Yummy, creamy, strawberry goodness, just in time for strawberry season! Stupendous Strawberry Ice Cream
1 cup cashews, soaked 4-6 hours
1 1/4 cups water
4 medjool dates, soaked and chopped
1 cup strawberries
1/2 banana, frozen
1/4 cup young coconut meat (optional)
2 Tbsp melted cacao butter (optional)
1/2 tsp coconut oil, melted
1 tsp sunflower lecithin (optional- makes creamier)
2 Tbsp Irish Moss paste (optional- emulsifier - adds body and will thicken)
3 Tbsp honey, or agave
1/2 tsp vanilla extract or 2 drops Medicine Flower vanilla extract
4 drops Medicine Flower Strawberry Extract
pinch of sea salt
beet juice adds color (I didn't use it here)
Combine cashews and water in high speed blender until creamy.
Add remaining ingredients and blend well.
Place in freezer for several hours.
Squeeze through pastry bag and tip to create soft-serve style ice cream.
You can also freeze in ice cube trays and run through blender. ENJOY!
Top with fruit, coconut, chopped walnuts, cacao chips, etc.
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