Strawberry & Coconut Ice Cream

makes 3-4 servings

recipe adapted slightly from Eating the Alkaline Way

• 2 cups strawberries
• 1 cup coconut cream
• 1/2 cup coconut water
• 2 tablespoons agave syrup
• 1/2 teaspoon vanilla powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon lemon juice

Chop and gently crush 1/2 cup of the strawberries and set aside.

Whiz the remaining ingredients in a blender until smooth. Pour the mixture into a bowl and stir in the crush strawberries. Transfer to an ice-cream maker and freeze according to the manufacturer’s instructions. Put in a freezer-proof container, cover and freeze until firm.

If you don’t have an ice cream machine, transfer mixture to a shallow freezer-proof dish and place in the freezer until it just starts to harden around the edges (about 15 minutes). Whisk vigorously with a fork to break up any ice crystals, then freeze and repeat process until ice cream is firm.