Ingredients

The following ingredients have 4 Servings
  • 2 cups frozen strawberries
  • 14 oz canned coconut milk (refrigerated * See notes)
  • 1/2 cup maple syrup (** See notes )
  • 1 teaspoon xantham gum (optional)

Instruction

  • Place a loaf pan in the freezer.
  • In a high speed blender or food processor, add your chilled coconut milk, adding the layer of cream first, followed by the liquid. Add your frozen strawberries and maple syrup and blend until thick and creamy. Do not over blend, or it will become too icy when thawing.
  • If you choose to use xantham gum, add it halfway through blending and do not over blend. 
  • Pour the strawberry ice cream mixture into the frozen loaf tin. To ensure it doesn't become too icy, lightly mix your ice cream ever 20-30 minutes for the first hour. 
  • Thaw for 10-15 minutes before eating. Lightly wet an ice cream scoop before scooping the ice cream into a bowl.