No Churn Vegan Strawberry Ice Cream
Vegan, Paleo, Keto, Gluten Free No Churn Ice Cream
- 14 oz. Canned Coconut Milk Full Fat
- 2 Cups Frozen Strawberries Pre-cut
- ½ Cup Keto Maple Syrup Pure Maple Syrup can be subbed in
- 1 tsp. Xanthan Gum
Chill loaf pan in freezer for half an hour.
Separate liquid from cream from coconut milk can. Chill them both for about ten minutes.
Add half of your coconut milk cream to food processor and half of your liquid. Process for about thirty seconds.
Add the rest of your coconut liquid and cream. Process until well blended.
Add in your frozen strawberries and maple syrup. Process until well blended, adding your xanthan gum half way through blending.
Pour ice cream in your loaf pan and chill in freezer.
For the first hour of chilling, stir ice cream every twenty minutes. Continue chilling for at least six more hours.
Allow ice cream to slightly thaw before serving.