Vegan Fresh Strawberry Ice Cream

By karenluvslife

Ingredients

• 3/4 cup raw cashews
• 250 g ripe sweet strawberries
• 1/2 tsp vanilla powder or paste
• 100 ml coconut sugar
• 200 ml organic coconut cream
• 1/2 tsp guar gum – optional

Details

Servings 1
Adapted from karenluvslife.blogspot.com.au

Preparation

Step 1

Add the coconut sugar and coconut cream to a
small pot to dissolve the sugar on a low heat. You don’t want it to boil. Stir
occasionally and when the mix runs off the spoon with no lumps add it to a high
speed blender with the cashews, strawberries and vanilla then blend on high
until it is completely smooth like cream with no particles at all. Once you
have achieved this slowly rain in the guar gum if using on a medium speed and
blend for about 15 to 30 seconds until fully incorporated and creamy.

Pour into a bowl then place in the fridge to
cool before freezing in an ice cream maker as per the instructions of your
machine.

If you don't have a really good high speed blender than it would be best to soak the cashews in water for 4-5 hours to soften them before blending. Make sure to rinse and drain before proceeding.

If you are unable to get coconut sugar your could try rapadura. Alternatively agave, coconut or maple syrup would also be nice. Honey would overpower the taste of the strawberries so I don't recommend it. If using a liquid sweetener don't worry about heating it up as you don't need to dissolve it.

I use good quality organic coconut cream that smells like real coconut. Be careful of the cheap ones as they have been overheated and processed which really effects quality and taste.

Healthy food is my passion, my kitchen is my happy place, exercise is my meditation, creating healthy alternatives to feed friends and family is what makes me tic!! Please enjoy my creations with guiltless pleasure.

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