Ingredients

The following ingredients have 4 Servings
  • 1-1/2 cups fresh (or frozen) strawberries (, washed and hulled)
  • 8 ounces full fat cream cheese ((for dairy-free, vegan or paleo, you can use Kite Hill plain cream cheese))
  • 1 13.5-ounce can chilled coconut cream
  • 1 teaspoon vodka (, optional to help offset the ice cream from getting too hard & icy)
  • 1.5 cups heavy whipping cream ((for dairy-free, vegan or paleo, you can use more coconut cream))
  • 2 teaspoons pure vanilla extract
  • 1/3 - 1/2 cup powdered monk fruit sweetener (, divided (depending on how sweet you like your ice cream))

Instruction

  • Place the strawberries and 1/4 cup of the sweetener in a high-speed blender and process a few times until almost pureed. Add the cream cheese and blend until thorougly combined then add the coconut cream (and vodka, if using) and blend until creamy.
  • Meanwhile, add the heavy whipping cream (or another can of coconut cream) and the remainder of the sweetener to a large chilled bowl and whip until stiff peaks form. Fold into the blended coconut milk mixture until just combined.
  • Scrape the ice cream into a freezer container. (If you have an ice cream maker - you can add the mixture to your ice cream maker and churn until smooth before adding into a freezer container).
  • Place container in the freezer and give the ice cream a good stirring every 30 minutes for the first 2-3 hours (to avoid getting too icy - skip if ice cream maker was used) then every hour or so for the next 2 hours.
  • Allow ice cream to sit out at room temperature for about 15 minutes to thaw out slightly before scooping.