Vegan Strawberry Ice Cream

Place the bowl of the Ice Cream Maker into the freezer on the coldest setting for at least 24 hours.
Combine the coconut milk, sugar, coconut oil, and vanilla extract in a Classic Batter Bowl and whisk for 1 minute, or until the sugar is dissolved.
Add the strawberries and stir to combine.
Remove the Ice Cream Maker bowl from the freezer and attach the assembled clear lid to the bowl.
Set the timer for 20 minutes. Once the paddle starts rotating, pour the mixture into the bowl.
When the Ice Cream Maker stops turning, check for doneness. The mixture should be a soft-serve consistency. If needed, add more time until the desired consistency is reached.

Ingredient :

1 can (13.66 oz/403 mL) unsweetened coconut milk
½ cup (125 mL) sugar
2 tbsp (30 mL) coconut oil, melted
1 tsp (5 mL) vanilla extract
¼ cup (50 mL) fresh strawberries, chopped