June is strawberry season here on the east coast of the USA. The days are longer, the weather is warmer, and for many the desire to spend more time outside while keeping cool kicks in.
Here is simplicity at its best and using goat’s milk ice cream allows many with lactose intolerance to enjoy as well. There are relatively few ingredients in this ice cream which you can find in your local health food store or Whole Foods shop.
For this treat, wash, dry, remove stems, and slice the strawberries.
Strawberries & Goat’s Milk Ice Cream Parfait
Serving Size 4
12 organic strawberries
1 pint of goat’s milk ice cream (I use LaLoos Goat’s Milk Ice Cream – Vanilla Snowflake)
Optional; 2 tablespoons of raw, cacao nibs and/or chopped walnuts
If you’re using raw cacao nibs or nuts, please empty the entire pint of ice cream into a serving bowl and stir in these items. You may also mix in the strawberries at this point or add at the end as a topping. Serve in 4 separate cups or dessert bowls.
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