The Easiest Strawberry & Coconut Ice Cream Ever!

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.

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Comments

  1. Amy says

    Hey! I’m in the states, when you say “coconut cream” do you mean coconut milk? I’ve never seen coconut cream in a can (tin), or any other way, but I could just not be looking in the right place. Thanks!!

    • Suz says

      Yes, it’s coconut milk, but a lot thicker. If you don’t shake a can of coconut milk it would be the thick layer I guess.

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