Dairy-Free Strawberry Coconut Ice Cream

What's better than a bowl of ice cream on a hot summer day?! It's unfortunately very difficult to find a truly allergy-friendly ice cream on the shelves. Many of them I've found contain peas or chickpeas (both allergens in our family), and most all of them contain natural flavors and concentrates, which are typically derived from corn. I decided to try making my own ice cream. It was surprisingly simple and turned out to be delicious (my son loved it too!). Trust me, I have never been very good at making desserts - if I can put this together in a matter of minutes, so can you! All you need are 3 ingredients, a little blender and a freezer. I had fun putting this together with my son. Enjoy!

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Dairy-Free Strawberry Coconut Ice Cream

• 1 pound fresh strawberries, rinsed

• 1 can unsweetened coconut milk

• 2 tablespoons raw agave

1. Cut the tops off of the strawberries and place them in a blender (I used my small Ninja blender for this recipe). Blend until strawberries are almost pureed, but not liquidy.

2. In a medium mixing bowl, use a whisk to blend the coconut milk and agave until well incorporated (make sure there are no chunks left from the coconut milk).

3. Add the strawberries and whisk until blended.

4. Pour mixture into a shallow dish (I used a standard pie plate for this recipe - you can also use a glass pyrex baking dish).

5. Place in the freezer for at least 5-6 hours. Allow ice cream to thaw for 15-20 minutes at room temperature before serving. Store in freezer.