This is a no-cook, no fuss ice cream. I used one can of regular coconut milk and one can of lite coconut milk and it came out really creamy. You can use any type of non-dairy alternative like rice milk, almond milk, hazelnut milk, etc., but be aware that the less fat there is in the recipe, the more the ice cream will get crystalized and rock hard in the freezer.
2 cans coconut milk or about 3 1/3 cups non-dairy milk alternative
1 cup sugar
2 tbsp. lime juice
2 cups fresh strawberries
Heat coconut milk in the microwave for two minutes to warm it slightly. Add the sugar and stir until dissolved. Add the lime juice and stir. Adjust sugar and lime juice to suit your taste. Cover and store in the refrigerator overnight - in order to freeze properly this must be cold before putting it in your ice cream maker.
The day you want to make your ice cream, prepare your ice cream maker (mine requires freezing the barrel at least 12 hours prior to use so I stick this in the freezer the day before).
The day you want to make your ice cream, prepare your ice cream maker (mine requires freezing the barrel at least 12 hours prior to use so I stick this in the freezer the day before).Wash about 1 generous cup strawberries, toss with 1 tbsp. sugar and a couple of dashes of lime juice. Puree in food processor. Add coconut milk mixture. Process until well blended. Pour into ice cream maker and follow the manufacturer’s instructions for making ice cream. After 20 - 30 minutes, I ended up with about a quart of soft-serve ice cream frozen enough to serve right away without any extra firming up in the freezer.
To serve, spoon into bowls and top with additional 1 cup chopped fresh strawberries.