|Title:||Strawberry Ice Cream|
2 cans coconut milk
6 oz. frozen strawberries or 1 1/2 c fresh strawberries
1/3 c raw honey
|Directions:||Using only the fat from the canned coconut milk, blend all ingredients.
Freezing and processing options:
-Freeze ice cream base in ice cube trays. Once frozen process in a food processor until creamy.
-Pour ice cream base into a large shallow dish (like a casserole dish). Once frozen scrape the solid mass with a fork until soft enough to serve.
-Freeze ice cream base in popsicle molds.
-Use an ice cream maker.