberries at a
time). I didn't buy these plants, they kind of found us the first few
years of living here - scattered on the edges of the property. Our
neighbors had grown them for a while, so I assumed they just inched
there way onto our little plot of earth. It's a virtue and a curse of living in the
Pacific Northwest - when plants like it here, they grow everywhere
(later this summer, I'll tell you about our blackberries).
As a result, I'm on my fourth batch of strawberry coconut ice cream, however I see countless smoothies and frozen pops ahead of us if this harvesting keeps up.
When blending the ingredients, gently blend to have some strawberry pieces remain in the ice cream, or fully blend at a high speed to full incorporate the strawberries into the liquid without any spices. Or, full blend and then add some diced strawberries to the final mixture. Another great option is to add roasted strawberries to the cream mixture.
Strawberry Coconut Ice Cream
Equipment
- Ice cream maker recommended
Ingredients
- 2 cups strawberries trimmed and roughly chopped
- 1 cup honey or maple syrup
- 2 cups coconut milk full fat
Instructions
- Add all the ingredients to a blender and blend lightly for chunks of strawberries, or blend well to pulverize the strawberries into the cream.
- Add the mixture to an ice cream maker and churn until the consistency of soft serve.
- Place in the freezer for a few hours. Store sealed in a container in the freezer for a few months.
Paula A Hopkins says
This strawberry coconut ice cream says free but when you click on it and scroll down it says for members ???
Thanks, Paula! Fixed it.
Paula A Hopkins says
Thank you
Sarah says
Hi this looks great.
Should I use coconut milk or coconut cream?
Erica says
Full fat coconut milk 🙂
Susan Berman says
Any suggestions for making SCD strawberry jelly doughnuts?
Erica says
Hi Sue! You can inject some jam/jelly in my vanilla donuts using a syringe of some kind.
Angie says
I love your recipes! I don't like using honey a lot in my baking, do you have any suggestions for replacement in this recipe ? In your baked goods, could I replace the honey with a granulated sweetener and maybe use almond milk to help with moisture? Thanks!
Erica says
You can make this without an ice cream maker. Chill the liquid for at least a few hours in the refrigerator. Then, take it out every 30 minutes or so to blend it (by hand or by processor) and place it back in the freezer. After about three or four cycles it should be uniformly mixed and starting to freeze. At this point, serve or store in a sealed container.
barbara says
okay, that is making my mouth water! 🙂 I tried making chocolate coconut ice cream recently, and it turned out well, but wasn't as smooth as i would have liked--- most likely because I didn't have an ice cream maker.
well, I really need to remedy that, and start growing strawberries too! yum!