Strawberry Ice Cream
STRAWBERRY ICE CREAM
MAKES 6-8 SERVINGS
Vegan ice creams have a bad rep. Here’s one that will have people asking, “Is there really no dairy in there?” The secret is the variety of raw fats used—almonds, young coconut meat, and coconut oil—as well as the copious fresh fruit. Serve Strawberry Ice Cream drizzled with Strawberry Sauce.
2 cups almonds, soaked overnight, rinsed, and drained
2 cups water
¾ cup chopped young coconut meat
1 cup coconut water
2 tablespoons coconut oil
1 cup cashews, soaked 4 hours, rinsed, and drained
½ cup agave
½ cup maple syrup
1 vanilla bean, soaked 4 hours
1 quart fresh strawberries, chopped
TOOLS: High-speed blender or soyabella; sieve or cheesecloth
• Place almonds and water in soyabella or high-speed blender. Blend until creamy. Strain milk mixture from pulp through sieve or cheesecloth.
• Add young coconut meat, coconut oil, agave, maple syrup, and vanilla bean to blender. Blend until smooth and creamy.
• Add ½ of strawberries. Pulse until slightly mixed and pink.
• Fold in the remaining strawberries.
• Pour mixture into shallow container and cover tightly. Place in freezer.
• When completely frozen, serve with ice cream scooper.
CHEF’S NOTE: STRAWBERRY ICE CREAM KEEPS, FROZEN IN AN AIRTIGHT CONTAINER, UP TO 2 MONTHS.
http://whfoods.org/genpage.php?tname=foodspice&dbid=20#healthbenefits
