Strawberry Coconut Ice Cream
SERVES 4. HANDS-ON TIME: 15 MINUTES. TOTAL TIME: 15 MINUTES.
1 10-oz bag frozen strawberries
1 banana, sliced and frozen
2 tsp pure vanilla extract
Pinch sea salt
¾ cup canned heavy coconut cream, stirred (TRY: Let’s Do Organic Heavy Coconut Cream)
2 tbsp raw honey or pure maple syrup, optional
To a food processor, add strawberries, banana, vanilla and salt. Pulse to chop and mix. Add coconut cream and honey (if using) and process until smooth, stopping to scrape down sides of bowl and break up chunks as needed. Serve immediately. Alternatively, place in a container, cover and freeze; let stand at room temperature for a few minutes before serving.
PER SERVING (½ cup): Calories: 342, Total Fat: 27 g, Sat. Fat: 24 g, Monounsaturated Fat: 1.5 g, Polyunsaturated Fat: 1.5 g, Carbs: 24 g, Fiber: 10 g, Sugars: 10 g, Protein: 4 g, Sodium: 45 mg, Cholesterol: 0 mg