As summer is coming to a close and the beautiful fall light begins to slant through the trees with its particular golden hue, there is time for one more warm weather recipe: delicious coconut milk ice cream, brimming with the flavor of summer strawberries. This is sure to please both the coconut hater and coconut lover, as the strawberries and vanilla successfully camouflage the coconut flavor.
2 cups coconut cream, at room temperature
2 cups frozen strawberries (12 to 14 medium-large strawberries)
1/4 cup coconut sugar
1/2 tablespoon vanilla
1/4 teaspoon guar gum*
1/2 tablespoon bourbon, optional**
Mix all ingredients except guar gum in blender. While blender is running, sprinkle in guar gum. Pour mixture into ice cream maker freeze according to machine instructions.
*guar gum may be omitted for those on the Specific Carbohydrate Diet, or if you are using coconut milk that already contains it rather than using the pure coconut cream. It helps emulsify the water and fat content of the coconut cream so that it freezes smoothly rather than with ice crystals formed from the separated water (this is also helpful when making ice creams with added fruit, like this one).
**The alcohol is added not for additional flavor, but to keep the ice cream from freezing too hard. It still does freeze quite hard even with the bourbon, so you will need to take it out of the freezer about half an hour before serving it.