Vegan Strawberry Ice Cream
Ingredients
- 1 cup raw cashews (soaked overnight)
- 1/2 cup coconut cream, chilled
- 600 g strawberries (de-stemmed)
- 5-6 tbsp. maple syrup
- 1 tsp agar-agar powder
Preparation
Refrigerate ice cream molds before you begin for at least one hour.
In a small pot, mix agar powder and coconut cream. Heat on low-medium until it simmers, stirring frequently until dissolved and thickened, about 10 minutes.
Add the other ingredients to the blender and pulse until combined. Add the agar mixture, scrape the blender, and blend again.
Blend until a rich, creamy texture is achieved.
Optionally, adjust sweetness by adding more maple syrup.
Pour the mixture into the chilled molds.
Freeze until set, about 3-4 hours.
Defrost the bars at room temperature for at least one hour before serving.
Tips
Work fast since the agar sets quickly.
