Description
Five ingredient vegan strawberry SunButter ice cream made with coconut, cashew, maple syrup, and strawberries. Top with more SunButter!
Ingredients
- 1 1/2 cups raw cashews, soaked for at least one hour in hot water
- 1 13.5 oz can full-fat coconut milk, chilled overnight
- 2 cups frozen strawberries
- 1/4 cup + 2 TBSP pure maple syrup (use less or more depending on desired sweetness!)
- 2 TBSP Organic SunButter + more for serving
Instructions
- Drain and rinse the soaked cashews and add to a high-speed blender with the entire contents of one can of coconut milk, frozen strawberries, maple syrup, and SunButter.
- Blend on high until very smooth and creamy.
- Add the blended and chilled mixture to an ice cream maker and churn according to the manufacturer’s instructions, about ~20-25 minutes. It should look a bit like frozen yogurt or soft serve.
- Once it’s churned, pour/scoop the ice cream into a freezer safe pan or container and tap it several times to release any air bubble.
- Lay the container flat and freeze for 6-8 hours, or preferably overnight. Allow the hardened ice cream to sit at room temperature for 10-15 minutes before serving for the best consistency. Scoop the ice cream into bowls and serve with a drizzle of SunButter.
- Store ice cream in the freezer for up to one month. Allow ice cream to soften for 30 minutes prior to serving for the best results.
Notes
Recipe adapted from my No-Churn Maple Tahini Ice Cream Sandwiches and Minimalist Baker
- Prep Time: 1 hr
- Cook Time: 0 mins
- Category: Dessert
- Method: Blender, Freezer
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free