Strawberry Coconut Milk Ice Cream

Fresh organic strawberries do make a splendid ice cream flavor.

Must admit that during childhood, when it came to Neapolitan ice cream- familiar vanilla, chocolate, and strawberry classic- I always skimped out on the strawberry rectangle. It wasn't to be mean or super duper picky. Or maybe I was being super duper picky. That irritating artificial sugar stuff on top of the nasty bits of over sweetened "real" strawberry never appealed to me. I do, however, have a massive addiction to strawberries and can often be seen wielding a container filled with sliced, luscious red, juicy, finger-suckling fruit that is better than candy.  
Now it wasn't my intention to miss the special third Sunday in July- National Ice Cream Day in National Ice Cream Month. Sincerest apologies. I make up for it by crafting a simple strawberry ice cream recipe that combines four real ingredients inside a blender. One could use conventional strawberries, but organic strawberries (currently 2/$5 at Kroger) taste sweeter, much more divine. It's quite noticeable. 
Please don't make fun of me for being a late bloomer. I actually have been spooning past ice creams with traditional silverware and have now gotten into this century, this time period- ice cream scoops are the way to go! Makes ice cream easier to dish out and presentation looks super pretty.
All hail the ice cream scoop and the strawberry. Yum!

Strawberry Coconut Milk Ice Cream Ingredients and Preparation

8-10 strawberries
1 cup full fat coconut milk
1 tablespoon sugar 
2 teaspoon vanilla

Puree all ingredients into blender or food processor.
Pour into a steel bowl, cover, and place inside freezer for 6-8 hours. (I left mine in overnight).
Serve when its at desired softened consistency. 

And why not add extra genuine strawberry goodness to a bowl of this delightful summer treat!

Scrumptious and a cool tongue pleaser on the hottest days.