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Dietitian Reviewed: Jane Schwartz, RDN, CLT
Photo Credit: Baldwin Publishing Staff Photographer
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.
Total Time
20 minutes
Servings
8
Calories
132
Ingredients
Recipe yields 8 servings
Directions
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Step 1
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.
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Step 2
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.