Recipes by Tina VanDenHeuvel, NTP
@madebetterfor you on Instagram
Photo By Tina VanDenHeuvel
Ingredients: 4 cups fresh strawberries 2 tsp. fresh lemon juice 5 organic eggs, whipped 4 cups heavy whipping cream 13.5 oz. can full fat coconut cream 1/2 cup Swerve confectioners sweetener 2 tsp. vanilla 1/2 tsp. Himalayan salt
• Remove stems from strawberries and cut into quarters. Place strawberries in a large bowl and add lemon juice. Using a fork, mash strawberries until chunky and juice has extracted from berries. Set aside.
• In a blender, blend eggs until mixed, about 10 seconds. Add whipping cream, coconut milk, sweetener, vanilla and salt. Blend another 10 seconds.
• Pour mixture into an ice cream maker and stir in strawberries. Freeze according to the ice cream machine’s manufacturer's directions. When the ice cream is firm, place in a freezer-safe container and chill for 3 to 4 hours before serving.