Strawberry (Dairy-Free, Egg-Free, Soy-Free) Ice Cream made with Coconut Milk
RECIPE
Servings 3 | Prep Time 20 minutes | Total Time 4 hours
INGREDIENTS
[Ice Cream Machine]
1T tapioca flour
1/2 cup coconut milk (whole fat)
1/2 cup store bought cream of coconut [OR in advance of making the ice cream, make 1/2 cup of your own cream of coconut by dissolving 1/4 cup of sugar in 1/2 cup full fat coconut milk over medium heat and allowing to cool completely before proceeding.]
pinch of fine pink himalayan salt
1/8 tsp pure vanilla extract
4 T corn syrup
12 ounces fresh or frozen strawberry, to be pulverized in the blender with the other ingredients
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Additional 12 ounces fresh or frozen strawberries (cut up into pieces, to be added at the end)
DIRECTIONS
In a large bowl, dissolve the 1 T of tapioca flour in the coconut milk and mix thoroughly.
Into the same bowl, add all of the other ingredients, except for the last 12 oz. of cut up strawberries.
Blend on low for 30 seconds and then on high for 1-2 minutes until smooth, scraping down occasionally.
Place mixture into your ice cream machine and allow to churn until ice cream is just about hardened.
Remove the ice cream from the machine and place in quart size container
Add the 12 ounces of cut up strawberries by mixing in the pieces with a large fork or spoon until fully incorporated.
Place ice cream into the freezer to further harden before serving.
