Frozen Treats & Smoothies

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VEGAN STRAWBERRY COCONUT CHOCOLATE CHIP ICE CREAM  
(adapted from snixykichen.com)

2  cups chopped fresh strawberries
1 tsp. fresh lemon juice
½ cup plus 3 Tbsp. raw turbinado sugar, divided
1 (14oz) can coconut cream (Available at Trader Joe’s)
1 (13.66 oz) can full fat coconut milk
2 Tbsp. light corn syrup
1 Tbsp. coconut oil
1 tsp pure vanilla extract
5 oz chopped chocolate (if desired)

Directions: 

1. Stir the chopped strawberries, lemon juice and 3 Tbsp of turbinado sugar together in a medium bowl.  Mash the strawberries together.  Cover and set bowl in fridge while the rest of the ingredients are prepared.
2. Warm coconut cream, coconut milk, remaining ½ cup of sugar, corn syrup, coconut oil, and vanilla in a medium pot over medium heat, stirring occasionally.  When the cream begins to simmer, remove from heat.  Cover and let the mixture steep for 20 minutess
3. Pour the cream and all but ¼ cup of strawberries into a blender or food processor and puree until smooth.  
4. Pour the cream and the reserved ¼ cup strawberries into a bowl and put in fridge until cold.  Or put the mixture in a 1 gallon ziplock bag, seal it and submerge in ice water until cold (about 30 minutes).
   
5. Pour strawberry ice cream base into your ice cream maker and follow directions.  Add chopped chocolate as the ice cream is hardening, if desired.  
   
6. Pack the ice cream into an air-tight storage container and freeze for at least 4 hours or preferably overnight.

Yield: 2 quarts

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Summer Fresh Berry Watermelon Coconut Pops   (nutritionproconsulting.com)

Ingredients:

• 2 cups cubed watermelon
• 2 cups raspberries
• ½ cup full fat canned coconut milk
• 2 Tbsp honey
• 1 Tbsp lime juice

Directions:
Blend watermelon, raspberries, coconut milk, honey and lime juice in a blender.  Pour mixture through fine strainer into a pitcher. Pour puree into popsicle molds and freeze until firm.  Remove from molds and enjoy!