THE RECIPE
INGREDIENTS
- 1 can (400 ml) coconut milk (full fat)
- 3 cups whipping cream
- 1 cup unsweetened shredded coconut (flakes)
- 2 cups chopped strawberries
- 4 tbsp erythritol
- 1/4 cup vodka or gin (optional)
DIRECTIONS
Makes: 10 servings
- In a large bowl beat coconut milk, whipping cream and erythritol until well blended. You want to get a very thorough blend you are not beating it to get a whipped cream consistency. It is important not to get the mixture to stiff.
- In a fry pan over medium-low heat, toast shredded coconut until brown. Stir continuously to keep the flakes from burning. Remove toasted coconut flakes from heat and let cool.
- Set aside a small amount of toasted flakes for a topping on your ice cream.
- Wash strawberries, chop into pieces.
- Stir toasted coconut flakes and chopped strawberries into cream mixture.
- Add vodka or gin to keep ice cream from icing over, this is optional.
- Set up your ice cream machine and follow the instructions.
- Voila! You have a cold smooth tasty treat!
- Sprinkle with reserved toasted coconut before serving.
Perfect treat for a record breaking heat wave!
Western Canada is having a record breaking week long heat wave and most homes in Victoria, BC don’t have air conditioning, so there is no cooking happening in our overheated homes. This week’s post doesn’t require using a hot appliance, but you will need an ice cream maker. This Strawberry-Coconut ice cream recipe is delicious and easy to make.
Did you know it can be to hot to make ice cream? My cream mixture wouldn’t churn and freeze into ice cream because the ice cream bucket on my machine couldn’t stay cold enough to freeze the mixture. In the end I re-froze the bucket and put the ice cream machine in the fridge while it ran, with the cord hanging out of the fridge door and an extension cord to reach the outlet…it worked!!
Nutrition Facts
Amount Per Serving
| Calories | 245.6 |
| Fat | 11.48 g |
| Net Carbohydrates | 3.88 g |
| fiber | 0.57 g |
| Protein | 1.29 g |
unKETOventional 