Strawberry Coconut Milk Ice Cream

This is delicious with rhubarb cake or rhubarb crisp, but also lovely on it's own.

Ingredients:

2 cups coconut milk

1 big spoonful of honey (to taste)

2 tsp vanilla

Pinch of salt

Lots of frozen strawberries

Other frozen berries (if you want)

Note:

I used our Kitchen Aid ice cream attachment to churn the ice cream, but use whatever you would like, or just put the mixture in a freezer safe container and freeze if you don't have anything to churn it. It won't be as 'fluffy' but will still taste delicious.

Instructions:

If using whole frozen strawberries, let them defrost for about 20 minutes before using.

Blend coconut milk, honey, vanilla, and salt. Add strawberries and any other berries you are using, and continue blending until smooth. Taste it and make sure you are happy!

For using the Kitchen Aid ice cream maker, make sure it is churning smoothly, then pour the mixture in slowly. Churn for about 15 to 20 minutes. Put finished ice cream into a freezer safe container and freeze.

Enjoy!