Vegan Coconut & Strawberry No Churn Ice Cream

Ingredients

• 2 cans coconut milk

• 2 T. cornstarch

• ¼ C. maple syrup

• 1 tsp. vanilla

• 4 C. frozen strawberries

Preparation

1. Combine the coconut cream and the cornstarch together in a food processor.  Whip to soft peaks. Remove to a bowl and set aside.

2. 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.

3. 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.