coconut strawberry ice cream

Amys Gluten Free Pantry

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.

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