3-Ingredient Crunchy Strawberry Ice-Cream

3-Ingredient Crunchy Strawberry Ice-Cream

Note. I like to use both coconut cream and heavy cream. The latter yields creamier results while the former has a slight coconut aftertaste. It’s really up to you.

Ingredients

Serves 8

1 cup / 250 ml heavy cream or coconut cream*

2 ½ cups / 14 oz / 400 gr strawberries halves

10.5 oz / 300 gr meringues (make your own paleo meringues with this recipe)

*For the coconut cream, refrigerate two cans of coconut milk overnight (several days if possible) then scoop out the cream that rises to the top (try to keep as much liquid out of the cream as possible and reserve it for other uses.)

Directions

Place strawberry halves in a blender (or food processor) and blend until smooth.

Transfer strawberries’ puree to a large bowl.

Using your hands, crumble the meringues over the bowl and mix with the strawberry puree.

In a large bowl of a heavy-duty mixer or with an electric hand mixer fitted with whisk attachment whip the heavy cream (or coconut cream), until soft peaks become visible.

Using a spatula gently fold the whipped cream (or coconut cream) into the strawberry mixture.

Transfer to a freezer container and freeze for at least 3 hours.

Remove from the freezer at least 20 minutes before serving.