Strawberry Lemonade Ice Cream
- 2 cups frozen strawberries
- 2 Meyer lemons, juiced and zested (about 1/4 cup fresh juice)
- 1/3 cup local honey
- 1 teaspoon pure vanilla extract
- 2 cups full fat coconut milk
Strawberry Lemonade Ice Cream
Featured in the Honolulu Star-Advertiser on July 1, 2015.
Ingredients:
Directions:
- Add all ingredients to a blender.
- Blend on medium setting until smooth and combined.
- Pour strawberry mixture into ice cream maker and process according to manufacturer's instructions.
- Ice cream will start to have a "soft serve" texture (about 15-20 minutes).
- For firmer texture, transfer ice cream to a large airtight container and freeze.
Makes 8 servings.
Approximate Nutrient Analysis per serving:
220 calories, 12 g fat, 11 g saturated fat, 0 mg cholesterol, 10 mg sodium, 30 g carbohydrate, 1 g fiber, 27 g sugar, 2 g protein
