Strawberry Ice Cream (No-Churn)

Ingredients

• 2 cans full-fat coconut milk, refrigerated overnight
• 1.5 cups fresh strawberries, diced
• 1/2 cup allulose, divided
• 1 tsp vanilla extract
• pinch of salt

Method

1. 1

   Toss diced strawberries with 3 tablespoons of the allulose and let sit 15 minutes, then mash with a fork into a chunky puree.

2. 2

   Scoop the solid cream from the chilled coconut milk cans and whip with a mixer until stiff peaks form.

3. 3

   Fold the remaining allulose, vanilla, and salt into the whipped cream, then fold in the mashed strawberry puree — mashing the berries into a puree first, rather than folding them in whole, is what lets them ripple evenly through the ice cream; whole diced berries freeze into hard, icy chunks instead of blending in smoothly.

4. 4

   Pour into a loaf pan, press plastic wrap onto the surface, and freeze at least 6 hours (plus 6h freeze).

5. 5

   Let sit at room temperature 5-10 minutes before scooping.