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Coconut milk-based ice cream is infused with strawberry, orange, and ginger for a refreshingly creamy dish. Fresh mint sprigs adorn this paleo, gluten-free dessert for an elegant finish and cool, soothing flavor.
Recipe yields 8 servings
In a blender, combine the coconut cream, coconut milk, orange juice, dates, ginger and honey. Blend until smooth. Add the strawberries and ice and blend, scraping down the sides as needed.
Transfer the mixture to a freezer-safe container and freeze for at least 1 hour. Let thaw slightly before serving. Garnish with mint sprigs, if desired.