Right out of the machine it’s soft serve consistency. At this point I divided it into 8 freezer safe containers – great for portion control and popped them directly in the freezer. Later we removed them from the freezer, let them sit for 10 minutes, stirred to break up any ice crystals and enjoyed. It is more like a sorbet really than an ice cream. The perfect summer treat!.Fabulous! This would be good with so many different fruits, mango, peaches, raspberries – yum!
Strawberry Coconut Ice Cream
- 1 pound fresh strawberries, rinsed, stems removed
- 1 can lite coconut milk (Trader Joe’s Lite coconut milk)
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1/4 cup Agave Nectar or real maple syrup – or to taste (honey or sugar would also work) how much depends on how sweet the fruit is.
Place all ingredients in a blender and process until smooth. My Blentec blender pretty much takes care of the seeds but if you use a regular blender you will most likely still have seeds. If you wish, pour the mixture through a strainer to capture the seeds before you freeze it into ice cream.
Pour mixture into the freezer bowl of an ice cream maker and freeze according to manufactures instructions.
*If you don’t have an ice cream maker you can pour the mixture into a shallow freezer safe container, cover and freeze for two hours. Remove from freezer and let thaw slightly, stir to break up any ice crystals and serve.
Yield: 8 Servings Serving Size: 1/2 cup
Per Serving; 80 Calories, 2.6 g fat, 14.8 g carbs, 1.9 g fiber, o protein WWPP 2
Inspired by a Cooking Light Recipe for Mango-Coconut Sherbet