Strawberry Swirl Coconut Ice Cream
Servings 6 servings
Ingredients
Ice Cream Base:
- 2 cans full fat coconut milk or cream
- ½ cup maple syrup
- 1 teaspoon vanilla
- pinch of salt
Strawberry Swirl:
- 1 cup chopped strawberries
- ¼ cup sugar or maple syrup
- 2 tsp fresh squeezed lemon juice
Instructions
Ice cream base:
- Chill coconut milk or cream overnight in the fridge to allow cream firm up at the top of the can.
- Scoop firm cream leaving the water in the can into a bowl. Add maple syrup, vanilla and salt and whisk to thoroughly combine. You can use a stand mixer, hand mixer or whisk for this step.
- Line a loaf pan or other similar container with parchement paper to protect the surface from damage when scooping ice cream later and transfer the coconut cream mixture to the pan. Place in freezer for about one hour to firm enough to add strawberry swirl.
Strawberry swirl:
- While base is beginning to freeze prepare sauce by combining chopped strawberries, sugar or syrup and lemon juice in a sauce pan.
- Bring to a boil and then reduce heat to a simmer. Continue simmering for 15-20 minutes or until strawberries have broken down and formed a sauce that coats the back of a spoon. See photo above.
- Remove from heat and allow to cool before swirling into ice cream base.
- Once sauce has cooled and ice cream base has firmed up some, remove pan from freezer. Stir the mixture and spoon sauce over the top of ice cream base. Swirl the sauce through using a knife or skewer.
- Return pan to freezer to freeze fully, 2-3 more hours.
- When ready to serve, allow to thaw briefly and scoop as normal.
Notes
You can use an ice cream maker if desired. Follow the directions for making the ice cream base up to the point of freezing. Instead transfer the mixture to the base of ice cream maker and follow the manufacturer's instructions. Once ready transfer ice cream to container and swirl the strawberry sauce in.