|5 min||0 min||5 min||4|
|5 tbsp||Almond milk, vanilla, unsweetened, Silk|
|454 gm||Frozen strawberry (sliced, frozen)|
|1/4 cup||Maple syrup|
1. In the bowl of a food processor start mixing strawberries with 1 tbsp maple syrup at a time until strawberries are broken up into small pieces. Scrape bottom and sides of the bowl.
2. Add remaining syrup and almond milk to the food processor, mixing until well combined. Mixture may still appear to be in small separate pieces.
3. Transfer to a mixing bowl. Using a large spoon or spatula, press it down into the bowl and together until it forms a larger ball. Your ice cream is now ready to scoop. (Mixture will not become a cohesive ball while in the food processor. Once added to the mixing bowl, it will form into scoops.)
Buy frozen strawberries for quick prep or if you're using fresh strawberries then wash, slice and freeze them in a single layer on a parchment lined cookie sheet. After completely frozen you can transfer to a zip-top bag and continue to store in the freezer.
No almond milk?
You can use coconut, cashew, oat or any non-dairy milk alternative instead.
High in vitamin C, folate, potassium and antioxidants. They are lower in sugar than many other fruits and wonderful for heart health.