Strawberry Coconut No-Machine Ice Cream
This pantry friendly no-machine ice cream is loaded with the flavors of strawberries, coconuts, maple, and vanilla! It’s the perfect thing to make when an ice cream craving strikes!
- Prep Time: 5 minutes
- Cook Time: 2 hours set up time
- Total Time: Inactive time 45 minutes, 2 hours 50 minutes Total time
- Yield: 4 cups 1x
Ingredients
2 1/4 cups frozen sweetened strawberries
1 (13.5 oz.) can coconut milk, chilled
2 teaspoons organic maple syrup (“Grade A” preferable)
1/2 teaspoon vanilla extract
1/8 teaspoon kosher salt
Instructions
Place a parchment lined loaf pan in the freezer for 30 minutes.
In a food processor fitted with a metal blade process the strawberries, coconut milk, maple syrup and salt until smooth.
Pour mixture into the prepared loaf pan, and freeze for 2 hours or until set up and firm.
Let come to room temperature for 15 minutes before serving.
Notes
This ice cream is perfect when it’s been frozen for 2-3 hours. If you’d like to enjoy it after it’s been frozen for a longer period of time, just let it defrost for ½ hour or so.
Nutrition Facts
- Serving Size: 1 cup
- Calories: 997
- Sugar: 56.1g
- Sodium: 1271mg
- Fat: 80.6g
- Saturated Fat: 71.4g
- Carbohydrates: 68.4g
- Fiber: 8.5g
- Protein: 8g
- Cholesterol: 0mg