This is ice cream without the added cups of sugar — and you’ll never notice it’s missing. The dates and berries provide the sweetness. Best part: It’s dairy free, so you won’t feel bloated after eating it.
Technique tip: For the coconut cream, chill a can of full-fat coconut milk for a couple of hours. Remove the top of the can. The coconut cream will have risen to the top and formed a solid layer. Use a spoon to scoop out the solid cream.
- 2 cups frozen unsweetened strawberries
- 3 pitted Medjool dates
- 1/2 cup boiling water
- 1 cup frozen unsweetened dark sweet cherries
- 1/2 medium ripe avocado halved, pitted, and peeled
- ½ cup coconut cream
- ½ cup fresh assorted berries (optional)
Allow strawberries to stand at room temperature for 20 minutes (do not thaw for longer). Meanwhile, in a small bowl, combine dates and boiling water; cover and let stand for 15 minutes. Drain off liquid.
In the bowl of a food processor, combine the strawberries, dates, cherries, avocado, and coconut cream. Cover; pulse with several on-off turns until fruit is coarsely chopped. Cover; process until mixture is very smooth. Spoon into four serving bowls. Garnish with fresh berries if desired. Serve immediately.
Reprinted with permission from "Zero Sugar Cookbook" by David Zinczenko.