Coconut Milk Strawberry Ice Cream Recipes

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COCONUT MILK STRAWBERRY ICE CREAM



Coconut Milk Strawberry Ice Cream image

Provided by Kara @ The Foodie Dietitian

Categories     Dessert

Time 5h20m

Number Of Ingredients 8

1 pint strawberries, quartered (about 2 cups)
1/4 cup sugar
2 teaspoons cornstarch
1 tablespoon lemon juice (from 1/2 lemon)
2 cans coconut milk
1/3 cup honey
2 teaspoons vanilla
1/4 teaspoon salt

Steps:

  • Store your ice cream freezer bowl in the freezer for at least 15 hours before use.
  • In a small saucepan, add strawberries, sugar, cornstarch and lemon juice over medium heat, stirring occasionally, until brought to a boil. Reduce heat to simmer, stirring occasionally, until thickened, about five minutes. Remove from heat and let cool to room temperature.
  • In a high-speed blender, blend coconut milk, honey, vanilla and salt until combined.
  • Transfer coconut milk mixture to ice cream maker and churn according to manufacturer's instructions, about 25-30 minutes.
  • Using a spatula, transfer half of the ice cream mixture to a freezer-safe container (loaf pan works well). Add half of strawberry mixture. Repeat and swirl with knife, spatula, or chopstick to create layers.
  • Transfer ice cream to a freezer to harden for at least 4-6 hours.
  • Let soften at room temperature for 15-20 minutes before serving.

COCONUT MILK STRAWBERRY-BANANA POPS



Coconut Milk Strawberry-Banana Pops image

These four-ingredient freezer pops are a delicious way to use up a pint of fresh strawberries. You'll love the hint of tropical flavor, thanks to the coconut milk. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 12 servings.

Number Of Ingredients 5

1 can (13.66 ounces) coconut milk
1 pint fresh strawberries, chopped, divided
1 medium banana, sliced
2 tablespoons maple syrup
12 freezer pop molds or 12 paper cups (3 oz. each) and wooden pop sticks

Steps:

  • Place coconut milk, 1-1/2 cups strawberries, banana and syrup in a blender; cover and process until smooth. Divide remaining strawberries among 12 molds or paper cups. Pour pureed mixture into molds or cups, filling 3/4 full. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm, at least 4 hours.

Nutrition Facts : Calories 51 calories, Fat 3g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.

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