When your loved ones are sweet enough, there’s no need to add any sugar to your desserts this Valentine–especially when using strawberries. What’s so great about this ice-cream is that it offers such a creamy alternative for those who are lactose intolerant. It is such a “breezy” experience, with the mixture of strawberries, coconut, and vanilla giving it a fresh, exotic twist. It is also incredibly light, with only 50 calories per scoop. I don’t use any sugar in it at all, as I think the strawberries are already sweet enough; but of course, you can add some sugar if you want (just be careful not to overdo it).
I also like to top up the scoops with fresh basil sprigs, which accentuates the flavor.
You’ve probably heard about the coconut controversy, which is all the hype these days. However, while some proof of coconut water’s safety is trying to make its way, there still isn’t much scientific evidence that coconut milk is actually safe for those with elevated cholesterol levels. and since the link between excessively consuming saturated fats and coronary heart disease remains well-established, it is best to leave it as an occasional treat.
Anyway, looking at the sunny side of this treat, it is a good source of both vitamin C and manganese!
It is pretty easy to make, with or without an ice-cream maker.
All you need is (Makes 25 small scoops):
2 cups coconut milk
300 grams strawberries (fresh or frozen)
1 tbsp vanilla extract
Preparation:
1. Mix all ingredients together in a blender or food processor until smooth.
2. Churn in an ice-cream maker for 25 minutes.
3. Freeze the mix for at least 6 hours (or overnight)
Alternatively, without an ice cream maker:
– After blending, pour the mix into a shallow freezer container (or cookie sheet) for about 4 hours.
– Remove from freezer and cut the frozen ice-cream into small pieces.
– Pound the ice-cream pieces or blend again, before putting the mix in the freezer one more time.
Enjoy it!
Beyond Zucchini 
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