Strawberry Ice Cream 2 c coconut milk fat 6 oz frozen strawberries (about 1 1/2 c) 1/3 c honey In a blender, blend all ingredients until smooth. Pour ice cream base into ice cube trays and freeze completely. Once the cubes are frozen, place up to one tray’s worth into a food processor (or a high speed blender with a plunger). Process until creamy, serve, and eat with a small spoon.
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