Today feels like Spring. Sorry Northeast, it feels like Spring down here. Anyhow, this weather calls for a cold, sweet and creamy dessert.
Vegan Strawberry Ice Cream Cups
- 2 cans full fat coconut milk
- 12 oz bag frozen strawberries (about 1 pound)
- 3/4 cup agave nectar
- 1 tablespoon vanilla extract
- 5 oz plastic cups
Place all ingredients into a blender and blend until smooth and creamy. Pour into 5 oz cups and place in the freezer for 2-2 1/2 hours depending on how frozen you want it (and how patient you can be.)