Ingredients
- 3-4 ripe peaches (frozen)
- 3/4 cup coconut cream
- 3/4 cup coconut creamer (or plant milk of your choice)
- 5 large medjool dates (skinless and pitted)
- 1/2 cup fresh strawberries
- 1/2 cup frozen strawberries
- 1/4 cup freeze dried strawberries
- 2 large medjool dates – to sweeten the strawberry sauce
Directions
- To Prepare The Ice Cream Base
Combine the coconut cream (without coconut water), the creamer (or milk) and dates and blend until smooth. Add vanilla and salt according to taste (optional).
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Then add the frozen peaches, blend until smooth and creamy.
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Transfer to the ice cream maker and churn until it thickens and is about the consistency of soft-serve ice cream.
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Prepare The Strawberry Sauce
Blend the strawberries (frozen, fresh and freeze dried) plus dates in a blender until smooth. The freeze dried strawberries have a concentrated flavor and fresh strawberries will remove the necessity to add any liquid. Chill.
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Transfer half of the ice cream base into a freezer-safe container. Dollop half of the strawberry sauce on top and swirl it through the ice cream. Repeat with the remaining ice cream and sauce.
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Freeze for 3-4 hours until it hardens enough to create scoops. Or overnight for hard-packed ice cream.
Recipe from: https://healthytasteoflife.com/6-whole30-ice-cream-desserts-dairy-free-paleo/
Total time: 3 1/2 hrs. (includes freezing time)
