Easy Strawberry Coconut Ice Cream.

What, no Daring Cooks this month? Nope, I put it off too long and with the heat I'm just not wanting to put effort into cooking. It happens... far too often. I'm lazy, indecisive, and procrastinate all the time.

I bought an ice cream maker at the beginning of summer and only just used it the first time last night. I couldn't decide what flavor to make... all the yummy-sounding ones involved too much effort. Or I was missing ingredients and too lazy/broke to go to the store for them.

Yesterday I decided I wanted ice cream. But I was almost out of milk - had to save it for my son's morning sippy. And I had no cream. And only two eggs. Which pretty much meant nothing I could make ice cream with. So I improvised. Tastily.

One thing to note: I don't recommend trying this in a 1 1/2 quart ice cream maker. It worked but was just a little bit too much. Also, it froze much much faster than I expected, about 5-7 minutes, but I had chilled it in a bowl in the freezer and it was already semi frozen around the edges.

Strawberry Coconut Ice Cream

2 cans coconut milk (not light. and not coconut cream. I've heard the stuff in the carton works but I don't have that on hand.)
1 lb strawberries*
1/2c sugar (or more to taste. Remember that as the ice cream freezes it'll taste less sweet so you might want a little more than usual.)

Combine coconut milk, sugar and half the strawberries in a blender and puree until smooth. Adjust sweetness. Pour into bowl and chill until cold, or freeze for an hour or so. Then pour into ice cream maker following manufacturer's directions.

Chop the remaining strawberries into small chunks and add just before the ice cream maker is done.

Makes about 2 quarts.

* I used slightly less strawberries, only because my son loves them and kept begging for them.


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