Sweetened naturally with no added emulsifiers or fillers.
Almond milk, vanilla, unsweetened, Silk
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 the bottom and sides of the bowl.
Add remaining syrup and almond milk to the food processor, mixing until well combined. The 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. (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 it to a zip-top bag and continue to store it in the freezer.
No almond milk
You can use coconut, cashew, oat, or any non-dairy milk alternative instead.
Strawberries are high in vitamin C, folate, potassium, and antioxidants. They are lower in sugar than many other fruits and wonderful for heart health.