In the bowl of a food processor mix strawberries and 1 tbsp. maple syrup until strawberries are broken up into small pieces.
Add 2 tbsp more maple syrup and 2 tbsp almond milk to the food processor and mix until incorporated. Scrape bottom and sides of the bowl.
Add remaining syrup and almond milk to the food processor, mixing until well combined. Mixture may still appear to be in small separate pieces.
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.
Calories from fat3.2
Calories from saturated fat0.1
Total Fat0.4 g
Saturated Fat0.0 g
Polyunsaturated Fat0.1 g
Monounsaturated Fat0.1 g
Total Carbohydrate23.4 g
Dietary Fiber1.9 g
Buy a pound of strawberries, 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.
Recipe makes approximately 6 scoops. Mixture will not become a cohesive ball while in the food processor. Once added to the mixing bowl, it will form into scoops.