Strawberry Coconut Ice CreamPrint Recipe
- 1 can organic coconut cream (chill the night before in the fridge)
- 1 tbsp coconut oil
- 1 tbsp collagen peptides
- 1/4 cup granulated monkfruit sugar
- 1/8 cup powdered strawberry powder
- 1 oz vodka
- dash of Himalayan Pink Sea salt
Pop the can of coconut cream open and pour the contents it into a chilled metal bowl, from a stand mixer or free standing metal bowl ( I recommend placing your bowl in the freezer at the same time you put in your coconut cream to chill). You will need the assistance of a spoon to get all the cream out.
Use a stand mixer or hand held mixer to begin to beat the cream adding all the other ingredients until fully incorporated. Place it into a glass bowl with a fitted lid and let it chill out in the freezer before serving.
Over time, the coconut ice cream is going to be hard so patience is key when you want to serve it. Let it stand at room temperature for 20 minutes before digging in.
I am a sucker for anything novelty at the grocery store. Especially when it comes to my sweet tooth. Still a fan of my dairy version Halo Top ice creams, I found the excess cream I was consuming in the summer months was not sitting well with my belly and since I couldn’t find a dairy free version I liked, I decided to make my own. It also helped that I had some awesome strawberry powder that I purchased online from Nuts.com and the dream came true.
I have made coconut whipped creams before and I have always chilled it before whipping it up, so I figured I might as well do the same for the ice cream to create a bit more fluff and a light airy mouth feel. I added Monkfruit granulated sugar to sweeten it up as I am watching my excess sugar consumption these days to reduce inflammation in my body and the result was awesome. Creamy, tart, sweet, and perfect to have after a summer BBQ or chilling on your deck. Top it with nuts, sea buckthorn berries, dried coconut shavings and bee pollen granules for added crunch and texture.