Strawberry Cashew Ice Cream

10 steps

Prep:10minCook:2h

Updated at: Wed, 10 Jan 2024 19:22:19 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories278 kcal (14%)

Total Fat16.1 g (23%)

Carbs32 g (12%)

Sugars17.7 g (20%)

Protein5.9 g (12%)

Sodium18.9 mg (1%)

Fiber3.7 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

2 cupsraw cashews

soaked in water overnight and drained

½ cupcashew milk

almond, or coconut

4 cupsstrawberries

fresh, ripe or frozen, organic, defrosted

6medjool dates

pitted

1 teaspoonvanilla bean powder

Instructions

Night before:

Step 1

soak cashews

Without an ice cream maker:

Step 2

Blend all ingredients together in a high-powered blender.

Step 3

Pour the mixture into a freezer safe container and freeze. Every hour or so, remove from the freezer and stir/whisk to incorporate air. Repeat this until the ice cream is mostly firm. This should take about 6 hours.

Step 4

Allow the ice cream to sit out for 10-15 minutes before serving.

With an ice cream maker:

Step 5

Place the bowl of the ice cream maker in the freezer and let it freeze overnight.

Step 6

Place the cashews in a bowl and soak with non-dairy milk overnight or for at least 4 hours.

Step 7

Refrigerate the ice cream base until it is cold, about 1-2 hours.

Step 8

Blend the entire soaked nut mixture until it is creamy. Then add the strawberries, dates and vanilla bean powder and blend until smooth.

Step 9

Pour the ice cream base into the ice cream maker and follow the manufacturer's instructions. Once the ice cream has finished churning, pour it into a freezer safe container.

Step 10

Cover and freeze until hard. The ice cream will freeze until solid, so allow it to sit out for 10-15 minutes before serving.