Refrigerate the coconut milk cans for about 1 hour to allow the cream and water to separate. For this recipe, we are only using the coconut cream.
Meanwhile, melt the can of coconut cream and monk fruit in a small saucepan Add strawberries and simmer for a few minutes until berries begin to soften.
Take coconut milk cans out of fridge and drain out the coconut water. Save for other recipes like smoothies. Scoop out the cream from the cans and place in blender. Add the coconut cream strawberry mixture, the juice of 1 lemon, and vanilla extract. Blend all ingredients until well combined.
Add stevia drops to taste - start with 5 drops. Blend and taste. Add more if desired.
Roughly chop the chocolate bar and fold in to the cream mix. Do not blend. Pour the nice-cream mix into a glass containers with a lid. Freeze for 24 hours. The fat in the cream takes longer to freeze.
To allow easy scooping of the Nice Cream, set out 20 min before serving. Find a nice sunny spot and enjoy your special treat!
Ingredients
Directions
Refrigerate the coconut milk cans for about 1 hour to allow the cream and water to separate. For this recipe, we are only using the coconut cream.
Meanwhile, melt the can of coconut cream and monk fruit in a small saucepan Add strawberries and simmer for a few minutes until berries begin to soften.
Take coconut milk cans out of fridge and drain out the coconut water. Save for other recipes like smoothies. Scoop out the cream from the cans and place in blender. Add the coconut cream strawberry mixture, the juice of 1 lemon, and vanilla extract. Blend all ingredients until well combined.
Add stevia drops to taste - start with 5 drops. Blend and taste. Add more if desired.
Roughly chop the chocolate bar and fold in to the cream mix. Do not blend. Pour the nice-cream mix into a glass containers with a lid. Freeze for 24 hours. The fat in the cream takes longer to freeze.
To allow easy scooping of the Nice Cream, set out 20 min before serving. Find a nice sunny spot and enjoy your special treat!