This is my first new recipe for dairy free ice cream this spring, but it probably won’t be my last. I tried to make a strawberry flavor last year, but the coconut milk seemed to overpower the strawberry. This recipe seems to be much more strawberry-er (not a word, I know) than the last one. I think the addition of the strawberry preserves really help.
I found this recipe by doing a Google search and it is from chiliving.com.
2 cans coconut milk
2-3 cups strawberries (I used frozen and just let them thaw before using.)
1/2 cup honey
1/4 cup strawberry fruit spread (unsweetened)
Put all of the ingredients in a blender and process until smooth. Pour most of the mixture into the bowl of an ice cream maker and process according to the directions of the ice cream maker. I had about a cup of the mixture left over.
Since dairy free ice creams freeze to an extremely hard texture, it can be difficult to scoop out of the container. I decided to try a trick I saw on Pinterest of scooping the ice cream into cupcake liners and freezing them that way. It worked! Now I have several scoops of ice cream in the freezer ready to eat at a moment’s notice. Love it!