Full Recipe: Ingredients Ice Cream Base: • 3 eggs • 35g raw honey • 1 cup milk (I use raw) • 1–1½ cups frozen strawberries Strawberry Syrup: • 1 cup frozen strawberries • 1–2 tbsp maple syrup • Squeeze of lemon • Pinch of sea salt Toppings: • Date-sweetened chocolate chips ⸻ Instructions 1. Blend the Ice Cream Base Add eggs, honey, milk, and frozen strawberries to a blender. Blend until completely smooth and creamy. 2. Freeze Overnight Pour the blended mixture into your Ninja Creami pint. Freeze completely — at least 12 hours. 3. Spin the Ice Cream Run on Lite Ice Cream mode. If it looks crumbly (normal), re-spin on Mix-In mode to get a smooth, soft-serve texture. ⸻ 4. Make the Strawberry Syrup In a small saucepan, heat frozen strawberries with maple syrup, lemon juice, and sea salt. Cook until the berries break down and thicken into a syrup. Let cool. ⸻ 5. Assemble Scoop out the finished ice cream. Drizzle with the strawberry syrup. Top with date-sweetened chocolate chips. ⸻ Result A rich, clean-ingredient strawberry ice cream with real fruit flavor, natural sweetness, and a buttery texture from the eggs — the kind of dessert that tastes indulgent but hits your nutritional standards.