Servings 0
Ingredients
- 2 cans unsweetened full-fat coconut milk (14-ounce)
- 4 cups sliced fresh or frozen strawberries
- 1 vanilla bean, split lengthwise and seeds scraped out (or 1 teaspoon pure vanilla extract)
- 2 frozen bananas (peel left on)
- 1 tsp granulated stevia
Optional Toppings
- Unsweetened shredded coconut
- Cacao nibs
- Crushed walnuts
Instructions
- Refrigerate the cans of coconut milk overnight. Open each can and scoop only the thick, white coconut cream into a large bowl or the bowl of a stand mixer fitted with the whisk attachment; discard the watery liquid left in the can or refrigerate it for another use (it’s good for smoothies!). Whip the coconut cream using a handheld mixer or the stand mixer until it holds soft peaks.
- In a food processor, combine 3 cups of the strawberries, vanilla, banana, stevia, and sea salt. Pulse until smooth.
- Fold the strawberry mixture into the coconut whipped cream. Gently add the remaining sliced strawberries. Transfer the mixture to a lidded freezer-safe storage container & use the back of a spoon to level the top. Cover and freeze for 2 hours.
- Scoop the mixture out with a spoon to "un-ice" (You can also transfer it to the food processor & pulse until smooth). Return the mixture to the container, cover, and freeze until solid. The goal is to get the creamiest consistency possible.
- When you’re ready to eat, take the nice cream out and let it soften at room temperature for 5 to 10 minutes before scooping. Spoon into bowls, top as desired, and enjoy.