Vegan Strawberry Ice Cream, Preparation

1. Purée 6 ounces of strawberries and the strawberry liquor in a blender.
2. In a heavy sauce pan simmer and stir for about 5 minutes.
3. Remove from heat and let cool for several hours in the refrigerator.
4. On a cutting board dice the remaining 6 ounces of frozen strawberries, spread the diced strawberries evenly on the cutting board and return to the freezer until step #6.
5. In a large bowl add one can of coconut milk, the strawberry purée, agave nectar, and the vanilla and mix well. Then add the second can of coconut milk and mix.
6. Pour mixture into your ice cream maker and mix about 15 minutes until it just starts to thicken then add the 6 ounces of chopped strawberries.
7. Mix until thick, about 25 to 30 minutes, then transfer to ice cream container and chill in freezer for at least 4 hours before serving.

   Serving Suggestions

The quality of this ice cream depends entirely on the strawberries. Many times store bought strawberries are large but not that sweet. Best to shop the farmers market for smaller, dark red, sweeter strawberries, or buy frozen. I use a 2 quart Cuisinart  ice cream maker.