Strawberry Sorbet Rice-Cream

Strawberry Sorbet Rice-Cream
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free

Summer is nearly here and the NEED for icecream is getting stronger. But being intollerant of dairy makes it difficult. This recipe uses only fresh fruit, rice milk and a little sugar - and it satisfies the need for a cold, scoopable summer treat. It works well in a gluten-free cone or a dish. Note: works equally well with a pound of frozen peaches.

Ingredients
A strong blender, capable of blending frozen fruit (or ice cubes) - I use a Vitamix
1 pound strawberries, frozen (do not thaw)
1 cup rice milk (or almond milk)
1/4 cup sugar, white

Method
Put the strawberries and rice milk in the blender, then pour the sugar over top. Pulse the blender until the frozen berries are chopped up, the puree/blend until smooth. Serve immediately (soft-serve style) or return to the freezer for a harder texture. If you leave it in the freezer overnight - thaw 10-15 minutes before serving.

Serves 8-10