Every Tuesday, we scan Food 52′s delectable menu of recipes for the healthiest picks they’ve got—bringing you seasonal, scrumptious fare that’s really good for you.
1 1/2 cup fresh strawberries
3 cups (or 2 cans) full fat coconut milk, with 1/2 cup set aside
2 tablespoons arrowroot powder (substitute cornstarch or tapioca starch)
1 vanilla bean, split down the center, seeds scraped out (substitute 1 1/2 teaspoons good quality vanilla extract)
1/2 cup evaporated cane juice
Pinch sea salt
1. Add strawberries to a food processor or blender and puree till smooth or nearly smooth (a little texture can be nice). Set aside.
2. Whisk the arrowroot with 1/2 cup of the coconut milk till no lumps remain. Set aside.
3. Heat the remaining coconut milk until it’s just developing bubbles on the edges of a medium sized sauce pan. Add the cane juice vanilla, and sea salt. Whisk in the arrowroot mixture slowly. Continue cooking till mixture has the thick texture of a custard. Remove from heat and chill overnight. At this point, prepare your ice cream maker by chilling the bowl overnight as well.
4. The following day, mix the custard and strawberry puree. Pour into the ice cream maker and let it churn according to manufacturer instructions. Place in a sealed container and keep frozen till ready to serve.
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