Strawberry Coconut Milk Ice Cream

[Dee]

3 cups cleaned and hulled strawberries, divided
2 cans coconut milk
1/2 cup + 1 tbsp agave nectar or honey, divided
1 tbsp vanilla bean paste or the seeds from one vanilla bean
1/4 tsp xanthum gum
In a blender, combine 2 cups of strawberries, 1/2 cup agave nectar (or honey) and the remaining ingredients and blend until well combined.
Taste for sweetness and add in extra agave if you want it to be sweeter.
Store the mixture in the refrigerator for at least two hours so that the flavors combine.
Meanwhile, chop the remaining cup of strawberries and drizzle it with the tablespoon of agave or honey, stir well and set aside at room temperature.
Remove the ice cream base mixture from the refrigerator and give it another whirl in the blender to make sure it hasn’t settled.
Add the mix to your ice cream maker according to the manufacturer instructions and let it process until it is the texture of soft serve.
Once it is the texture you like, slowly drop in spoonfuls of the set-aside strawberry mixture and let it process for a few more minutes. Remove from the ice cream maker and scoop into a freezer safe dish and freeze for at least 2 hours.