This chocolate covered strawberry ice cream is paleo and vegan friendly. I used Enjoy Life Chocolate Chips for the chocolate shell. As soon as the melted chocolate chips hit the cold ice cream, they hardened up. This chocolate is vegan and allergen friendly, and tastes amazing. You can usually find it at your local Whole Foods.
This was my second time using the ice cream maker and I made way too much this time. Don’t overfill your ice cream maker – which I did. As soon as it starts getting too full, scoop out what you have and transfer to a freezable container, then add the rest of the strawberry smoothie mixture to the ice cream maker. Luckily, you only need to run the ice cream maker for 20 minutes, so it’s entirely possible to make your ice cream in batches.
- 1 cup of Enjoy Life Chocolate Chips
- 1 can regular coconut milk
- 1 can light coconut milk
- 2 cartoons of strawberries (16 oz each)
- 1 small can of coconut cream (5.4 oz)
- 4 tbsp of honey
- Blend coconut milk, strawberries, coconut cream. Strain out the strawberry seeds.
- Then blend in the honey. Use more or less depending on the sweetness of the strawberries.
- Refrigerate mixture for at least two hours.
- Take freezer bowl out of freezer, and assemble ice cream maker according to instructions.
- Pour mixture into freezer bowl and turn on ice cream maker for 20 minutes.
- When 20 minutes are finished scoop out ice cream and transfer to freezable container. Repeat until mixture is all turned into ice cream.
- Freeze mixture overnight, then when ready to eat, scoop ice cream into a bowl, and store it in the freezer so it doesn't melt, when making chocolate shell.
- On a double boiler, melt chocolate chips, then spoon that over ice cream and serve. Chocolate will harden when it hits the cold ice cream.
good effort