Strawberry Vanilla Coconut Ice Cream With Cherry Bits

Makes: 1 quart

Written By Eydie Desser

I admit that I’m really lucky, because I have access to the Santa Monica Farmer’s market where THE BEST Strawberries, from Harry’s Berries, are sold. Oh my goodness, you would not believe how they burst with flavor, sweetness, and deliciousness. The quality of the strawberries will make a difference in the taste when making this ice cream. If your strawberries aren’t amazingly sweet and ripe, then add a little more maple syrup and you’re good to go! Or use frozen strawberries. They work really well, as they are picked at their peak and frozen immediately.

Ingredients

(1) 13.5 oz. can Organic Heavy Coconut Cream refrigerated overnight.
2 cups sweet, ripe fresh strawberries, stems removed (or use frozen)
1 vanilla bean seeds: slice bean in half lengthwise, and with the edge of a paring knife, scrape out seeds
¼ cup maple syrup
8 cherries, seeds removed and sliced into 1/8” bits

Directions

Make the ice cream:

Add the cold coconut cream to the bowl of a food processor and process until creamy, about 1-2 minutes.
Add strawberries, vanilla bean seeds and maple syrup. Blend until smooth.
Pour mixture into a freezer-safe container and stir in cherry bits.
Place in the freezer. Every 30 minutes or so, stir the ice cream, scraping up the frozen liquid along the sides and combining it with the still liquid mixture in the center. Continue the process until it’s entirely frozen, about 2 hours.