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!
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.