Strawberry Shortcake Coconut Ice
- 9 hulled strawberries (fresh or frozen and defrosted)
- 1/3 cup coconut cream
- 1 tablespoon apple cider vinegar
- 2 drops liquid stevia, or 2 teaspoons erythritol
- 3 cups ice cubes
- Place the strawberries, coconut cream, vinegar, and sweetener in a blender or food processor.
- Blend until smooth.
- Add the ice and pulse until crushed.
- Divide among four 3/4-cup or larger bowls and serve immediately.