- 15 minutes
- 4 hours
First, add the coconut milk, lemon juice, salt, agave, vanilla and half the strawberries in a food processor or blender and puree until smooth and pink. Then add in the remaining berries and pulse until they are combined, leaving bite size pieces in tact for additional texture.
Then transfer the mixture to a bread pan, casserole dish or glass bowl and place in the freezer for 4-6 hours or overnight. If desired, whisk the mixture every 45 minutes during the freezing process to promote a lighter, airier consistency.
Serve cold and enjoy!