Strawberry Vegan Raw Ice Cream

Strawberry Vegan Raw Ice Cream

No ice cream machine needed! This dessert is a “superfood” for many diets: healthy, vegan, raw, gluten-, dairy- and sugar free! Easy, quick and praised by non-dieters. Make sure, you slice and freeze some ripe berries, when in season.

Course Dessert

Cuisine American

Diet Diabetic (low glycemic), Gluten-free, Low Calorie, Dairy Free, DASH (low-salt), Vegan, Vegetarian

Keyword Easy-to-prepare, Freezable, fresh fruit, Ice cream maker, Make Ahead, party food, plant-based, Quick, raw

Prep Time 10

Cook Time 0

Total Time 10

Servings 8 scoops

Calories 236kcal

Author Chief Desirist Dr Hanna

Ingredients

Homemade Cashew Butter

2 cups cashew pieces raw, unsalted

Ice cream Ingredients

3 TBSP cashew butter
3 cups strawberries sliced, frozen, don't thaw them!
juice of one lemon
2 tsp Truvia Cane Sugar Blend
⅓ tsp vanilla extract

Instructions

Make cashew butter

Make your butter first. (If cashews are too dry, add 1 TBSP water.)
Add the 2 cups raw cashews to your food processor*.
Process for about 10 seconds. It will be course.
Whir another 20 seconds till nuts start to clump together. If your machine does not have a built-in scraper, scrap down the sides to the center near the blades manually. Whir another 20 seconds and scrape again.
Repeat till you have a smooth cashew butter.

Ice cream

Measure 3 TBSP from the cashew butter. Put directly into food processor.
Add to measured cashew butter and the rest of the ingredients.
Start pulsing your food processor.
Blend until smooth.
Serve or store in the freezer.

Notes

Can be stored in the freezer.