This strawberry ice cream is just as good as the one you had growing up, but carries more nutrition in its back pocket then most five star meals. Its fresh farm-to-table real strawberry flavor will take you back to the tire swing in your nana’s backyard, delightfully lapping up a cone full of this homemade magic. Ice cream loves its natural match, as pictured here canoodling with our signature Chocolate Cake and wrapped in our Coconut Whipped Cream.
Raise the vibration of this libation with Rose Water, which opens your heart and brightens your spirit. Did you know that Strawberries are part of the Rose family? It makes them a perfect pairing.
1½ cups (130g) Frozen Strawberries
1/3 tray (130g) Coconut Ice Cubes
¼ cup (60ml) Coconut Milk
1 TB Xylitol Powder
¼ tsp Vanilla Stevia
Fresh Strawberries (optional garnish)
Chocolate Covered Hemp Seeds (optional garnish)
Jing It Up (options)
1 TB MCT Oil
1 tsp Pearl Powder
½ tsp Rose Water
½ TB Arnox Advantage
½ TB Miracle Reds
2 TB Collagen Powder, Whey Protein or Vanilla Vegan Protein
Sling It Up
Place half of your frozen strawberries (¾ cup, 65g) in a medium-sized metal bowl and let them sit at room temperature for 10 minutes. Next, set your frozen Coconut Ice Cubes and the second half of your frozen strawberries on the counter. Let them sit for 10 minutes to slightly soften, allowing the strawberries in your metal bowl to continue softening.
Next, mash the strawberries in the metal bowl with a large fork. Pour your coconut milk into your blender and add all of your ingredients, except for the mashed strawberries in the bowl, into your blender. Pound with your tamper, until thick and smooth.
Spoon your JingLato out of the blender and pour into the bowl. Mix well with the mashed strawberries.
Garnish with additional fresh strawberries and chocolate covered hemp seeds.