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?
- Frozen Strawberries
- Tin Coconut Cream
- Shredded coconut
- It takes just a couple of minutes to prepare this ice cream.
- Throw a couple of handfuls of frozen strawberries into the blender and add a whole tin of coconut cream.
- Blend the mixture, leaving a few small pieces of strawberries intact.
- Pour the mixture into a dish, sprinkle with shredded coconut and put in the freezer for a couple of hours.
- How easy is that?
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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.
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!!
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.
If you make this in a food processor, you can use more strawberries and a bit less coconut cream and you get the consistency of ice cream immediately. Just add liquid slowly so it won’t turn into a smoothie.