Fresh, delicious, homemade strawberry ice cream. The perfect pink color with a few chunks of strawberry. Just the way we like it!
2 cans organic coconut milk
3/4 cup vegan cane sugar
1 teaspoon vanilla extract
1 cup fresh strawberries
1 tablespoon water
Combine the coconut milk, sugar, and vanilla extract. Refrigerate for at least 2 hours.
Hull the strawberries and do a rough chop. Add to the processor with water and puree.
Pour the coconut milk mixture into the ice cream maker and churn for 10 minutes. With two minutes left, add the strawberry puree. When combined, place into a freezer safe container and freeze. Enjoy!