Ingredients
2 cans coconut milk
2 T. cornstarch
¼ C. maple syrup
1 tsp. vanilla
4 C. frozen strawberries
Preparation
Combine the coconut cream and the cornstarch together in a food processor. Whip to soft peaks. Remove to a bowl and set aside.
In the same food processor, combine the maple syrup, vanilla and strawberries. Process the ingredients until they are creamy. Remove the ingredients to a bowl and very gently fold in the soft whipped coconut milk.
Place the ice cream base in a container with a lid and freeze. Every 30 minutes, quickly remove from the freezer and whisk slightly. Do this for the first 3-4 hours. After 3-4 hours, the ice cream will be firm enough to scoop.