COCONUT MILK STRAWBERRY ICE CREAM

A lovely cooling and not too sweet dairy-free ice cream, perfect for serving on a summer’s day.

SERVES 6

Preparation time: 15 minutes | Cooling time: One hour

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• 2 tins full fat coconut milk

• 450g/16oz strawberries, hulled

• 100g/3½oz sugar

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1. In a blender combine all the ingredients, except for 4-5 fresh strawberries, and blend until smooth.

2. Place the mixture in your ice cream maker and process according to the manufacturer’s directions.

3. Chop the reserved strawberries into small pieces, and add them to the ice cream just before it’s fully churned.

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4. Serve immediately for a softer texture or place the ice cream in the freezer for 1-2 hours to harden.

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Steve Ott

Steve Ott is editor of Kitchen Garden magazine and started his career as a professional grower, producing everything from cut flowers to vegetables. He has been growing fruit and veg all his life and spends most of his spare time in his garden in the East Midlands. He loves to experiment with crops and varieties he has never grown before and when he isn’t gardening is to be found out in the countryside bird watching and walking his dog Ted.

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