Strawberry Coconut Ice Cream

This recipe is care of the Whole Life Nutrition Kitchen. For more fabulous recipes visit – a very useful resource for all those with food intolerances.

This ice cream needs to be made in an ice cream maker. It can also be made into popsicles by freezing in popsicle molds. Serve ice cream with sliced fresh strawberries and fresh mint leaves for a cooling summer dessert.

2 cans full fat coconut milk
2 to 2 1/2 cups frozen strawberries (about 1 pound)
1/2 cup honey or agave nectar
1 tablespoon vanilla extract
1 to 2 teaspoons lemon flavoring (optional)

Place all ingredients into a blender or Vita-Mix and blend until smooth and creamy. Immediately pour the liquid into your ice cream maker. I kept mine on for about 25 minutes and then transferred the container to the freezer. It needs to chill for about 2 hours before serving. Enjoy!