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No Churn Vegan Strawberry Ice Cream

  • 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.