Fresh Berry Coconut Milk Ice Cream

Use Any Berry You Like to Customize this Handmade Delicous Non-Dairy Ice Cream

Fresh strawberries, coconut milk and natural sweeteners blend to make a tasty guilt free treat.

Makes about 8-10 servings

INGREDIENTS

• 4 cups frozen strawberries- green tops removed and discarded*
• 28 oz two cans coconut milk (cocowhip cream)- use the cream only-**see below
• 1/2 tsp sea salt
• 2 teaspoons vanilla
• 1/2 cup maple syrup or raw local honey

INSTRUCTIONS

1. Add the coconut cream to a food processor and blend until soft peaks form (this will not form perfect peaks like a dairy whip cream).  Scrape out and set aside
2. Add all rest of the other ingredients into the food processor and blend until thick and creamy. Fold in whipped coconut cream and mix together until combined.
3. Place all ice cream into a freezer-safe container and place in the freezer and allow to freeze for 1 hour. Use an airtight lid.
4. Mix gently every 30 minutes - this will help it to thicken.
5. Once frozen and firm- about 3-4 hours serve immediately.  To soften thaw for 5-10 minutes before serving. 

*You can easily substitue the strawberries for another berry such as blueberries or raspberries. If you choose blueberries, add in 1-2 tablspoons of the liquid coconut milk/water from your cans. 

**Refrigerate your cans of coconut milk in the fridge overnight. Take out, turn upside down, open and pour off the liquid coconut water on top (store this-you can use it in a smoothie at another time). Then use the thick coconut cream that is left in the recipe for step 1 above to make your cocowhip cream.