I love ice cream! I’m that lady in the grocery store picking up ice cream when there’s snow on the ground. With that said, conventional ice cream is loaded with fat, heavily processed and likely came from a cow who wasn’t raised in humane conditions. I have tried several vegan versions and most leave something to be desired; until now.
2 cups of fresh chopped strawberries (frozen is also fine)
3/4 cup cashews, soaked two hours
3/4 cup water
2/3 cup young thai coconut meat
1/2 agave nectar
1 tablespoon alcohol free vanilla extract
1 tablespoon lecithin
Pinch of salt
1/3 cup of coconut oil
1. Place the strawberries, cashews, water, coconut meat, agave, vanilla, lecithin, and salt into a high-power blender and process until smooth.
2. Add the coconut oil and blend again.
3. Process in an ice cream maker according to the manufacturer’s instructions. You may need to chill it in the freezer before pouring into your ice cream maker. I took mine straight from the blender to the maker and it came out fine.
Yummy! Don’t expect the same consistency as store bought ice because companies are using additives to make the firmness that we’re accustomed to.