Dairy Free Strawberry Ice Cream
I have definitely been so much more lenient and indulgent in my dietary habits during my pregnancy. For me personally I did not have and have yet to really have huge strong cravings, but desserts like this recipe have been more of a comfort and source of treating myself more than anything else. Before I found out I was pregnant I found myself gravitating towards avocado, apples and pears more so than usual. Once I found out I was pregnant, I soon began thinking about cookies and ice cream! There is definitely a psychological aspect to cravings for me more so than a physiological need to have certain items and treats. What has been very evident for me is when I do indulge in gluten contains foods or dairy containing ice cream I don’t feel my best afterwards. Pregnancy can be hard enough as it is without additional brain fog, allergies/congestion, fatigue and digestive issues! This dairy free strawberry ice cream recipe satisfied my want for an indulgent sweet treat without causing unwanted symptoms afterwards! Pregnant or not I hope you enjoy it too :)
GATHER
2 cans Native Forrest “Simple” Coconut Milk
1-2 cups diced strawberries (depening on how much you love strawberries)
3/4-1 cup sucanat sugar
1 tsp vanilla extract
pinch of sea salt
MAKE
For this recipe just about any fancy or non fancy ice cream maker will do. Start by heating about 2/3 of one of the cans of coconut milk over medium heat. Add in your sugar and strawberries and heat over low to medium heat until the sugar is dissolved and the strawberries begin to soften. Remove from heat and pour mixture into heat and freezer safe bowl and add vanilla extract and a pinch of sea salt. Next add in your remaining coconut milk and incorporate completely. Because you will want to ensure your ice cream liquid is very cold before adding to your ice cream maker; you will ideally want to refrigerate all day or over night OR place in your freezer for 30-45 minutes.
Once you are ready to add the mixture to your ice cream maker; give it a good stir or whisk in case any of the coconut milk has solidified to the sides of your bowl. Slowly pour your mixture into your ice cream maker and allow to set for 15-20 minutes. Once the ice cream does not appear to be firming or freezing additionally your ice cream is ready! To ensure an even more firm and ice cream like consistency; we spooned our ice cream into a freezer safe container and froze for an additional 45 minute to an hour.
Quick Hot Fudge Topping
GATHER
2-3 tbsp tahini or creamy almond butter
2 tbsp coconut oil
1.5 tbsp raw cacao powder
1 tsp vanilla extract
1-2 tbsp maple syrup
pinch of sea salt
MAKE
Heat your coconut oil until melted. Stir in your maple syrup, vanilla, sea salt into the heated coconut oil. Next stir in your raw cacao powder and tahini or almond butter. Heat additionally if desired before drizzling onto of your ice cream.