Thursday, December 3, 2015

Instant Strawberry Ice Cream

Ingredients for 6 servings

¼ tsp liquid stevia extract, or to taste
½ tbsp lemon juice
1 lb unsweetened frozen strawberries
14 fl oz coconut milk


Put everything in your food processor and run it until strawberries are ground up. (Note: This may require prying a strawberry off the blade a few times.)

Keep in mind that if you have some left over, you can store it in a snap-top container in the freezer, but because of the lack of sugar, it will freeze rock-hard—so take it out of the freezer a good half hour before you want to eat it and let it soften a bit.

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