Strawberry-Coconut and Thyme Ice Cream

This strawberry-coconut and thyme ice cream blends sweet berries with creamy coconut milk and a hint of fresh thyme to create a refreshing, dairy-free frozen dessert that’s perfect for warm weather and rich in antioxidants and healthy fats.
Prep Time
5
Minutes
Cook Time
n/a
Minutes
Makes
16
Servings
Serving
1/2 cup
Size
Calories
~210
Per Serving

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Ingredients

  • 2 pounds of organic, frozen strawberries
  • 28 ounces of full fat, organic coconut milk
  • 1 tablespoon organic maple syrup
  • 1 teaspoon Lohan/Monk Fruit (to sweeten)
  • 2 teaspoons of organic lemon juice

When I was a child, I can remember our family had an ice cream maker that involved turning the crank for what seemed like endless hours to make homemade ice cream. My siblings and I would all take turns turning the crank and as I can recall, for very little ice cream.

Thank goodness there are better ways to make ice cream these days. I am dairy-free, so coconut milk ice cream is a great alternative if you want a little treat from time to time.

You can substitute other berries if you want to change the recipe up for variety.

Directions

Using a Vitamix or similar type blender, add all ingredients and blend until completely smooth.

Transfer mixture into a square glass container with a tight lid. Be sure to use a container that is 5 inches in height or less.

Freeze for 1 hour and remove to mix.

Return to freezer for another 1-2 hours.

Ice cream is done when mixture is very firm, but not ice solid. Scoop out into small dishes and enjoy!

Makes 16 servings

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