Hey ALL! I’m deep into the heart of Whole 30 right now and feeling pretty good! Although, oddly, I’m not craving bread or grains or anything like that, I am craving ice cream! So, as a way to sort of curb my cravings, I’ve created Whole 30 Strawberry Coconut Ice Cream. Very simple and easy. This ice cream also served me quite well during an ill-fated low blood sugar attack. Thank the LORD.
I know with Whole 30 the point is to not break the rules or even come close to breaking the rules, I’m doing things a little differently. Is that bad? I am totally fitting Whole 30 into whatever box I want it to go in. I am definitely not following this thing to a T, which really means I’m not doing it at all. Hence the reason behind “faux 30.” The idea is that I’ll subscribe to Whole 30 for about 2 weeks. After those two weeks I’ll see how my blood sugar reacts, how I’ve been feeling etc., and then my doctor and I will take it from there.
For those of you thinking how lucky I am that I don’t have to go all out — I would gladly switch positions with you for a normal functioning pancreas. Cherish it.
Daniel’s first few days on Whole 30 have not met him well. For some reason, he has resorted to blaming me for all that is wrong with this diet and has taken “hangry” to a whole new level. I don’t think he will be long for this diet. Congratulations Daniel, on making it to Whole 5.
I do just have to mention, that I’ve been feeling GREAT. Honestly, I have way more energy than before. I actually started last Saturday just to try out a few recipes and then thought, why not just do it now? So here I am at day 7, boiled egg in one hand and a mandarin orange in the other, lookin’—feelin’—smellin’ like a million bucks. I don’t feel deprived, sans the occasional dairy craving. My Tillamook Oregon Strawberry ice cream is looking really sad in my freezer all half-eaten, awaiting it’s final destination. Can ice cream look sad?
My pants still fit tight, which is my one complaint. I know the point of this diet is to remove toxins, improve blood sugar and blood pressure, sleep better and have more energy. That should be enough for me, right? Wrong. I want to feel comfortable in my skinny jeans and rock a swimsuit like Kendall Jenner. Okay, maybe that last part was stretching things a bit. A girl can dream.
Okay, so this Whole 30 Strawberry Coconut Ice Cream is pretty great. Not, Tillamook Oregon Strawberry Ice Cream great, but it’s Whole 30 great. I cleaned and cut up about (or a little over) three cups of fresh strawberries and froze them evenly on a small baking sheet for about 2 hours. I then pureed them in my food processor with canned coconut cream. I started with JUST the cream from the top of the can and added about a tablespoon of the liquid as needed. It will look crumbly at first but just have patience, it will start to come together like a puree.
I ate it almost right away. I put it in a small freezer container and put it in the freezer to chill for a few minutes while I cleaned my food processor. You don’t want to freeze it all the way or it becomes rock solid. If you do freeze it solid then leave it out at room temperature for about 15 minutes, cut it into ice cube-sized squares and put it back into the food processor until creamy. It will be easiest to cut the ice cream using a sharp knife that has been run under hot water.
Okay, I’m off! It’s been great catching up and I am so looking forward to this weekend of fun! If the weather holds up I have more planting and gardening in my plans . Along with a LOT of food prep and barbecuing. I can’t complain, I love cooking! I’m thinking an extra cup of coffee in the morning and some loud 90’s music should make the whole thing a lot easier. Hope your weekend plans are full of the same! I can SMELL the barbecue now, can’t you?
Whole 30 Strawberry Coconut Ice CreamPrint Recipe
- 3 cups fresh strawberries, washed and cut in half
- 1 can coconut cream
Wash, cut, and freeze strawberries on a baking sheet for about 2 hours.
Place frozen strawberries in a food processor with just the cream from the top of the can of coconut cream. Reserve the liquid if needed.
Pulse together until it looks like crumbs then place on high for a few minutes until it comes together. If it still isn't coming together drizzle in the remaining coconut cream liquid a tablespoon at a time until you reach your desired texture.
Chill for about 15 minutes in the freezer before serving. Do not let harden.