It’s been a lovely sunny weekend – and what better way to end a Sunday than with ice cream?
It took just a couple of minutes to prepare this ice cream. I threw a couple of handfuls of frozen strawberries into the blender and added a whole tin of coconut cream. I blended the mixture leaving a few small pieces of strawberries intact. I then poured the mixture into a dish, sprinkled with shredded coconut and put in the freezer for a couple of hours. How easy is that?
I don’t think this needs any extra sweetness, as the strawberries are sweet enough. This ice cream has the same texture as a shop-bought ice cream, yet it won’t cause the same spike in blood sugar levels.