Strawberry Coconut Ice Cream With Stevia Recipes

COCONUT MILK STRAWBERRY ICE CREAM

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.

STRAWBERRY COCONUT ICE CREAM WITH STEVIA

Steps:

• In a blender, combine the strawberries, coconut milk, and vanilla extract and blend until very smooth. (It is not necessary to thaw frozen strawberries first as long as your blender is powerful enough to completely pulverize them. As a bonus, using frozen strawberries will help the ice cream to freeze faster.) Add three packets of stevia, blend, and taste. If you would like additional sweetness, toss in the fourth packet and mix. Pour the batter into your ice cream maker and follow the appliance's freezing instructions. Like most homemade ice creams, this one has the consistency of soft serve when finished and gets very hard after spending time in the freezer. In the latter case, leave it out on the counter for ten or fifteen minutes to soften before serving. Bon appetit!

STRAWBERRY COCONUT ICE CREAM

Steps:

• In a blender, blend all ingredients until smooth.
• Pour ice cream into ice cube trays and freeze completely(at least a couple hours). Once the cubes are frozen, place up to one tray's worth into a food processor (or a high speed blender).
• Process until creamy, serve, and eat with a small spoon (it's more fun that way). Enjoy!

STRAWBERRY-COCONUT ICE CREAM CAKE

Steps:

• Briefly rinse berries with cold water, then lay them out on a clean tea towel. Hull berries, except for a dozen or so pretty ones. Set those aside for garnish.
• Put 1 pound hulled berries in a blender or food processor. Reserve the rest for sauce and garnish. Add 3/4 cup sugar, coconut milk, salt and vodka. Blend until smooth. You should have about 4 cups.
• In a chilled bowl, whip heavy cream until stiff. With a rubber spatula, gradually fold strawberry purée into whipped cream, 1/2 cup at a time, until well incorporated. It's OK if a few swirls remain.
• Pour into an 8-inch springform pan about 3 inches deep or into a similar-size Pyrex pie pan or ceramic dish. Freeze for 4 to 6 hours, until quite firm. (Test with a skewer or paring knife, going all the way to the bottom of the pan. It should come out clean.)
• Make the strawberry sauce: Put remaining berries in a blender with 3 tablespoons sugar. Purée and transfer to a pitcher or serving bowl. Cover and refrigerate.
• If using springform pan, unmold frozen cake and transfer to a cake plate. (Serve directly from glass or ceramic pan.) Sprinkle with toasted coconut flakes, and garnish with reserved berries dipped in a little of the sauce, and basil or mint leaves. Keep at room temperature for 10 to 15 minutes before serving. To serve, cut into wedges and drizzle with strawberry sauce.

STRAWBERRY-COCONUT ICE CREAM PIE

Steps:

• Preheat oven to 350°F.
• In food processor, whirl crumbs and coconut until well blended and coconut is very finely chopped.
• Add butter; pulse until evenly moistened.
• Pat into 9-inch pie plate.
• Bake 10 minutes, until firm and lightly golden.
• Let cool on wire rack.
• Drop alternate spoonfuls of both ice creams into crust.
• Swirl together with a tip of knife to marbelize.
• Freeze at least 6 hours or overnight until firm.
• Beat cream and sugar until peaks form.
• Serve pie in wedges topped with whipped cream and garnished with toasted coconut.