Summer Strawberry Cashew Ice Cream
If using an ice cream maker: Place in the freezer the night before or 6-8 hours before placing the liquid in.
Melt coconut oil in a sauce pan.
Place all ingredients into a high-speed blender. Process until nice and creamy.
If using an ice cream maker: Place all ingredients into a bowl and cool in the fridge for 3 hours minimum. Once cool, place in the ice cream maker for 10-15 minutes or until it looks like soft serve ice cream. Enjoy some ice cream and then place the rest in a glass storage container in the freezer.
If you do not have an ice cream maker - no problem: Pour half to three-quarters of the liquid into ice cube trays and freeze (3 or more hours). If you are in a rush and do not think you can wait until the ice cubes are completely frozen - freeze 3/4 of the mixture into cubes (still wait the 3 hours minimum). If they are not entirely frozen it will still work if you have 3/4 almost frozen into cubes. If you freeze half of the liquid into cubes, ensure you wait until the cubes are frozen or you will come out with a frosty consistency. Play around with this as it all depends on how frozen the ice cubes are. Regardless - once you freeze completely, it will be "ice cream".
No ice cream maker continued: Once frozen, place the ice cubes in a food processor and slowly pour in the non-frozen liquid that has cooled in the fridge. Process until smooth and you have created soft-serve ice cream. You will have to stop occasionally and use a spatula to scrape down the sides or break up any large ice chunks. You may need to process again once you freeze and defrost slightly if you have too many ice crystals (depending on how many ice crystals you are okay with).
Once you have enjoyed some ice cream, as stated above, place the rest into the freezer (in glass storage container). I love using re-used glass nut butter jars.
When you want to enjoy the ice cream again, take out 5-10 minutes before eating. If you use an ice cream maker you will most likely not get any ice crystals. You may get some with the food processor method. You can defrost a bit and place some in the food processor to break them up if this bothers you.
1 1/2 cups Raw Cashews (You can soak 2-6 hours before for extra creaminess)
1 1/2 cups Almond Milk (You can use coconut milk or any other non-dairy alternative that you enjoy)
1 1/2 cups Strawberries (You can add up to 2 cups if you like - if you add too much it starts to taste more like a smoothie so just add a little at a time if adding more)
1/4 cup Coconut Sugar
2 tbsps Maple Syrup (optional - and you can add more to taste if your ice cream sweeter - add to taste)
1/4 cup + 2 TBSP Coconut Oil (melted)
1 tbsp Pure Vanilla Extract