Strawberry Coconut Ice Cream
You can easily make this plant based by using maple syrup in place of honey.
Servings: 12 servings
Calories: 186kcal
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.
Nutrition
Calories: 186kcal | Carbohydrates: 27g | Protein: 1g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Sodium: 7mg | Potassium: 157mg | Fiber: 1g | Sugar: 26g | Vitamin A: 3IU | Vitamin C: 15mg | Calcium: 12mg | Iron: 1mg
