What do you do when you have a handful of these, but they just haven’t had quite enough time under the sun to become as luscious and divine as they should be because the birds are determined to have them all for themselves? Make ice cream with a little bear cub helper of course!
I froze the strawberries and put them into the food processor frozen which sped up the ice cream maker part, but it honestly wouldn’t matter if you did or you didn’t.
1 can full fat Coconut milk (my favourite brand is TCC)
Enough strawberries to fill up the emptied can of coconut milk
1/4 Cup maple syrup
Teaspoon of freshly squeezed lemon juice
Whizz everything up together either in a food processor or blender. Pour into your ice cream maker, if you have one, let it do its thing and boom you’re done!
If you don’t have an ice cream maker I would pour the mixture into a freezer container and let it partially freeze, tip it back into your food processor or blender and whizz it up again. Do this a few times and you should get a reasonable consistency. You may just need to let it ripen on the bench for 20 mins or so before serving.