Chunky Strawberry, Chocolate, Coconut Ice Cream
Servings: 4 servings
Preparation Time: 20–30 minutes
Ingredients:
- 3 cups whole milk and/or cream
- 3 egg* yolks – See Note below.
- 1 tablespoon arrowroot
- 1/2 cup raw honey or sugar (add more if you want it really sweet)
- 2 teaspoon vanilla
- 1/4 cup cocoa powder
- 1/4 cup coconut flakes
- 1/2 cup chopped pecans
- 3/4 cup chopped strawberries (fresh or frozen)
*Note – This recipe contains raw or undercooked eggs. Please make a substitution if you have concerns about consuming raw eggs.
Directions:
In a blender, mix milk, egg yolks, arrowroot, raw honey, vanilla, and cocoa till smooth. Pour into a container and let it chill in the fridge for a few hours or overnight. Pour into your ice cream machine maker and follow the instructions.
About 5–8 minutes before ice cream is done, pour in coconut flakes, pecans, and strawberries.
Scoop out ice cream and either store it in a plastic container in the freezer or enjoy it right away!
NOTE: If you DON’T have an ice cream machine maker, simply mix everything together, pour into a plastic container, and put in the freezer. When frozen, set it out and let it soften before putting it back into your blender.
It won’t be chunky unless you choose to sprinkle the coconut, pecans, and strawberries on like toppings, but the ice cream base will have the consistency of soft-served ice cream. So yummy!!
Recipe and photo submitted by Marillyn.
