250g (8oz/2 cups) strawberries
225ml (7½fl oz/scant 1 cup)
125ml (4fl oz/½ cup) coconut water
2 tbsp agave syrup
¼ tsp vanilla powder
½ tsp xanthan gum
½ tsp lemon juice
1. Chop and gently crush 50g (2oz/generous ⅓ cup) of the strawberries and set aside.
2. Whizz the remaining ingredients in a blender until smooth. Decant the mixture into a bowl and stir in the crushed strawberries. Transfer to an ice-cream maker and freeze according to the manufacturer’s instructions. Put in a freezer-proof container, cover and freeze until firm.
3. If you don't have an ice-cream maker, transfer the mixture to a shallow freezer-proof dish and place in the freezer until it just starts to harden around the edges. Whisk vigorously with a fork to break up any ice crystals, then freeze until firm.