Ingredients
Units
Scale
- 1 pound fresh strawberries (frozen work great, too)
- 2 c. full fat coconut milk
- 2/3 cup maple syrup or honey (maple syrup is perfect for this recipe!)
- 1/2 teaspoon lemon juice
- a pinch of sea salt
- 1 1/2 teaspoons gelatin
- 3 TBSP water
Instructions
- Wash and cut strawberries in half.
- In medium bowl, coarsely mash them together adding the maple syrup or honey, lemon juice, and salt.
- Blend well and let sit for about 10 minutes.
- In a small saucepan, sprinkle the gelatin over the 3 TBSP of water and let sit for 5 minutes or so to bloom.
- Heat over low on the stove until just dissolved. If you microwave, do it in short bursts till the gelatin has melted. Do not let it boil.
- Allow to cool for a few minutes then stir the melted gelatin into the strawberry mixture until well combined.
- Pour the crushed strawberry/gelatin mixture plus the coconut milk into a blender and purée till chunky or smooth, your preference.
- Freeze in an ice cream maker following the manufacturer’s instructions.
- Serve and enjoy right away as a soft serve or use a freezer-safe container and freeze for a few hours or till scoopable.
Notes
- The strawberry ice cream will keep well for 7-10 days when stored in an airtight container. For best consistency, let the ice cream sit out at room temp for 10 minutes or so till easily scoopable.