Homemade Strawberry Vegan Ice Cream

• 2 cans full-fat organic coconut milk
• 2 cups frozen strawberries
• 2 tablespoons maple syrup or agave nectar
• 1 teaspoon vanilla extract

1. Refrigerate the cans of coconut milk on a stable shelf overnight.
2. When ready, open the can and scoop the full-fat, thick white layer off of the top half of the can and into a high speed blender or food processor. Save the clearish liquid at the bottom to use in smoothies, oatmeal, or anything else that requires a milk substitute.
3. Add the strawberries, sweetener, and vanilla to the blender and start to blend, slowly at first, faster as the strawberries break down.
4. Blend it all together about 1 minute, or until all the ingredients are completely combined in a soft-serve texture.
5. Scoop the mixture into a medium sized mixing bowl or loaf pan and toss it in the freezer for at least 3 hours, but preferably overnight.
6. When ready to eat, let sit on the counter for 5-10 to soften up enough for serving. Scoop out into bowls, indulge and share with your loved ones!
   Makes about 4 servings.

Source: http://www.fettlevegan.com/