Strawberry Ice Cream (Paleo, AIP)
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8
RecipeIngredients
  • 2 cups full fat Coconut milk (I prefer Aroy-D)
  • 2 tbsp arrowroot starch
  • ¼ cup full fat coconut milk(I prefer Aroy-D)
  • ¼ tsp sea salt
  • ¼ cup maple syrup
  • 2 cups chopped strawberries (fresh or frozen) - about 8 oz
  • 1 tsp raw honey
  • 4 tbsps collagen peptides
  • 1 tsp organic beet powder (for color) - optional
RecipeInstructions
  1. hours before making the ice cream, place the ice cream bowl in the freezer.
  2. In a small bowl, add the arrowroot starch and mix it with the additional coconut milk to form a slurry. Keep aside.
  3. In a small sauce pan, add the coconut milk and heat it on low heat. Add the salt and maple syrup and stir to mix.
  4. When the coconut milk is hot, add the arrowroot slurry (make sure to first mix it again before adding) stirring constantly with a spoon with your other hand. Continue stirring for another 2-3 minutes until the coconut mixture thickens substantially. Now turn the heat off and let this mixture cool completely - about 20 minutes.
  5. Once the mixture is cooled, in a blender add the strawberries and the cooled mixture along with the raw honey, collagen peptides and the beet powder (if adding). Blend until you get a smooth creamy mixture.
  6. Now pour the mixture into your ice cream machine bowl and churn according to manufacturer directions.
  7. (For the Aukey machine, start the machine first and then pour the mixture through the opening. Let churn for about 35 minutes to get an ice cream that is of soft serve consistency. To get it firmer, pour this soft serve into a loaf pan or another utensil and freeze for at least 1 hour. Thaw ice cream for about 10 minutes at room temperature before serving!)
Recipe by Cook2Nourish at https://cook2nourish.com/2021/09/strawberry-ice-cream-paleo-aip-vegan.html