Uber deli­cious and crazy quick. The only require­ment is an ice cream maker, which is one of those invest­ments that pays for itself the first sum­mer you use it. This coconut based ice cream is creamy and full of fla­vor. For any­one who has given up dairy, this is a God-send. Enjoy!

Prep time: 5 min­utes
Total time: 30 min­utes
Yield: about 1 quart
Spe­cial equip­ment: ice cream maker

2 (13.5 oz) cans whole coconut milk
6 T agave nec­tar
2/3 – 3/4 c. straw­berry jam (you can make this on the stove with 1 c. of fresh straw­ber­ries, cooked down with 4 T agave nec­tar, then pureed)

1. Pour coconut milk into deep bowl and whisk for a moment until smooth. (Some­times, coconut milk isn’t fresh and there are large lumps – toss it and try a new can). Add agave and mix.
2. Fol­low­ing manufacturer’s instruc­tions, pour coconut mix­ture into frozen bowl and process for 20–22 minutes.
3. When ice cream has been processed for 20–22 min­utes, add straw­berry jam and con­tinue pro­cess­ing for addi­tional 30 sec­onds. Eat imme­di­ately or store in an air­tight con­tainer in the freezer.