Your Recipe

Recipe Instructions:

Ingredients
2 cups frozen strawberries
14 oz canned coconut milk refrigerated * See notes
1/2 cup maple syrup ** See notes
1 teaspoon xantham gum optional
Instructions
Place a loaf pan in the freezer.
In a high speed blender or food processor, add your chilled coconut milk, adding the layer of cream first, followed by the liquid. Add your frozen strawberries and maple syrup and blend until thick and creamy. Do not over blend, or it will become too icy when thawing.
If you choose to use xantham gum, add it halfway through blending and do not over blend.
Pour the strawberry ice cream mixture into the frozen loaf tin. To ensure it doesn't become too icy, lightly mix your ice cream ever 20-30 minutes for the first hour.
Thaw for 10-15 minutes before eating. Lightly wet an ice cream scoop before scooping the ice cream into a bowl.
Notes
* Full fat coconut milk from a can.
** To keep it keto, use keto maple syrup.