Strawberry Ice Cream
During the summer time strawberries are all the rage and there are so many delicious recipes that can be made with them! Biting into a juicy ripe strawberry is such a happy moment and brings nostalgia for many I’m sure. This strawberry ice cream recipe is such a fun and fabulous dessert to enjoy during the warm summer months! It’s made with a base of cashews, coconut milk/cream, fresh strawberries, and is sweetened with honey. It can be made using a blender if you don’t have an ice cream maker as well!
What you will need
Strawberries – In this recipe we will be using fresh strawberries to give an authentic strawberry flavor! Strawberries are rich in vitamin C, fiber, and other antioxidants.
Cashews – Blending up cashews that have been soaked in hot water makes for a creamy base for the ice cream ad will help it be more soft and less icy.
Coconut Cream – To make this recipe dairy free we will be using full fat coconut cream from the can(no liquid part).
Coconut Milk – Just like the coconut cream, we will be use full fat coconut milk from the can. I think creamy coconut milk works very well for a dairy free base.
Honey – I think that using honey is the best sweetener for a sweet flavor that is not overpowering. You can substitute with maple syrup or monk fruit as well but it may not taste quite the same.
Cashew Butter – Adding a little bit of nut butter gives the ice cream a better texture.
Pink Pitaya Powder – This is optional but will add a more beautiful pink color to the ice cream.
Vanilla Extract – This adds a nice flavor note to the ice cream.
How to make the strawberry ice cream
First, soak the cashews in hot water for at least 1 hour, then drain well. This will make the cashews very soft for blending into the ice cream mixture. Then, In a good quality blender, add the 2 1/2 cups of the strawberries and the rest of the ingredient. Blend until a smooth and creamy consistency forms.
Next, Pour the ice cream mixture into a loaf pan or freezer safe container. Add the chopped strawberries and mix around well. Place ice cream in the freezer for 8 hours or overnight.(You will get the best texture by mixing up the ice cream every couple of hours.)
When ready to serve, let the ice cream set out for 15 minutes to soften a bit. If the texture is a little bit icy, try adding some of the ice cream to a blender with just a little bit of coconut milk to make a more soft serve consistency.
Other recipes you will enjoy
Strawberry Watermelon Lime Sherbet
Strawberry Ice Cream
Equipment
- 1 Blender or ice cream maker
- 1 loaf pan or freezer safe storage container
Ingredients
- 2 1/2 cups fresh strawberries(plus 1 cup chopped into small pieces)
- 1 cup raw cashews
- 1 cup full fat coconut cream
- 1 cup full fat coconut milk
- 1/2 cup honey or maple syrup
- 1/3 cup raw cashew butter
- 2 tsp pink pitaya powder(optional)
- 1 tsp vanilla extract
Instructions
- Soak the cashews in hot water for at least 1 hour, then drain well.
- In a good quality blender, add the 2 1/2 cups of the strawberries and the rest of the ingredient. Blend until a smooth and creamy consistency forms.
- Pour the ice cream mixture into a loaf pan or freezer safe container. Add the chopped strawberries and mix around well.
- Place ice cream in the freezer for 8 hours or overnight.(You will get the best texture by mixing up the ice cream every couple of hours.)
- When ready to serve, let the ice cream set out for 15 minutes to soften a bit.
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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