Vegan Gluten-Free 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 1 hour.
In a small pot, mix agar powder and coconut cream and heat on low-medium until it simmers, stirring frequently until dissolved and thickened, about 10 minutes.
Blend the other ingredients until combined, then add the agar mixture, scrape the blender, and blend again.
Continue until you achieve a rich, creamy texture.
Optionally, adjust sweetness with 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 1 hour before serving.
