Hey, it’s ice cream calling, gonna answer?
Every Monday, Frank and I like to eat ice cream, because let’s be honest, Mondays are already hard enough, why not end the day with a little something sweet? Who cares that it’s Monday, because it’s ICE CREAM Monday **the crowd goes wild**.
This week has been what we call “fake fall”, when the summer weather gets a bit breezy and some rain + 70 degree temperatures, giving everyone the illusion that it is fall, when in fact, it is still hot hot summer. We call it “ratatouille season”, named after the Disney movie, which is the confusing time between summer and fall, where no one knows what exactly to do or what to wear. Whatever the weather feels like, I’m always in the mood for ice cream come Monday night.
Remember those pink ice cream cups from the ice cream truck in the ‘90s with the wooden spoon spatula and tin foil top? The name escapes me, but this is the closest thing to the nostalgic flavor and taste of that ice cream! (If you know what I’m referring to please leave a comment so I know I’m not crazy.)
Strawberries are in peak season in Georgia and every grocery store has them on 2-for-1 deals, so guess what we did? Make some strawberry ice cream. Except this ice cream was eaten on Wednesday with my friends Maddie and Nique, but will definitely be making an appearance on a regular ice cream Monday rotation.
It’s creamy and fruity with a little spice from the cardamom, the coconut milk ice cream texture is silky smooth and is perfect for the dairy free friends out there! Plus, it’s pink :)
strawberry cardamom coconut milk ice cream
1 can coconut milk
2 cups strawberries, halved
3 tbsp maple syrup
1 teaspoon vanilla
1/8 tsp cardamom (optional)
Blend all ingredients together until smooth.
Place mixture in ice cream maker and run for what the factory settings suggest. Mine is cuisinart and takes about 30 minutes!
Serve with fresh strawberries, and top with honey if you want! Enjoy.