Who says you can’t eat ice cream? Typically ice cream is filled with sugar and heavy cream, but here is a nutritious version that’s easy, quick and tasty! The original version of this ice cream appeared in The Blood Sugar Solution Cookbook by Mark Hyman, M.D.
6 ounces unsweetened coconut milk
2 tablespoons coconut oil
1 teaspoon pure vanilla extract
12 large frozen strawberries
1. Chill the freezer bowl of an ice cream maker in the freezer for at least 2 hours before making the ice cream.
2. Combine all of the ingredients in a blender. Blend on high speed until the strawberries are fully broken down and the mixture is creamy, about 1–2 minutes.
3. Transfer to the chilled ice cream bowl, and start the machine. When churned, place the ice cream in the freezer until firm, about 2–3 hours.