· 2 cans coconut milk
· 2 T. cornstarch
· ¼ C. maple syrup
· 1 tsp. vanilla
· 4 C. frozen strawberries
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.