Frozen Treats & Smoothies
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:
- 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.
- 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
- Pour the cream and all but ¼ cup of strawberries into a blender or food processor and puree until smooth.
- 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).
- Pour strawberry ice cream base into your ice cream maker and follow directions. Add chopped chocolate as the ice cream is hardening, if desired.
- Pack the ice cream into an air-tight storage container and freeze for at least 4 hours or preferably overnight.
Summer Fresh Berry Watermelon Coconut Pops (nutritionproconsulting.com)
Ingredients:
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! |