Servings: 15 · Prep Time: 10 mins · Cooking Time: 120 mins
Total Time: 130 mins
Desserts | Snacks
You'll find that there are tons of Paleo and Primal ice cream recipes out there that consist of just fruit and coconut milk, however, my recipe includes the most Primal friendly ingredients and, by using a secret ingredient, I've managed to make it as creamy and light as possible. On top of that, I've decided to upgrade your classic strawberry ice cream with a little caramel flavour for a truly indulgent, yet perfectly healthy, sweet and mouth-watering treat. Please note: when removing your ice cream from the freezer, leave it to defrost until you get a creamy soft serve texture and then dig in. Eating it when it's still completely frozen will only give you an icy texture!
- Strawberries (2 punnets)
- Full-fat coconut milk (2x400g)
- Raw organic honey (1 tbsp)
- Coconut oil (1 tsp)
- Chia seeds (1/4 cup)
- Fresh strawberries (extra) (1/2 cup (for the chunks))
- Cinnamon (1 tsp)
Warm a pan with 1 teaspoon of coconut oil and add 2 punnets of strawberries. Drizzle a tablespoon of honey over the strawberries, add the cinnamon and brown the strawberries on medium heat for 5 minutes.
Once caramelised, remove and place the strawberries in a food processor. Add the coconut milk and chia seeds and blitz until smooth.
On the side, chop 1/2 cup of extra fresh strawberries into chunks and pop them into the food processor and mix by hand.
Once done, pour your ice cream mix into a bread loaf tin/tub and place in the freezer to set for 1 - 2 hours.
When ready, remove from the freezer and leave to defrost until you have a creamy soft serve texture.