Dairy Free Strawberry Ice Cream w/ Fudge Sauce
Servings 6
Calories 648kcal
Equipment
- Ice Cream Maker
Ingredients
- 2 cans coconut milk full fat, OR 1/2 & 1/2 OR cream. Part whole fat kefir or buttermilk is delicious too
- 2 1/2 cups strawberries fresh or frozen OR raspberries
- 1/2 cup honey OR maple syrup, OR sugar
- 2 teaspoons vanilla extract
- 2 teaspoons balsamic vinegar optional but awesome!
- 1 tablespoon gelatin softened in 1/4 cup warm water OR xantham gum, optional. Just for easier scooping after frozen.
Fudge Sauce:
- 10 oz chocolate chips
- 2 tablespoons ghee OR coconut oil, or butter
- 3 tablespoons non dairy milk I used coconut milk
- 1/8 teaspoon sea salt
Instructions
- Puree all ingredients in a high powered blender. Taste to make sure sweetness is to your liking, and add more if deemed necessary.
- Place creamy mixture in to the bowl of you ice cream maker and follow your manufacturers instructions.
Fudge Sauce:
- While your ice cream freezes, work on your chocolate sauce!
- In a small saucepan, melt the chocolate sauce ingredients gently over medium low heat.
- Once it is all melted and smooth, set aside to wait for your ice cream!
Nutrition
Calories: 648kcal | Carbohydrates: 64g | Protein: 6g | Fat: 43g | Saturated Fat: 34g | Cholesterol: 20mg | Sodium: 102mg | Potassium: 387mg | Fiber: 3g | Sugar: 56g | Vitamin A: 106IU | Vitamin C: 37mg | Calcium: 92mg | Iron: 5mg