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Stir honey (or LC sweetener) into warmed coconut milk (or cream for dairy version), until honey is fully dissolved. Allow honey-milk to come to room temperature.
Place coconut milk ice cubes and frozen strawberries into high-powered blender. Blend until powdered. (This may be noisy, depending on your blender brand.)
Use a wooden chopstick or handle to get all the frozen powder loosened from the corners. Add the remaining ingredients; (BUT don't add all of the liquid all at once; start by adding about 2/3 of the total, then see if you need all of it. If you use all of it, you may need to freeze the ice cream longer before scooping. If you want to serve it right away, don't add all the liquid.) Blend and scrape the sides as necessary, or us a tamper, until an ice cream consistency is achieved.
Scrape ice cream into a freezer-safe bowl and freeze until ready to serve. Leftovers are scoop-able and delicious, if left at room temperature for 15 minutes or so before scooping.