Strawberry Ginger Ice Cream
Prep time: 
Cook time: 
Total time: 
  • ¾ lb ripe strawberries, hulled
  • 1½ cups coconut milk
  • ¼ cup raw honey*
  • 1½ tsp ground ginger
  • Generous pinch salt
  1. Place your ice cream container into the freezer to cool.
  2. Put all the ingredients into a blender and blitz till smooth. Put into the fridge to chill, two hours or more.
  3. Next, pour into an ice cream maker and churn, following the instructions in your manual.
  4. Transfer the ice cream to your chilled container and put into the freezer to firm up.
  5. If you don’t have a machine, then put the mixture into a freeze proof container and freeze till nearly firm. Beat with a whisk until smooth again and return to the freezer. Repeat two or three times and then leave to freeze. Freezing in this manner results in larger ice crystals and a less creamy texture, but it will still be utterly delicious.
*See note about quantities in text above.
Recipe by Autoimmune Wellness at