Vegan strawberry Ice Cream (no churn - dairy free)

By Peggie

Ingredients

• 1 (1.3 pounds/21 ounce) bag frozen strawberries
• 1 (13.5 ounce) can full-fat coconut milk (at room temperature)

Details

Preparation time 5mins
Cooking time 5mins

Preparation

Step 1

Add the strawberries and coconut milk to your food processor. Process on high until you've got a smooth mixture with no chunks, pausing to scrape down the sides (about 5 minutes total).
Best if served immediately or within 2-3 hours of freezing.
Recipe Notes
If you choose to freeze this ice cream overnight or longer than a few hours, it will freeze quite solid. Let it thaw at room temperature for at least 20 minutes.
Recipe is easily halved (just make sure to mix the coconut milk up because the liquids separate from the solids before you halve it).