If you can find fresh coconuts (can be bought on-line), this is a very easy ice cream to make. Only takes a bit of planning (the soaking takes a lot of time). To make it even creamier, or if you don’t like almonds, you may substitute the almonds for cashews. With almonds though, it is not just dairy and gluten free but also low fodmap (with a limit of a 12 almonds serving, you can safely eat 1/5th of this ice cream).

100 ml soaked almonds (about 55 almonds)
100 ml young coconut meat (should be enough in one small coconut)
Pinch of salt
25 ml maple syrup
25 ml rice syrup
50 ml almond milk
¼ tsp vanilla extract
400 ml fresh strawberries, cut up
3 tbsp coconut oil, melted

1. Soak the almonds 24 hours, after half the time, change the water.
2. Crack the young coconut open with a meat cleaver and scrape the meat out with a spoon.
3. Combine all ingredients (except for the oil) in a blender. Process until smooth.
4. Slowly incorporate the oil while processing. Do not overblend.
5. Pour into ice cream machine and make according to the manufacturer’s instruction – OR – pour into plastic container and place in freezer. Remove and stir every hour until frozen.
With this dish I like to serve some dehydrated strawberry slices. They are wonderful, intensified in flavour and naturally sweet. If you own a dehydrator, I can definitely recommend dehydrating thinly sliced strawberries.
Remove from freezer 15 minutes before serving.