Well its warm everywhere else in California… so why not try out my new ice cream maker my awesome cousin Kylee just sent me!!!! And yes when I say “ice cream” I mean a delicious dairy-free goodness. I promise you would never tell the difference!
I decided to use strawberries because they are in season. Go pick up a couple baskets at your local farmers market.
This recipe needs to be made in an ice cream maker. Mine is the http://www.cuisinart.com/products/ice_cream/ice-21.html. It can also be made into popsicles.
- 2 cans organic full fat coconut milk (whisk to make fluffy)
- 2 organic egg yolks
- 2 to 2 1/2 cups fresh strawberries (about 1 pound)
- 1/2 cup local honey or grade B maple syrup
- 1 tablespoon vanilla extract
- pinch of sea salt
- 1 to 2 teaspoons lemon flavoring (optional)
Place all ingredients into a blender or Vita-Mix and blend until desired consistency, chunky or creamy. Immediately pour the liquid into your ice cream maker. I kept mine on for about 25 minutes and then transferred the container to the freezer. It needs to chill for about 2 hours before serving. Enjoy!
Serve ice cream with sliced fresh strawberries and fresh mint!