I admit it—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 Harry’s Berries team is fabulous too. I just adore them and buy lots of strawberries almost every week.
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.
Strawberry Vanilla Coconut Ice Cream With Cherry Bits
Servings: Makes about 1 quartPrint Recipe
- (1) 13.5 oz. can Organic Heavy Coconut Cream (We used Let’s Do …Organic)—perfect for whipping cream, refrigerated overnight
- 2 cups sweet, ripe fresh strawberries, stems removed (or use frozen)
- 1 vanilla bean, sliced in half, and with the edge of the knife, scrape out seeds
- ¼ cup maple syrup
- 8 cherries, seeds removed and sliced into 1/8” bits
- Add the 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 into a freezer-safe container and stir in cherry bits.
- Place in freezer. Every 30 minutes or so, stir the ice cream scraping up the frozen liquid with and stirring to combine. The ice cream will take several hours to set up.
Ice cream will keep in the freezer for a couple of weeks if you can resist eating it all at once!
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