Mini Grain Free Dark Chocolate Tarts

Delightful (and easy!) mini chocolate tarts that just happen to be grain free, egg free, dairy free and nut free! The chocolate filling requires no cooking. The crust is made with tigernut flour, a neat ancient ingredient high in resistant starch (and yummy too). --- The Nourishing Gourmet Delightful (and easy!) mini chocolate tarts that just happen to be grain free, egg free, dairy free and nut free! The chocolate filling requires no cooking. The crust is made with tigernut flour, a neat ancient ingredient high in resistant starch (and yummy too). --- The Nourishing Gourmet

Recipe Sponsored by: Organic Gemini

This chocolate tart has a cookie-like crust with a rich coconut oil based chocolate filling, and is served with fresh berries. It’s oh so delicious! Plus, this vegan and paleo friendly tart is dairy free, gluten free, grain free, egg free, and nut free!

This is the type of dessert I feel great about sharing with my family and friends. I also like that this recipe is very simple to throw together. It’s made with all natural and healthy ingredients, and it’s deeply satisfying. Plus, it’s made with a special and ancient ingredient – tigernut flour!

Intriguing history of tigernuts

As longtime readers know, I’m a fan of traditional foods. So I was curious when I heard about tigernuts from some of my friends. (They are also called earth almonds and yellow nutsedges.) Tigernuts aren’t actually nuts, but a tuber. And here’s the interesting thing – they are thought to have been a mainstay in many ancient diets. They are native to much of the Western hemisphere and found in many other regions as well. Traces of tigernuts have been found on prehistoric tools, and are believed to have been an important source of food for a wide variety of ancient people groups. (1) This includes ancient Egypt, where they were used in a wide range of recipes and even buried in tombs. For example, a recipe for a sort of tiger nut sweet “ball” was found on an ancient piece of pottery in Egypt, where tigernuts were combined with dates, honey and spices. (2) Sounds lovely to me!

This widely spread plant is now often regarded as just a hardy weed – showing how often we disregard the natural bounty of the earth in favor of hard to grow crops. But these tigernuts deserve a comeback because not only do they grow really well all over the world, but they are delicious!

Tigernuts - an ancient tuber full of nutrition and resistant starch!

Nutritional value of tigernuts

Tigernuts are a good source fiber, carbohydrates, and minerals such as potassium and phosophorus, and vitamins such as E and C. Even more interesting to me is that tigernuts are very high in resistant starch. There has been a lot of attention on resistant starch in the last couple of years because of the possible health benefits. This article over at Chris Kresser is a helpful introduction to the topic and the research suggesting wide positive ramifications for diets high in resistant starch. All to say, my ears perked up when I learned about tigernuts being a good source of resistant starch.

How to enjoy tigernuts

While tigernuts can be enjoyed fresh, the easiest option is to get them dried (they make a great snack!). You can also rehydrate them so that they are softer OR you can use tigernut flour. Tigernut flour is surprisingly versatile, as shown in the tigernut tart crust. We also made tigernut cookies recently that were delicious!

We used tigernut flour from the sponsor of this post Organic Gemini. They also produce amazing tigernut horchata (I like the coffee and strawberry flavors the best) and tigernut oil which is a very cool ancient oil that also deserves to be brought back.

And I think this recipe shows that you don’t have to be a caveman to enjoy this lovely ancient tuber.

Notes on recipe:

Delightful (and easy!) mini chocolate tarts that just happen to be grain free, egg free, dairy free and nut free! The chocolate filling requires no cooking. The crust is made with tigernut flour,  a neat ancient ingredient high in resistant starch (and yummy too).  --- The Nourishing Gourmet

Mini Grain Free Chocolate Tarts

Crust:

  • ½ cup tigernut flour
  • ½ cup tapioca starch (sometimes called tapioca flour)
  • ¼ teaspoon salt
  • 3 tablespoons of unrefined sugar (I used coconut sugar)

Filling:

  • ½ cup of coconut oil, gently melted over low heat
  • ½ cup of pure maple syrup
  • ½ cup cocoa powder (fair trade and organic recommended)
  • 1 teaspoon vanilla extract
  • 1 pint of berries for serving

1. Preheat the oven to 350F. Mix the flour, tapioca starch, salt, and sugar together in a small bowl. Pour over the melted coconut oil, and mix together with a fork. Add small amounts of water to the mixture just until the dough is wet enough that it sticks together when you squeeze a ball of it in your palm (1 to 3 tablespoons.)

2. Divide into 6 even balls. Line a muffin pan with muffin tin liners. Press each ball evenly into the bottom of the muffin tin liner. This will be your crust. Put in the oven and cook for 10-12 minutes, or until the crust is cooked through.

3. Remove from oven and cool.

4. Whisk the filling ingredients together well (if the maple syrup causes the coconut oil to re-harden, simply reheat over low heat in a small pan until liquefied). Pour the filling evenly over the crusts.

5. Refrigerate for at least an hour, or until the filling is completely firm.

6. Serve with fresh berries of choice. I prefer to serve these with the muffin tin liners removed. Don’t leave out at room temperature, as the filling could start to soften too much in a warm room.

Mini Grain Free Dark Chocolate Tarts
 
Author:
Serves: 6
 
Ingredients
  • Crust:
  • ½ cup tigernut flour
  • ½ cup tapioca starch (sometimes called tapioca flour)
  • ¼ teaspoon salt
  • 3 tablespoons of unrefined sugar (I used coconut sugar)
  • Filling:
  • ½ cup of coconut oil, gently melted over low heat
  • ½ cup of pure maple syrup
  • ½ cup cocoa powder (fair trade and organic recommended)
  • 1 teaspoon vanilla extract
  • 1 pint of berries for serving
Instructions
  1. Preheat the oven to 350F. Mix the flour, tapioca starch, salt, and sugar together in a small bowl. Pour over the melted coconut oil, and mix together with a fork. Add small amounts of water to the mixture just until the dough is wet enough that it sticks together when you squeeze a ball of it in your palm (1 to 3 tablespoons.)
  2. Divide into 6 even balls. Line a muffin pan with muffin liners (6). Press each ball evenly into the bottom of the muffin tin liner. This will be your crust. Put in the oven and cook for 10-12 minutes, or until the crust is cooked through.
  3. Remove from oven and cool.
  4. Whisk the filling ingredients together well (if the maple syrup causes the coconut oil to re-harden, simply reheat over low heat in a small pan until liquefied). Pour the filling evenly over the crusts.
  5. Refrigerate for at least an hour, or until the filling is completely firm.
  6. Serve with fresh berries of choice. I prefer to serve these with the muffin tin liners removed. Don’t leave out at room temperature, as the filling could start to soften to much in a warm room.

 

 

This post was a sponsored post. All opinions were mine, and some links may be affiliate links. As part of sponsorship I may have received free products to try out. Thanks for supporting my blog!

Dairy Free Pineapple Whip

This frozen whip allows pineapple to shine, and is perfect for a hot summer day. Frozen pineapple is blended with just enough coconut milk (and banana) to make a lovely sorbet-like snack or dessert. Using only 2 or 3 ingredients (depending on how you choose to make it), it’s also very simple to make. It reminds me a little of the famous Dole Whip at Disneyland! Homemade Dole Whip? I don’t mind if I do.This frozen whip allows pineapple to shine, and is perfect for a hot summer day. Frozen pineapple is blended with just enough coconut milk (and banana) to make a lovely sorbet-like snack or dessert. Using only 2 or 3 ingredients (depending on how you choose to make it), it’s also very simple to make. It reminds me a little of the famous Dole Whip at Disneyland! Homemade Dole Whip? I don’t mind if I do.

Now that the hot weather has been sticking around consistently, I find my desire to cook in a hot kitchen lowering with every passing day. This simple little snack was made up the other day when we had reached our limit with the heat. I sautéed up a quick one-pan meal, and then blended this together for our dessert. We piled in front of a good movie (with a window AC pointed at us), and enjoyed a relaxing simple meal.

It was lovely.

Notes on ingredients:

  • I made it two ways to experiment. The first batch had banana, which lent a sweet creamy flavor and texture to the whip. The only downside was that the banana flavor competed a bit with the pineapple. For my second batch, I blended frozen pineapple JUST with the coconut cream, and it was really lovely too! The pineapple flavor really shined, although it wasn’t quite as sweet as the one with banana. Next time, we are thinking of using only half the coconut cream, and using pineapple juice for the rest of the liquid. Yum! I think that using some pineapple juice in the mix will allow the pineapple flavor to really come through even more
  • It goes without saying that the better tasting your ingredients are, the better this sorbet will be. Use a really sweet pineapple for best results. I got my frozen pineapple at Trader Jos, which are delicious. However, you can also make your own by freezing pineapple chunks!
  • This is the coconut cream that I used (I like it because it’s rich and creamy with no BPA or gums.)

Notes on equipment needed:

You will need either a high powered blender or a food processor. I used the food processor this time.

Other Easy Treats for a Hot Day:

Dairy-Free Pineapple Whip

Serves 2

  • 2 cups of frozen pineapple chunks
  • 1/2 cup of full fat coconut milk or cream (plus more as needed)
  • 1 small banana, or half of a large one, optional (it’s even better if you use frozen banana chunks!)

1. *See notes above about ingredients* Place all of the ingredients into a high powered blender of food processor, and begin to blend. When working with frozen ingredients, it’s important to use high speed so that the equipment can handle the harder ingredients. Add more liquid, and scrape down the sides, as needed, until the mixture is completely smooth.

2. Serve right away, and enjoy!

Dairy Free Pineapple Whip
 
Author:
Serves: 2
 
Ingredients
  • 2 cups of frozen pineapple chunks
  • ½ cup of coconut milk or cream (plus more as needed)
  • 1 small banana, or half of a large one, optional (it’s even better if you use frozen banana chunks!)
Instructions
  1. *See notes above about ingredients* Place all of the ingredients into a high powered blender of food processor, and begin to blend. When working with frozen ingredients, it’s important to use high speed so that the equipment can handle the harder ingredients. Add more liquid, and scrape down the sides, as needed, until the mixture is completely smooth.
  2. Serve right away, and enjoy!

 

Lampone: Authentic Raspberry Sorbet

Lampone ,an authentic Raspberry Sorbet is just perfect for a hot summer day. Every bite is vibrant with flavor, AND it's egg and dairy-free. This is lovely for serving to guests too. --- The Nourishing GourmetThis sweet sorbet has a rich and creamy texture despite having no dairy, or alternative “milk”. Like a good sorbet should be, the flavor of raspberries is front and center in each vibrant bite. I was impressed that it was scoop-able straight from the freezer!

This is the perfect dessert to share with guests. Serve in small portions as it is so sweet and flavorful a little bit goes a long way. And it is perfect for those who need a dairy-free and/or egg-free frozen dessert!

This recipe is shared from the book, The Art of Making Gelato. By Morgan Morano. Morgan is the owner of a very popular gelato shop, Morano Gelato. I loved reading about how she learned how to make authentic gelato in Italy, and then brought that passion back here to the states to share.

While I would normally decline when a publishing company approaches me to share a recipe from a new cookbook when that cookbook doesn’t adhere to the dietary principles we generally follow, this book caught my eye. While I actually truthfully greatly enjoy our sorbet “hacks” that we make out of frozen fruit, the cook inside of me that loves learning how to do things the “real” way spoke to me.

And to tell you the truth, I wanted to make a delicious dessert for my husband to enjoy. Sorbet was one of his special treats growing up, and he has very fond memories of getting a scoop of sorbet at a favorite restaurant in town. My husband has been amazing taking care of not only me, but also our children and newborn while I healed from giving birth, and I wanted to pick a recipe that would speak just a little bit of my thanks for his many, many sacrifices as of late.

So I had him look through the book and pick out a recipe. Raspberry was a favorite flavor of his, so that’s what he picked.

After months of only doing mostly practical recipes at home, it was really fun to learn a new technique in home cooking! To make this sorbet, first you make a simple sorbet syrup with an important addition – tapioca starch. This is the secret to making the right texture in your sorbet, and it made a huge difference! I was pretty thrilled to be able to share the results with first my husband, and then to some guests too. It was definitely a successful, and authentic sorbet experience. Morgon mentions that often her customers are convinced that her sorbets are dairy based because the texture is goo

But be forewarned, this is a very sweet recipe! We have gotten used to less sweet desserts, so much so, that our guests often find our desserts not sweet enough. So I try to keep in mind recipes that are on the sweeter side to share, like this one. And when you share in small scoops, in the gelato tradition, your sugar consumption isn’t too bad after all.

(Some links below may be affiliate. Thanks for supporting this blog!)

Notes on Equipment:

  • Morgon recommends getting an ice cream maker from either Cuisinart or Lello. This made me happy because I DO own a Cuisinart ice cream maker. You can see their basic Cuisinart Ice Cream Maker , and the much more expensive Lello Ice Cream Maker here .
  • You can see Morgan’s book The Art of Gelato Making  on Amazon as well.
  • I rarely use my kitchen scale, but I did in this recipe! Any basic one will be just fine.

Notes on Ingredients:

  • Morgon points out that corn syrup is not the same thing as high fructose corn syrup, and that desserts should just be an occasional treat anyway, so she recommended that you don’t replace the corn syrup for anything else in the syrup. But I couldn’t help myself (especially since I don’t even keep corn syrup in my pantry), so I did replace it with honey. There was a faint floral hint of the mild honey I used, but it wasn’t bad at all. In fact, the sorbet was quite good. 😉 If you were going to do corn syrup, I’d recommend organic if you wanted to avoid GMOs.
  • I also used organic evaporated cane sugar for my white sugar. It worked great!

Other Dairy Free Ice Cream Recipes:

Lampone, an authentic Raspberry Sorbet is just perfect for a hot summer day. Every bite is vibrant with flavor, AND it's egg and dairy-free. This is lovely for serving to guests too. --- The Nourishing Gourmet

Lampone (Raspberry Sorbet)

Recipes shared with permission from Race Point Publishing, 2015

“Lampone has quickly become one of my favorite sorbet flavors—I love the flecks of seeds in each bite. And each summer at Morano Gelato, I was spoiled with deliveries of freshly picked raspberries from a local farm. Their perfume alone made the sorbet amazing, but the sorbet syrup gave the raspberries the sweetness they needed to send the flavor soaring to new heights. Any raspberries will work with this recipe, even golden or black. Just make sure the raspberries are in season and full of flavor to achieve the best results possible.”

Ingredients

  • 15.5 ounces / 440 grams raspberries, whole (about 2.5 pints / 1.2 liters)
  • 1.75 ounces / 50 grams cold water
  • 14.62 ounces / 415 grams sorbet syrup (see page 162 in book, see below), cooled and whisked prior to measuring

Yield: About 1 quart / 950 milliliters

Prepare

1. Place the raspberries, water, and sorbet syrup in a bowl.

2. Blend well with an immersion blender, making sure to incorporate all the raspberry pieces into the liquid.

Freeze

3. Pour the mixture into the bowl of the gelato machine and churn the sorbet according to the manufacturer’s directions. The sorbet will expand and should spin until thick but still soft enough to scoop into a storage container, about 30 to 55 minutes.

4. Using a rubber spatula, scoop the sorbet into a storage container.

5. Press a piece of plastic wrap or parchment paper directly on the surface of the sorbet, seal the container with an airtight lid, and put it in the freezer.

6. Freeze at least 4 to 6 hours. When ready, the sorbet should be firm enough to scoop but soft in texture.

Serve

7. Enjoy the fresh sorbet as soon as possible. If using the next day or after, allow at least 10 to 20 minutes for the sorbet to soften outside of the freezer before eating.

Sorbet Syrup

“Although there are many ways to make a sorbet, I prefer preparing a sorbet syrup to use as the base for each sorbet recipe. The syrup helps sweeten my sorbets while giving them a fuller body and creamier texture. Even though sorbets are water based, and fruits contain even more water, discovering ways to make sorbets less icy has been a pursuit of mine for years at Morano Gelato. After much experimenting, I’ve developed recipes for fruit sorbets that customers often think are dairy based because of their creamy texture. This is due in part to the strong sorbet syrup.

You’ll see that I’ve included tapioca starch in this recipe. Even though it’s a small amount, it helps reduce crystallization. However, if you prefer to have no starch in the syrup, you can leave it out. This recipe makes enough syrup for a little over two batches of sorbet.” 

Ingredients:

  • 17.65 ounces/500 grams granulated sugar [I used organic cane sugar]
  • .55 ounce/15 grams tapioca starch
  • 17.65 ounces/500 grams water
  • 4.05 ounces/115 grams light corn syrup [I cheated and used honey]

Prepare

1. Mix the sugar and tapioca starch in a bowl.

2. Add the water and corn syrup and whisk well to incorporate the dry ingredients into the liquid.

Cook

3. Pour the mixture into a 2.5 quart/1.42 liter saucepan, using a spatula to scrape the sides of the bowl, Place the saucepan on medium-high heat and cook, whisking continuously to prevent any burning or clumping. Whisk slowly in the beginning and increase speed as the mixture gets warmer and begins to steam. Cook the syrup for 12-15 minutes or until just before boiling. You should see a difference in the syrup once the sugar has dissolved. It should be thicker and more viscous. Once finished, remove immediately from the heat.

Cool

4. Pour the syrup into a clean glass or stainless-steel bowl. Allow it to sit 30-45 minutes, until no longer hot. Then cover the bowl with plastic wrap and place it in the refrigerator to cool completely before using, at least 4 hours.

5. Transfer the syrup to a storage container with a tight-fitting lid and place it in the refrigerator until ready for use. The syrup can be kept in the refrigerator for up to 4 days, Whisk well prior to using.

Lampone: Authentic Raspberry Sorbet
 
Serves: 1 quart
 
Ingredients
  • 15.5 ounces / 440 grams raspberries, whole (about 2.5 pints / 1.2 liters)
  • 1.75 ounces / 50 grams cold water
  • 14.62 ounces / 415 grams sorbet syrup (see page 162 in book, see below), cooled and whisked prior to measuring.
Instructions
  1. Place the raspberries, water, and sorbet syrup in a bowl.
  2. Blend well with an immersion blender, making sure to incorporate all the raspberry pieces into the liquid.
  3. Freeze: Pour the mixture into the bowl of the gelato machine and churn the sorbet according to the manufacturer’s directions. The sorbet will expand and should spin until thick but still soft enough to scoop into a storage container, about 30 to 55 minutes.
  4. Using a rubber spatula, scoop the sorbet into a storage container.
  5. Press a piece of plastic wrap or parchment paper directly on the surface of the sorbet, seal the container with an airtight lid, and put it in the freezer.
  6. Freeze at least 4 to 6 hours. When ready, the sorbet should be firm enough to scoop but soft in texture.
  7. Serve: Enjoy the fresh sorbet as soon as possible. If using the next day or after, allow at least 10 to 20 minutes for the sorbet to soften outside of the freezer before eating.

Sorbet Syrup
 
 
Ingredients
  • 17.65 ounces/500 grams granulated sugar [I used organic cane sugar]
  • .55 ounce/15 grams tapioca starch
  • 17.65 ounces/500 grams water
  • 4.05 ounces/115 grams light corn syrup [I cheated and used honey]
Instructions
  1. Mix the sugar and tapioca starch in a bowl.
  2. Add the water and corn syrup and whisk well to incorporate the dry ingredients into the liquid.
  3. Cook: Pour the mixture into a 2.5 quart/1.42 liter saucepan, using a spatula to scrape the sides of the bowl, Place the saucepan on medium-high heat and cook, whisking continuously to prevent any burning or clumping. Whisk slowly in the beginning and increase speed as the mixture gets warmer and begins to steam. Cook the syrup for 12-15 minutes or until just before boiling. You should see a difference in the syrup once the sugar has dissolved. It should be thicker and more viscous. Once finished, remove immediately from the heat.
  4. Cool: Pour the syrup into a clean glass or stainless-steel bowl. Allow it to sit 30-45 minutes, until no longer hot. Then cover the bowl with plastic wrap and place it in the refrigerator to cool completely before using, at least 4 hours.
  5. Transfer the syrup to a storage container with a tight-fitting lid and place it in the refrigerator until ready for use. The syrup can be kept in the refrigerator for up to 4 days, Whisk well prior to using.

Affiliate Disclaimer: I received a free ebook version of this book for review purposes, and any items bought through my affiliates give me a small cut. Thanks for supporting my blog!

Creamy Strawberry Ice Cream (Dairy-Free)

This Creamy Strawberry Ice Cream is so delicious no one will ever miss the dairy. It's made with coconut milk for it's richness, and sweetened with pure maple syrup or honey. The maple syrup version is so good! -- The Nourishing Gourmet

This beautiful pink tinted ice cream is bursting with strawberry flavor and has a lovely balance of creaminess and sweetness without either being over-powering. It’s made with coconut milk (or coconut cream) and is dairy-free, egg-free and paleo-friendly, but really, it’s so delicious anybody would enjoy it with, or without dietary restrictions.

You can use either honey or pure maple syrup to sweeten it with, but I choose the maple syrup, and it was perfect.

It speaks spring and early summer to me. But since I tested it with frozen strawberries, year round will work for me too. 😉

This recipe comes to you with permission from The Urban Poser, from her AMAZING book, The Paleo Patisserie.

This. Book. Rocks.

Because I can’t have eggs, I can’t enjoy many of the recipes in the book (so take note those of you who also sadly can’t have eggs). But for those of you can, and who are looking for amazing gourmet desserts worthy of Paris, your table, and your tummy, this book just might be what you are looking for. You can get it from my partner Amazon, My Paleo Patisserie: An Artisan Approach to Grain Free Baking and many local stores as well.

Here are a few of the photos from her book. Try not to drool.

Neopolatin Cake: A delicious grain free combination of chocolate and vanilla cakes layered with raspberry buttercream.

Neopolatin Cake: A delicious grain free combination of chocolate and vanilla cakes layered with raspberry buttercream.

Double Chocolate Grain and Gluten Free Blackberry Cream Puffs . These are even dairy free!

Double Chocolate Grain and Gluten Free Blackberry Cream Puffs. These are even dairy free!

Grain Free Citron Tart - This classic French Tart is found in patisseries and cafes year-round!

Grain Free Citron Tart – This classic French Tart is found in patisseries and cafes year-round. An elegant dessert made with a shortbread crust, and lemon curd.

Because a grain-free diet is all about beautiful food! 

What Jenni is able to do is to show you the beauty in gluten and grain-free baking. The book is really a celebration of that beauty and I love that spirit. I don’t think anyone will regret buying this book!

A few notes on the below recipe:

  • I like to use a guar gum and preservative-free coconut cream.
  • I tested this with frozen strawberries that I defrosted just slightly and then threw in the food processor with the maple syrup and lemon juice (and then added the coconut milk, and the melted gelatin). It was still quite cold, so I was able to put it in the ice cream maker right away.
  • If you, like me, don’t own a microwave, simply sprinkle the gelatin over the water in a small saucepan. After it’s set for a couple of minutes at room temperature, heat on the stove over medium-low heat until just dissolved.
  • This is the gelatin I used.
  • This is an ice cream maker I recommend. I’m also tempted by these neat ice cream storage containers .

Other Coconut Milk Ice Cream recipes:

Dairy Free Ice Cream from The Paleo Patisserie

Dairy Free Ice Cream from The Paleo Patisserie

Strawberry Ice Cream

Special Equipment: Ice cream maker, Yield: 1 quart

Ingredients:
1 pound (455 g) fresh strawberries
2/3 cup (160ml) maple syrup or honey
1 teaspoon lemon juice
pinch of salt
1 1/2 teaspoons powdered gelatin
3 tablespoons water
2 cups (475 ml) full fat coconut milk

Directions:
1. Wash, hull, and cut the strawberries in half. Place them in a large bowl and coarsely mash them together with the maple syrup, lemon juice, and salt. Let sit for about 10 minutes, stirring occasionally.

2. Sprinkle the gelatin over the water in a small microwaveable bowl and leave to bloom for at least 5 minutes.

3. Pour the macerated strawberry mixture and the coconut milk into a blender and purée till smooth.

4. Gradually heat the gelatin mixture in the microwave in short bursts till the gelatin has melted. Do not let it boil. Stir the melted gelatin into the strawberry mixture until well combined. Chill till very cold.

5. Freeze in an ice cream maker according to the manufacturer’s instructions. Enjoy right away as a soft serve, or transfer to a freezer-safe container and freeze for a few hours or till scoopable.

6. The ice cream will keep for about 1 week when stored in an airtight container. Once stored in the freezer, for the best consistency, let it sit out at room temperature till easily scoopable.

Creamy Strawberry Ice Cream (Dairy-Free)
 
Serves: 1 quart
 
Ingredients
  • 1 pound (455 g) fresh strawberries
  • ⅔ cup (160ml) maple syrup or honey
  • 1 teaspoon lemon juice
  • pinch of salt
  • 1½ teaspoons powdered gelatin
  • 3 tablespoons water
  • 2 cups (475 ml) full fat coconut milk
Instructions
  1. Directions:
  2. Wash, hull, and cut the strawberries in half. Place them in a large bowl and coarsely mash them together with the maple syrup, lemon juice, and salt. Let sit for about 10 minutes, stirring occasionally.
  3. Sprinkle the gelatin over the water in a small microwaveable bowl and leave to bloom for at least 5 minutes.
  4. Pour the macerated strawberry mixture and the coconut milk into a blender and purée till smooth.
  5. Gradually heat the gelatin mixture in the microwave in short bursts till the gelatin has melted. Do not let it boil. Stir the melted gelatin into the strawberry mixture until well combined. Chill till very cold.
  6. Freeze in an ice cream maker according to the manufacturer's instructions. Enjoy right away as a soft serve, or transfer to a freezer-safe container and freeze for a few hours or till scoopable.
  7. The ice cream will keep for about 1 week when stored in an airtight container. Once stored in the freezer, for the best consistency, let it sit out at room temperature till easily scoopable.

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