Dairy-Free Strawberry Ice Cream
Ingredients
- 1 (13.5 ounce) can full-fat coconut milk, refrigerated overnight
- 1 cup raw unsalted cashews, soaked in advance, drained and rinsed
- 1 cup fresh strawberries
- 3/4 cup pure maple syrup
- 1/4 cup melted coconut oil
- 1.5 tablespoons pure vanilla extract
- 1/4 teaspoon fine salt
Preparation
Add the coconut cream from the refrigerated can to the blender along with the soaked and drained cashews.
Add the strawberries, maple syrup, coconut oil, vanilla extract, and salt.
Blend until smooth, then pour into a container.
Cover and freeze overnight or until solid.
Let it sit at room temperature for 20-30 minutes before scooping and serving.
Tips
For a stronger strawberry flavor, heat and mash the strawberries with 2 tablespoons of maple sugar or coconut sugar on the stovetop for ten minutes before adding to the blender.
