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. The strawberries must be thinking, “uh, now she’s herding us – that’s ok, we’ll do our thing here too.”
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.
I add melted chocolate (a cool way to make chips in the ice cream) to our strawberry ice cream, but it’s up to you – this recipe is delicious solo, or you could also add some diced strawberries to the mixture.
Strawberry Coconut Ice Cream
- 2 cups strawberries trimmed
- 1 cup honey or maple syrup
- 2 cups coconut milk full-fat coconut milk
- Blend the strawberries and honey until completely ground and mixed. You can also mash by hand.
- Add the coconut milk and blend, or mix well by hand.
- Add the mixture to an ice cream maker to create the ice cream.
- Store in the freezer in a sealed container.