Strawberry Chocolate Chip Ice Cream

For the ice cream base

2 cans full fat coconut milk

4 T maple syrup

3/4 c sliced strawberries

Add ins

1 c diced strawberries

1/2 c chopped non-dairy chocolate chips (like Ghirardelli semi sweet)

 

If using an ice cream maker, place it in the freezer the night before.  Add all ice cream base ingredients to a blender and mix quickly – you don’t want to puree the berries.  Turn the ice cream maker on, and add the ice cream.  Allow the machine to make the ice cream (mine takes 15 to 20 min).  Once the ice cream has reached the desired consistency, turn the machine off and transfer the ice cream to a freezer storage container.  Stir in the remaining strawberries and chocolate chips.  Freeze for 1h or more.  If the ice cream is in the freezer for more than a couple of hours, remove it from the freezer for 5 to 10 minutes before you try to scoop it.  The lower fat and sugar content make it freeze harder.

If not using an ice cream maker, add all ice cream base ingredients to a blender and mix quickly – you don’t want to puree the berries.  Mix in the additional berries and chocolate chips and transfer to a freezer storage container.  Freeze for at least 3 hours and remove the ice cream from the freezer for 5 to 10 minutes before you try to scoop it.  The lower fat and sugar content make it freeze harder.

Notes:  The ice cream has a strong coconut flavor right out of the ice cream maker, however my family barely noticed the coconut flavor after the ice cream had been frozen.  Also, the strawberries and chocolate stirred in at the end make the ice cream quite chunky.  You may want to blend all the strawberries at the beginning and omit the chocolate chips for a more traditional ice cream.