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
Ingredients
- 2 cups strawberries trimmed
- 1 cup honey or maple syrup
- 2 cups coconut milk with the cream
Instructions
- 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.
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!
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.
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!