So it’s time to take a short break from zucchini as I am sure you are ready for something else, at least for now. I am sure you won’t mind considering the new recipe is ice cream! I pulled out my ice cream maker recently and had a little bit of fun. Strawberry Chip is one of my favorite summer ice cream flavors. The strawberries add that refreshing flavor while the chocolate brings the decadence. One of the things I like playing around with is dairy free ice creams. I have tried cashew bases, coconut milk and also bananas. While cashews are my favorite base, coconut milk is a close second. And one of the reasons I like creating ice creams with coconut milk is that you can typically swap real cream for the coconut milk evenly. So if you are not one for coconut milk, opt for cream and still enjoy a delicious, real food, refined sugar free treat!
I will say my ice cream maker was a really good purchase. There is nothing like homemade ice cream. Smooth, creamy, and without the fake ingredients. I love having control over what goes into it!
I make dark chocolate using coconut oil, cacao, vanilla, and maple. So simple, so good, and SO versatile! Instead of going for just chocolate chips in this Strawberry Coconut Fudge Ice Cream, I made the chocolate in this way as a fudge sauce. As the chocolate hits the ice cream it hardens like a shell and then easily breaks into pieces as you stir. Genius? Totally! Chocolate chips would still be good, but the homemade version is a bit smoother and not so hard like the chips.
Now, about coconut milk. I am typically all about store brand items and saving money. But as for coconut milks, I have NOT had luck with store brand one bit other than Trader Joe’s. You first will want to make sure it is the full fat version and not the lite coconut milk. They come in cans and you can typically find them in the Asian food or natural foods sections of the grocery. Kroger brand has just never worked out for me so I have decided it is worth the extra money to buy the name brand as Kroger has had a long list of issues from not hardening in the fridge, curdling, and just not being smooth. Give it a try if you’d like, but over the past few months, I have not had any luck at all.
Other than that, I think you better get on making this very soon because summer is not going to wait around for long!
- 1, 16 oz. container strawberries stems removed
- 1 can full fat coconut milk
- 1/2 c shredded coconut unsweetened
- Dash of sea salt
- 1/3-1/2 c pure maple syrup
- 1/4 c cacao unsweetened
- 1/4 c coconut oil melted
- 2-3 T pure maple syrup
- 1/2 tsp vanilla extract
- Dash of sea salt
In a high powered blender, combine all ingredients for the ice cream.
Blend on high for about one minute or until smooth.
Transfer mixture to ice cream maker and allow to churn for about 15-20 minutes. It will be like soft serve when finished.
While ice cream is churning, whisk together ingredients for the fudge pieces.
Once ice cream is done, transfer to a freezer safe container. Drizzle over the fudge several spoonfuls at a time and allow to harden. Then stir to break into pieces and disperse through the ice cream.
Continue until all the chocolate is used.
Place ice cream in freezer and allow to set for at least 2-3 hours.
Before serving, allow to sit out for about 10-15 minutes to thaw and soften a bit.
If you like strawberry chunks in the ice cream, leave out a few from the blender and slice. Add these in before adding the chocolate.
Not feeling the coconut milk? Use about 2 cups of real cream instead.