Strawberry Ice Cream
  • 1 pint Fresh Strawberries (thickly sliced)
  • ¼ - ⅓ C. Coconut Crystals
  • 2 T. Lemon Juice
  • 1½ C. Whole Milk
  • 2 T. Tapioca Starch
  • 4 T. Yogurt Cheese or Greek Yogurt
  • ⅛ t. Salt
  • 1½ C. Heavy Cream
  • ¾ C. Coconut Crystals
  • 2 T. Coconut Nectar
  1. Preheat oven to 375-degrees. Blend strawberries and sugar. Place on cookie sheet and roast for 7-10 minutes or soft.
  2. Once cooled, add strawberries and lemon juice to blender and blend until smooth. Chill for 1 hour.
  3. Mix 2 T. of milk with tapioca starch.
  4. In a medium sized bowl blend the yogurt cheese and salt together. Whisk in the milk and tapioca starch mixture. Blend until smooth.
  5. Add in the heavy cream, milk, coconut sugar, and coconut nectar. Whisk until smooth.
  6. Blend in ¾ C. of the strawberry mixture. When completely blended into milk mixture pour into frozen ice cream maker canister.
  7. Follow your ice cream maker's instructions and churn until rich and creamy.
  8. Remove ice cream from canister and press it down with plastic wrap. Cover and put into freezer for 1-2 hours in order for it to ripen.
  9. Top with remaining strawberry slurry.
Adapted from Jeni's Splendid Ice Creams at Home
Recipe by The Seasoned Homemaker at