It doesn’t matter what time of the year it is, ice cream is always in demand at our house. Homemade ice pops, smoothies, ‘ice cream’ cakes or sorbets are big hits. It was my four-year-old daughter’s idea to try ice cream on pancakes. As we were driving home, she said to me, “I’m starving for pancakes and ice cream.” Resistance was futile and really, who cares.
I sampled this combination after photographing it. From now on, this is the only way we are serving pancakes in this house. Strawberry Ice Cream and Fluffy Pancakes. Fresh strawberries and cream are fantastic but I would venture to say that pancake + home-made ice cream are far better. You be the judge.
Now you may be wondering about the kind of ice cream this recipe makes. I have been making this recipe since January 2016 and so far, all taste testers, even the hard-core creamy ice cream aficionados, have agreed that this recipe is indeed “tasty”.
The key is the coconut cream (cream from a can of coconut milk).
The first time I made this, my kids inhaled 4 bowls of ice cream each and I certainly didn’t skimp on my servings. I am in love with this recipe – simple, super fast and smashingly delicious. It is so easy to make-it-your own with a variety of frozen fruit and fresh picked fruit.Smooth and creamy like soft serve and exceedingly better than the regular stuff. You have to try it!
1/3 cup coconut cream from a can
2 tbsp honey/maple syrup/organic coconut nectar
1 tsp of vanilla
2 cups of frozen fruit of your choice
1. Combine all ingredients in a blender jar and blend/pulse for up to a minute until the texture is smooth.
2. Serve right away or cove and freeze for later.