Vegan Strawberry Ice Cream
Rich and creamy fresh strawberry ice cream made using cashews and summer berries. Vegan and dairy-free.
- 2 1/2 cups raw cashews
- 6 medium strawberries stem removed
- 1 cup non-dairy milk plain soy used
- 1/4 cup agave syrup
- 1/4 tsp vanilla extract
- pinch of pink salt
- 1 cup fresh strawberries chopped
- a few drops of red plant-based food coloring optional
Make sure your ice cream maker barrel is fully frozen.
Soak the cashews in hot water for at least a half hour. Longer (1-8 hours) is preferred for creaminess, but not necessary.
Drain the cashews and add them to a high speed blender. Also add in the milk, agave, vanilla, salt and six strawberries. Blend from low to high until silky smooth.
Assemble your ice cream maker and turn it on. Pour in the cashew base. Allow to churn for about ten minutes. Then add in the chopped berries. Keep churning until the texture is thick and it stops swirling - usually another ten minutes.
Transfer the ice cream to a freezer-friendly container and chill for thirty minutes to slightly thicken - this is best for scooping, though you could just soft-serve it right away, straight from the ice cream maker. Enjoy!
Store leftover, covered in the freezer.
Calories: 355kcal | Carbohydrates: 27g | Protein: 11g | Fat: 25g | Saturated Fat: 4g | Sodium: 27mg | Potassium: 465mg | Fiber: 3g | Sugar: 12g | Vitamin A: 155IU | Vitamin C: 24mg | Calcium: 81mg | Iron: 4mg