Who doesn’t love ice cream?  For those of us that are lactose intolerant or casein intolerant……there are the store bought soy, rice, coconut ice cream beverages…..but I always found them too sweet, and expensive.
I was gifted a CUISINART CLASSIC FROZEN YOGURT – ICE CREAM & SORBET MAKER (CIM-50C) series for a birthday present.  Ohhhhh how I love this handy little machine.  It is 1 ½ quarts or 1.4 Ltr.  in size – which makes a lot!   The first recipe I made was to convert their Fresh Strawberry Ice cream.   I used frozen strawberries, whole organic coconut milk, and agave nectar to sweeten instead of using sugar.  The original recipe calls for 1 cup of sugar.  The equivalent in agave nectar is to use 2/3 of a cup.  This seemed like a lot to me…so I used ½ a cup.  It was good, but my DH thought it could be a bit sweeter, (and he was right!) so next time I will add more agave for this recipe.   So here is the first recipe we had:
Just under 2 cups frozen strawberries (puree in a food processor)
I used 1/2 cup Agave Nectar...but 2/3 of a cup would be better
2 tsp. Pure vanilla extract
3 cups whole organic coconut milk (mine contained guar gum)

Mix all of the ingredients in a bowl then  pour into the ice cream maker, hit the on button and let it spin 20 – 25 minutes.  Then transfer to an airtight container and freeze for 8 to 24  hours to attain a firmer consistency, or a harder ice cream.
Note:  if you like strawberry chunks, just pulse to the desired consistency.
More ice cream recipes to come!