I was surprised at how well crystallized ginger perked up this frozen strawberry dessert that I have made without the ginger many times before. If you like ginger, give it a try. Yes, the ginger is crystallized in sugar but take these two precautions: only buy organic crystallized ginger (I found this at our local natural foods Co-op) made with organic sugar so that you avoid glyphosate-laced non-organic sugar AND eat only one serving (about 1/2 cup) to avoid overdoing the carbs. A great summer treat!
Also, if you need it to be dairy-free, you may leave out the ghee. Keep in mind that ghee is pure butter fat and is tolerated by a lot of people who avoid dairy. I include it in the recipe because of the butter flavor it imparts.
You need either an ice cream maker OR a juicer that can puree frozen fruit. If you use a juicer, use frozen strawberries only. If you use an ice cream maker, the strawberries can be fresh or frozen BUT if they are frozen you will also need a food processor to puree them.
Serves 4
3 cups strawberries (frozen or fresh)
1 cup room-temperature organic coconut milk, classic or full fat
1/4 cup honey
2 Tbsp. melted ghee (optional)
1/4 cup crystallized ginger cut into pea-sized pieces
pinch of salt
Juicer Directions: Blend the coconut milk, melted ghee, honey, and salt in a blender. Set this mixture aside. Puree your frozen strawberries by runnig them through the juicer (fitted with a solid plate instead of a screen) into a bowl. Don’t allow them to thaw before or after pureeing–work quickly enough to avoid this. Now use a hand-held mixer or an immersion blender to blend the coconut milk mixture into the frozen pureed strawberries. Blend thoroughly. Stir in the crystallized ginger pieces. Spoon into dessert cups and place in freezer for at least 15 minutes but up to an hour before serving. If you leave it in the freezer longer it may harden too much and be difficult to spoon.
Ice Cream Maker Directions:
If your strawberries are fresh, follow these directions. Place the strawberries in a blender with all the other ingredients except the ginger and blend well. Stir in the ginger and freeze by following the directions for your ice cream maker.
If your strawberries are frozen, follow these directions. Blend the coconut milk, melted ghee, honey, and salt in a blender. Set aside. Use a food processor to puree the frozen strawberries. Add the blended coconut milk mixture to the food processor and process until thoroughly mixed. Stir in the ginger and freeze by following the directions for your ice cream maker. Note that this method of using frozen strawberries will decrease the time necessary to freeze the mixture.
