Strawberry Ice Cream with Toasted Coconut Granola
It's that time of year. The weather's warmer and we're thinking summertime and cool treat. Get ready to be cooled down by this refreshing delight topped using Suncore Foods® Toasted Coconut Chips! Creamy, crunchy, and scrumptious, this Strawberry Ice Cream with Toasted Coconut Granola will be the talk of the summer. A simple treat to make that will 100% boost your summer fun!
Recipe and photo by the wonderful Yukiko. Check out her Instagram @foodie.yuki for more beautiful recipes!
For the ice cream:
500g frozen strawberries
100g canned coconut cream, chilled overnight
240 ml full fat coconut milk
2 tbsp unrefined sugar or sweetener of choice
For the coconut granola:
1/2 cup Suncore Foods® Toasted Coconut Chips
150g (1 1/2 cups) rolled oats or Suncore Foods® Snow Quinoa Flakes (GF if needed)
1 tsp cinnamon
1 pinch Suncore Foods® Rose Salt
45g (1/3 cup) roughly chopped cashews
20g (1/4 cup) sliced almonds
2 tbsp coconut oil, melted
3 tbsp maple syrup
1/2 tsp vanilla bean paste
2 tbsp almond butter
1. To make the granola — Preheat oven to 160C / 325 F degrees and line a baking sheet with parchment paper. In a medium mixing bowl, add the oats, cinnamon, and salt. Stir to combine. In another bowl, combine coconut oil, maple syrup and vanilla and stir to combine. Add the almond butter and mix until incorporated. Pour the wet mixture over the oats and stir to combine. It’s okay if there are some clumps here and there! Spread the granola out onto the lined baking sheet. Bake for 12 minutes. Toss the granola on the pan, so the outer chunks don’t get burnt. Bake for 10 more minutes, or until golden brown and crunchy. Allow the granola to cool completely. Toss in the toasted coconut chips and store in air-tight container.
2. For the ice cream — Scrape out only the thick part of the canned coconut cream. (Reserve the water for other uses). Place all the ingredients into a high speed blender and blend until completely smooth. You can immediately enjoy the ice cream, or transfer the mixture to a loaf pan and freeze for 1 hour for firmer texture or churn into an ice cream maker until you have the desired texture. Enjoy!