Fish Free Strawberry Coconut Ice Cream
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Learn more →Ingredients
4 servings
- 1 lb fresh strawberries, hulled and halved
- 5 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tbsp fresh lemon juice
- 2 cans (13.5 oz each) full-fat coconut milk
- ½ tsp vanilla powder
- ¼ tsp fine sea salt
Instructions
- 1
Combine the strawberries, 3 tbsp honey, and lemon juice in a medium saucepan over medium heat. Cook, stirring occasionally, until the strawberries have softened and released their juices and the mixture is bubbling and slightly thickened, about 8–10 minutes.
- 2
Transfer the strawberry mixture to a blender. Add the coconut milk, remaining 2 tbsp honey, vanilla powder, and sea salt. Blend on high until completely smooth, about 30 seconds.
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