Slice the leaves off the strawberries and wash strawberries. Place them in a freezer-safe container and freeze for at least 2 hours, or until completely frozen. (TIP: you can buy frozen strawberries to save time!)
Once frozen, place the strawberries in a blender or food processor. Add the vanilla extract and almond milk. Blend until smooth and creamy.
Transfer the mixture to a container and freeze for an additional hour to firm up. Scoop and enjoy your homemade kidney-friendly strawberry ice cream!
Notes
Nutrition Information Per serving: 56.3 calories, 0.8 g fat, 19.9 mg sodium, 11.9 g carbohydrates, 3 g fibre, 1.2 g protein, 243.6 mg potassium, 182.8 mg phosphorus