Dairy-free Strawberry Cashew and Coconut Ice Cream
By: Agi Kaja
Easy summer recipe for homemade strawberry ice cream. Lactose-free and creamy. Indulge yourself with this delicious summer dessert!
Recipe from Whole Food Earth®
Dairy-free Strawberry Cashew and Coconut Ice Cream
Category
DessertsCuisine
InternationalEasy summer recipe for homemade strawberry ice cream. Lactose-free and creamy. Indulge yourself with this delicious summer dessert!
Ingredients
- Agave Syrup 200 g
- homemade cashew milk 500 ml
- Coconut Sugar 4 tbsp
- Vanilla Extract 1 tsp
- Salt 1 tsp
- Strawberries 250 g
- Coconut oil 100 g
Directions
- Prepare the cashew milk - in the food processor, blend cashews with 1l of water and a pinch of salt.
- Heat cashew milk, maple syrup and coconut sugar in a pot until all sugar is dissolved.
- Add vanilla extract, agave and salt. Stir until all the ingredients are well-combined.
- Add the coconut oil and chopped strawberries. In the food processors, blend the mixture (you can also use a normal stick blender)) until smooth.
- Chill for a minimum of 5 hours.
- Now, it's time use the ice cream machine. Place the ice cream mixture in it and turn the machine for 15-20 minutes.
- Freeze for at least 2 hours. Serve with some shredded coconut or chopped strawberries.
Agi Kaja
Curating a blend of nourishing recipes, practical nutrition hacks, and intentional living tips. Agi focuses on the "why" behind the products we sell — helping customers build a life that feels as good as it looks. With deep roots in nutrition and a passion for food and health, she spends her days debunking myths, cooking whole foods and highlighting the best ways to fuel a healthy life, ensuring our community stays informed, inspired, and well-fed.
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