Local frozen strawberries flirting with cacao nibs in full fat coconut milk
We finally made it to strawberry season here in Seattle (or should I say, I finally made it to the farmer’s market?). Life has been very busy going to medical school full time with a toddler, and this summer I started working as a secondary clinician at the Bastyr Center for Natural Health. I have been wanting to write a post sharing my thoughts with you on eating organic, particularly before I posted another food recipe, but with strawberry season almost out the window, I had to share this with you.
I call it ice cream, but its not made in the ice cream maker (although I should try it in my new Cuisinart ice cream maker, but I’ve been too busy experimenting with chai ice cream). This concoction satisfies all my desires for ice cream with its smooth consistency, sweet flavor, and microcosmic crunch from the cacao nibs. Because it’s a blender treat, it does melt fast, but I tend to enjoy drinking what turns into a milkshake with a spoon. I can’t wait for you to try it!
Strawberry Cacao Ice Cream
Makes 1 serving
- a big handful of frozen strawberries
- about 1/2 to 1 tsp cacao nibs
- splash of vanilla
- full fat coconut milk
- stevia to taste
- Place frozen strawberries, cacao nibs, vanilla, and stevia in Vitamix (or blender).
- Add refridgerated full fat coconut milk until it covers a quarter of the strawberries. The less coconut milk you use, the more solid and red your ice cream will be.
- Blend until smooth (if you’re blending in a Vitamix, you may want to use your plunger).
- I rarely use exact measurements in frozen blender drinks and smoothies, and I think it’s best that way.
- Too make it firmer, you can use frozen coconut milk ice cubes instead of cold refridgerated coconut milk.
- The riper your berries, the redder your ice cream. I tried this with store bought non-local strawberries and the color came out as a very light pastel pink.