- 2 cups frozen strawberries
- 1 14 ounce can coconut milk refrigerated
- 1/4 cup organic maple syrup
- Place a loaf pan in the freezer to chill.
- In a high speed blender, 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.
- Pour the strawberry ice cream mixture into the frozen loaf tin and freeze.
- Thaw for 10-15 minutes before eating.