Ingredients
- 3 cups coconut milk
- 2 eggs
- 2 cups frozen or fresh strawberries cleaned and hulled
- 1 cup sugar divided
Instructions
- Add the eggs to the bowl of your blender or a mixing bowl. Blend or whisk until the eggs are light and fluffy. Measure out ¾ cup of sugar and blend or whisk the sugar into the egg mixture, a little at a time, until completely blended. Add the coconut milk and blend thoroughly.
- Transfer the mixture to a saucepan on top of the stove and heat until the temperature reaches 160 degrees, and cook for one minute. Pour into a pitcher and cool in the refrigerator or freezer.
- To prepare the ice cream, combine ¼ cup sugar with the strawberries in a mixing bowl. Cover and let the sugar start the juices in the strawberries.
- In the bowl of your blender, combine the coconut milk mixture with the strawberry mixture and pulse briefly. Or mash the strawberries and add to the coconut mixture.
- Transfer the ice cream mixture to an ice cream maker and freeze following the manufacturer’s directions.
Recipe Notes
Nutritional analysis per 1/2 cup serving: 220 calories, 3 grams protein, 21 grams carbohydrates, 15 grams fat, 21 mg. sodium, 2 grams fiber. Makes about 1-½ quarts ice cream (12, 1/2 cup servings).