Strawberry Ice Cream


Strawberry Ice Cream

  • Prep Time 10m
  • Cook Time 0m
  • Servings 12


  •  800 ml (2 tins) coconut milk
  •  600 g strawberries, washed and destemmed
  •  3/4 cup agave syrup
  •  1 tsp vanilla extract


  • Pulse the coconut milk in a food processor until smooth.
  • Add the strawberries and blend until thoroughly combined.
  • Add the agave syrup and vanilla extract and process again.
  • Transfer to a tub or tin and freeze for 3 hours.
  • Stir every half-hour during the first 2 hours to achieve a smooth, creamy texture.

Recipe Adapted From Wrapped in Newspaper