Ice cream base recipe adapted from Van Leeuwen Artisan Ice Cream. (FYI, their vegan ice cream is one of the best I’ve ever tasted – for reals!)
Special equipment needed – ice cream maker, immersion blender (optional)
1 c cashew cream (see recipe below)
1 c coconut milk, canned
3/4 c organic cane sugar
6 tbsp cocoa butter
1/4 c refined coconut oil
1/2 tsp sea salt
1 batch ROASTED STRAWBERRIES, cooled
2 tsp vodka
Soak 2 c cashews for 3-4 hours in filtered water.
Drain, place soaked cashews in a small blender.
Add 2 c filtered water. blend until smooth. No need to filter through a nut bag. Make approx 2 cups.
Reserve 1 c of cashew cream for this recipe.
ROASTED STRAWBERRY ICE CREAM
in a small saucepan, add sugar, water, cocoa butter, coconut oil and salt. Over med/low heat melt mixture until it is liquid
in a medium size bowl, add cashew cream and coconut milk. add the liquid sugar mixture.
Whisk until all ingredients are well incorporated (an immersion blender is handy here if you have one).
Chill mixture in refrigerator for a maximum of 2-3 hours.
When ready, transfer chilled mixture to ice cream maker. Add vodka (which will make ice cream more scoop-able). Make according to manufacturer’s instructions.
Transfer to a freezer safe container, layering in dollops of the roasted strawberries. Freeze overnight.
Keywords: ice cream, strawberry, coconut