I scream, you scream, we all scream for ice cream!

It's summer and there's nothing more refreshing after a long day in the hot sun, than some delicious ice cream. But I'm not one for grabbing a pint of Ben & Jerry's, so I'm always looking for healthy alternatives. 

I found this one on Kibby's Blended Life.  Not a huge strawberry fan? That's ok, Kibby recommends substituting peaches, blueberries or raspberries if you'd like. 

Strawberry 'N Cream Ice Cream Recipe

Ingredients:

  • 1 can full fat coconut milk (organic if you can)
  • 1-1/2 cups almond milk or nut/seed milk of choice (I used homemade almond milk) or use more coconut milk for a nut-free version
  • 1/2 tsp. vanilla bean powder OR 1 TB. vanilla extract
  • 1/4 to 1/3 cup maple syrup – Grade B (more for personal taste) – see notes below for substitution
  • A pinch of pink himalayan salt – to bring out the flavors
  • 1 to 2 cups organic strawberries (I opted for 2 cups b/c I like a rich strawberry flavor)

Directions:

  1. Combine all ingredients in a blender (I use a Vitamix) and blend till smooth (about 10 or so seconds). Taste and tweak flavors to your liking.
  2. Pour into a container (I used a glass measuring cup) and chill in fridge prior to adding to ice cream maker. It works more efficiently this way. Also, you can make this part ahead of time and have it ready for adding to machine at any time of the day.
  3. Pour chilled mixture into prepared ice cream maker.
  4. Churn for 30 minutes (or according to ice cream maker instructions).
  5. You can eat it now (like soft serve) or transfer it to a container and freeze for 2 hours for ice cream that is nice and firm (like in the photos). See notes below for leftovers.

Notes:

  1. Any leftovers can be put into a freezer-proof container for later enjoyment. Keep in mind that the container will need to pulled out prior to eating for thawing (it hardens) – a good 20 minutes.
  2. You could use liquid stevia as a sweet substitute – 1 dropperful (15-20 drops to taste)
  3. You can also make this without an ice cream maker. After blending ingredients till smooth and creamy. Pour into a freezer-proof container and put into freezer. Every 20 minutes, stir. do this till you have the consistency you want – normally an hour or so.

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Leann Forst, M.B.A., C.H.H.C., A.A.D.P.

Board Certified Holistic Practitioner and Food Toxin Expert

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