Two reasons to get excited today: ice cream and strawberries, hooray! Friday is complete.
A few weeks ago, I asked over on Facebook what kinds of vegan ice cream flavors you all would like to see in this space and you replied with an insane amount of awesome suggestions (moose tracks, pistachio, mint chocolate, yum!). The lovely Jessica suggested a chunky strawberry flavor, which seemed to stick out to me as the perfect ‘spring is HERE’ ice cream, so I sprung for that one first. I used the cashew milk base from my mint chocolate chip ice cream but added in lots of strawberries and a few teaspoons of vanilla extract (Rodelle is knocking my socks off right now) to let all the goodness shine through. Word to the wise: in an effort to use a different sweetener, do not use maple syrup in hopes that it will work instead of powdered sugar, just no. The first batch got all weird and hard and I had to wait for.ever. to scoop it, so just don’t go there.
If you want to swirl in some dark chocolate or chocolate chips, you wouldn’t hurt my feelings. Actually just do it and please tell me how good it was. I’m thinking a strawberry hot fudge sundae with a few dollops of coconut whipped cream would be just perfect. Ice cream sundae party at my house? All you need to bring is your extra big spoon and lots of empty stomach space.
Hope you have a wonderful weekend! This weekend we are trying out mini bowling and attending a party at this restaurant with amazing fries. So bowling and fries, weekend complete. Enjoy the sunshine where you are and take naps, that’s what weekends are for man!
Fresh spring strawberries are a perfect compliment to sweet vanilla in this cashew based vegan strawberry ice cream!
- In a blender, combine 2 cups of the strawberries, cashews, water, vanilla and powdered sugar. Blend on high until smooth and creamy. Transfer the mixture to an ice cream maker and make according to manufacturer’s instructions. Mine took about 20-25 minutes to get nice and creamy, but yours may be different. Towards the end, add in the remaining 2 cups of chopped strawberries and allow to churn for a few more minutes. Transfer mixture to a container and freeze for at least 1-2 hours before serving.