Blend freeze dried strawberries in a small blender or food processor for 5-10 seconds to make a powder.
(Use a can of coconut milk that has been refrigerated overnight) Scoop out the solid cream into the blender along with all the remaining ingredients and blend smooth.
Chill. Place blender cup in the freezer 1 hour prior to churning. *no longer, or it will freeze solid*
Churn mixture in an ice cream maker for 5-10 min. Optional - throw in a handful of finely diced strawberries during the last 2 minutes, if you like!
Eat immediately as soft serve, or place in a shallow dish and freeze 1-2 hours until firm for true ice cream consistency. Enjoy!
Notes
Disclosure: As an Amazon Associate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). What I used:Ninja Blender from AmazonCoconut Milk; here on amazonAlmond Butter: I used homemade (just blended dry-roasted almonds in a food processor)Mexican Vanilla: here on AmazonIce Cream Maker here on AmazonFreeze Dried Strawberries from ALDI or Amazon