Stir Things Up: Chocolate Covered Strawberry Swirl Coconut Ice Cream Recipe

During the warmer months in Canada, I pretty much crave ice cream EVERY.SINGLE.DAY paired with my chocolate addiction I am in heaven throughout the summer. As much as I once loved a good old fashion ice cream cone from the corner store, my belly today just doesn’t agree. So, I try my best to enjoy non-dairy versions of my favorite summer treat which means sometimes making my own ice cream at home is the best route to go. You’ll love this coconut ice cream recipe.

NESQUIK Chocolate Covered Strawberry Swirl Coconut Ice Cream Recipe

Let’s Stir Things Up using NESQUIK Chocolate Syrup paired with my favorite homemade Coconut Ice Cream Recipe.

What you need:

• Two cans of whole fat coconut milk or cream
• ½ cup of sugar (I used coconut sugar)
• ¼ cup of melted coconut oil
• Fresh Strawberries
• NESQUIK chocolate syrup

Directions for ice cream maker:

Combine two cans of whole fat coconut milk or cream, ½ cup of sugar, ¼ cup of melted coconut oil and refrigerate the mixture until it’s cold.

Meanwhile, wash, dry and mince a handful of fresh strawberries (be sure to leave a couple of whole strawberries to garnish with.)

Follow your ice cream maker’s directions. Note: Most freezer bowls need to be in the freezer for at least 15 hours before use.

Once your mixture is cold, and your ice cream maker is ready to go, start churning the cold coconut mixture. Mine took about 20 minutes to stir, but each machine will be different.

In the last few minutes of churning is when you add in minced strawberries, so they don’t get completely blended in with the ice cream mixture. They stay chunky.

Scoop out the mixture with a soft spatula into a pan. Drizzle on as much NESQUIK chocolate syrup as you like. Then lightly using the tip of a knife make a few thick swirls of the NESQUIK chocolate syrup weaving it throughout the ice cream. Top with your reminder strawberries for garnish before freezing again.

No Ice Cream Maker? No problem

I used an ice cream maker. However, you can easily make this homemade coconut ice cream recipe without one.

Directions to make without an ice cream maker:

Combine two cans of whole fat coconut milk or cream, ½ cup of sugar, ¼ cup of melted coconut oil and refrigerate the mixture until it’s cold.

Meanwhile, wash, dry and mince a handful of fresh strawberries (be sure to leave a couple of whole strawberries to garnish with.)

Add the chilled mixture to a loaf pan. Place the loaf pan in the freezer and every 3o minutes mix the coconut mixture and refreeze. When the mixture is just about ice cream texture, you can stir in the minced strawberries. Once the berries are combined drizzle on as much NESQUIK chocolate syrup as you like. Then lightly using the tip of a knife make a few thick swirls of the NESQUIK chocolate syrup weaving it throughout the ice cream. Top with your reminder strawberries for garnish before freezing again.

NESQUIK Chocolate Covered Strawberry Swirl Coconut Ice Cream Recipe is:

• Creamy
• Soft and smooth inside your mouth
• Playful flavors that leave you happy
• Quick and easy to make
• A treat for the whole family
• So good you’ll make a batch every week
• Dairy-free

Did you know? Nesquik syrup is fortified with iron; powder is fortified with iron and vitamins A, B, and C.

How would you Stir Things Up using NESQUIK chocolate powder or syrup?

Visit https://www.madewithnestle.ca/its-time-stir-things for more recipe ideas. #StirThingsUp

Thank you for reading In R Dream!

Disclosure: This post is sponsored. I was asked to create a recipe using NESQUIK chocolate powder or syrup and Stir Things Up! This recipe, all views and or experiences are always that of my own.