Strawberry Ice Cream (Dairy/Sugar Free)

INGREDIENTS:

2 Cups plain unsweetened coconut milk (or rice milk), divided

1 tsp. xanthan gum (or ground flaxseeds)

2/3 cup raw honey

2 cups strawberries, either fresh or frozen (thawed, if frozen)

DIRECTIONS:

1. In a blender, combine 1 cup of the milk and xanthan gum (or flaxseeds), pulsing for about 1 minute until the mixture is thick. (if you use flaxseed, it will not be very thick...but that's ok).
2. Add the remaining 1 cup milk and the honey, blending until combined.
3. Add the strawberries, blend until smooth.  Put foil on the bottom and up the sides of a flat nonstick metal pan or tupperware container.  Pour the mixture into the container and place in the freezer for 1 hour.
4. After an hour, return the mixture to the blender and process until creamy.
5. Return to the pan and place in the freezer for another hour.
6. Repeat this once more, then return the pan to the freezer for at least 2 hours to overnight.  (The mixture will be thicker each time blend it.
7. Enjoy!