INGREDIENTS 2 (14.5oz) cans full fat coconut milk ⅓ cup agave ½ tablespoon vanilla extract ½ vanilla bean* 1 cup chopped strawberries 1 tablespoon mint, minced INSTRUCTIONS Preheat oven to 400 degrees. Roast chopped strawberries on baking sheet for 10 minutes. Remove from oven, spread out on a cutting board and chop strawberries again into smaller pieces. Place cutting board with strawberries in the refrigerator to cool. Combine coconut milk, agave, vanilla extract, vanilla bean and mint in a large bowl. Whisk together until well combined. Pour mixture into ice cream maker and churn according to manufacturer’s directions (mine churned for 20 minutes) Remove strawberries from refrigerator and add to ice cream maker during the last 2 minutes of churning. Transfer ice cream to a freezer safe bowl and freeze for 2 hours to harden.