Strawberry Ice Cream

Photo via Visual hunt

 

“Spring is super in the supermarkets
And the strawberries prance and glow
Never mind that they’re all kinda tart and tasteless
as strawberries go
Meanwhile wild things are not for sale
Anymore than they are for show
So I’ll be outside, in love with the kind of beauty
It takes more than eyes to know”
― Ani DiFranco

 

Spring is my favorite season, for many, many reasons.  I usually think about things finally turning green after a long and grey winter, about getting outside again, airing the house out, longer daylight hours, trips to the park again, the smell of fresh rain and wet earth … and juicy strawberries.

Besides being delicious, strawberries have many health benefits, such as helping burn stored fat (they’re also high in fiber), boosting short term memory, easing inflammation (they’ve been shown to lower levels of C-reactive protein), lowering cardiovascular disease (they’re full of flavonoids), promoting bone health (they contain potassium, vitamin K, and magnesium), preventing esophageal cancer, and promoting eye health.  Bet you didn’t think of all that the last time you enjoyed a bowl of strawberries!

So for all the reasons that strawberries are good for you: here’s a recipe for a healthy strawberry ice cream that you can enjoy as much as you’d like (no guilt attached).  It’s healing, nourishing and delicious!

The original recipe can be found at Nourished and Nurtured.  This recipe has been changed slightly from the original.  It’s GAPS approved, gluten and dairy free.

 

Strawberry Ice Cream

2 cups full fat coconut milk or coconut yogurt (**see note below)

10 oz organic strawberries

1 1/2 tsp. vanilla

1 tsp. almond extract

pinch of sea salt

3 raw pastured organic egg yolks

1/4 to 1/2 cup raw honey (to taste)

 

Combine all of the ingredients in the blender, blend until smooth.  Pour into a frozen glass container.

Often, I just let the ice cream freeze like this with no more labor involved.  You can also do the following:

Stir in 45 minutes.  Check every 30 minutes, stirring vigorously (use a hand held mixer for the best results).  It usually takes about 2-3 hours to be ready.

** Note: Instead of 2 cups of coconut milk, you can use 2 cups of homemade sour cream (this was what the initial recipe called for).  For extra probiotics, I take my full fat coconut milk and make coconut yogurt.  Then I use this coconut yogurt in our strawberry ice cream.

 

My boys inhale this.  This recipe lasts about a day in our house 🙂

 

 

 

Spring is only 7 months away!

~ Alicia