– 2 cans coconut milk, refrigerated
– ¾ cup vanilla creamer
– ¼ cup sugar
– 1 tsp vanilla extract
– ½ cup strawberry puree blended from about 8 hulled strawberrie
– ½ cup strawberries, diced
Place the ice cream maker bowl in the freezer overnight. Blend coconut milk, creamer, sugar, vanilla extract, and strawberry puree until smooth and creamy.
Pour the mixture into the ice cream maker and churn according to the manufacturer’s instructions. Add diced strawberries in the last 5 minutes of churning.