1. Place frozen strawberries, cacao nibs, vanilla, and stevia in Vitamix (or blender).
2. Add refridgerated full fat coconut milk until it covers a quarter of the strawberries.  The less coconut milk you use, the more solid and red your ice cream will be.
3. Blend until smooth (if you’re blending in a Vitamix, you may want to use your plunger).

Notes

• I rarely use exact measurements in frozen blender drinks and smoothies, and I think it’s best that way.
• Too make it firmer, you can use frozen coconut milk ice cubes instead of cold refridgerated coconut milk.
• The riper your berries, the redder your ice cream.  I tried this with store bought non-local strawberries and the color came out as a very light pastel pink.