A delicious and healthy Vegan Strawberry & Dark Chocolate Chunk Ice Cream.
Made with coconut milk and no refined sugars!
2 cups fresh strawberries, halved
1 can full fat coconut milk refrigerated overnight
¼ cup + 2 tablespoons Honey
1 oz unsweetened dark bakers chocolate
Refrigerate or freeze the coconut milk in the can overnight.
Once refrigerated or frozen, scoop the coconut fat layer out of the can and place in a blender
with the strawberries and honey.
Blend until a thick, smooth, consistency is achieved.
Pour the mixture into a loaf pan or Tupperware container.
Heat a small saucepan over low heat and add in bakers chocolate and
2 Tbs. of honey and melt chocolate.
Once melted pour chocolate into coconut strawberry mixture
and stir lightly by “cutting” with a knife.
Place the container in the freezer and freeze for 3 hours,
stirring once every hour to ensure even freezing.
Once desired consistency is reached, scoop into serving bowls.