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.
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
- 1 teaspoon of fresh, organic thyme leaves, chopped finely
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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