Strawberry Ice Cream

You don’t need to be a chef to understand how to make strawberry ice cream – it’s easier than it seems and takes little time.

Ingredients:

• 600g fresh strawberries
• 50g granulated sugar
• 400g coconut cream or chilled canned full-fat coconut milk*
• 320g sweetened condensed coconut milk
• 1 tsp vanilla extract
• 1 tsp lime juice
• 2 tsp arrowroot powder or cornstarch

Directions:

1. Wash strawberries, remove stems. Cut into small cubes, place in a bowl.
2. Sprinkle with sugar, stir, cover, and leave for 20-30 minutes until the berries release their juice. Separate the syrup from the berries into a separate container.
3. Grind the berries with a blender until smooth.
4. Add the collected strawberry syrup to the saucepan, add arrowroot, and lime juice. Stir with a whisk until the starch is completely dissolved. Place over medium heat, bring to a gentle boil, and cook for a couple of minutes until thickened, stirring constantly. Cool to room temperature.
5. In a deep bowl, beat the coconut cream with a mixer for 2-3 minutes until slightly fluffy.
6. Add the condensed coconut milk and vanilla, and beat for another minute.
7. Add the strawberry puree in small portions (½ cup), stirring each time.
8. Add half of the strawberry sauce to the finished mass, put it in the form in which you will freeze the ice cream, and pour the remaining sauce on top.
9. Cover and freeze for at least 2 hours.