Homemade Strawberry Dairy-Free Ice Cream

• 2 3/4 – 3 cups strawberries, stems removed
• 3 5.4 oz. cans of coconut cream (solid part only)*
• 1 13.5 oz. can of full-fat coconut milk (solid part only)*
• 2 ripe avocados
• 1/4 teaspoon salt
• 2 tablespoons lemon juice
• 1 1/2 cups sugar
• 1/2 cup water

*Allow the cans to sit in the fridge for at least 4 hours (preferably overnight) before use. Do not shake the can. Open the top and scoop out the hard white solid part, careful not to use any of the liquid. Reserve the liquid for smoothies, if you desire.

1. Place a loaf pan in the freezer. Allow to chill while you make the ice cream.
2. Make the simple syrup. In a 2-quart pot, combine the sugar and water. Boil until the sugar completely dissolves and the liquid becomes clear. Once this happens, turn off the heat and set the pot aside. Allow to cool for a few minutes.
3. Place the strawberries in a blender along with the simple syrup you just made. Blend thoroughly.
4. Strain the blended mixture through a fine sieve into the pot used to make the simple syrup. The goal is to remove as many seeds as possible from the liquid. The liquid left in the pot is called strawberry puree.
5. Heat the strained strawberry puree on a low boil for 35-45 minutes. It will become thick and syrupy. The color will change to a dark red. Once this occurs, remove from heat and set aside.
6. Clean out the blender. Remove the pit from the avocados and scoop the flesh into the blender. Add the lemon juice, salt, solids from the coconut milk and cream, and two cups of the strawberry puree. Blend until completely smooth. Note: you will have leftover puree. Use it as an ice cream topping!
7. Take the loaf pan out of the freezer and pour the ice cream mixture into the pan. Freeze for five hours.
8. Take the pan out of the freezer and allow it to sit at room temperature for about 10 minutes to soften. Scoop and serve with your favorite dairy-free ice cream toppings!