Strawberry Ice Cream
Yes, you can enjoy a delicious bowl of strawberry "ice cream" on your Daniel Fast. Only three ingredients are needed: bananas, strawberries, and coconut cream.
Servings 6
Calories 103 kcal
Place bananas in a food processor or blender. Mix 30 seconds or until bananas are crumbly. Add strawberries and mix another 30 seconds. Scrape sides of processor or blender as needed.
Pour in coconut cream, and mix until creamy and smooth (about 1 minute).
Store in a covered glass bowl in freezer 3-4 hours or until firm (but not solid). If the ice cream gets too hard to scoop, set it out on the kitchen counter to thaw until soft enough to serve (about 15-20 minutes).
- Top with chopped pecans and/or unsweetened coconut flakes.
- Use the remaining amount of coconut cream to make another batch or two of this recipe (the leftover cream will keep in your refrigerator for a few days if covered). Another idea is to add the coconut cream to a smoothie instead of using non-dairy milk.
- If you'd like to know which food processor I recommend, I use the Cuisinart 7-Cup model, which I purchased in 2001. After being used thousands of times, it's still going strong! The 7-cup size is perfect for me, but if you'd like a bigger processor, you might consider the Cuisinart 11-cup.
Calories: 103kcalCarbohydrates: 16gProtein: 1gFat: 4gFiber: 2gSugar: 9g