Light, creamy, and a beautiful shade of pink, this ice cream is sure to please. Who could’ve guessed it was vegan?!
Yield 8 servings
1 1/2 cups of cashews, soaked overnight or for at least 8 hours
2 1/3 cups of coconut milk
3/4 cup of honey (or preferred liquid sweetener), divided
2 1/2 tablespoons of vanilla extract
1/2 teaspoon of salt, plus a pinch more
2 heaping tablespoons of arrowroot powder
1/4 cup of melted coconut oil
1/4 cup of water
3 cups of strawberries, fresh or frozen + thawed
In the bowl of a blender, combine the cashews with the coconut milk, 1/2 cup of honey, vanilla extract, salt, arrowroot powder, and coconut oil. Blend until completely smooth, then transfer to a medium saucepan.
Bring to a boil over medium heat, then immediately strain the mixture through a fine-mesh sieve into a large glass dish.
Meanwhile, give your blender a quick rinse–no need to clean it thoroughly, you’re going to use it again soon–and set aside to dry.
In a large skillet over medium heat, combine the strawberries with 1/4 cup of honey, water, and a pinch of salt. Using a wooden spoon, break up the strawberries as they cook and bring to a boil. Cook until at least a third of the liquid has evaporated, about 5 to 7 minutes.
Carefully transfer the strawberry mixture to the blender. Puree until completely smooth, then push through the same fine-mesh sieve you used before into the glass dish with the ice cream base.
Using a spatula, mix the base and the puree until well-combined and homogeneous. It should be a light pink color with no lumps or clumps.
Let cool in the freezer for 2-3 hours, or keep in the fridge overnight, if you’re feeling patient.
When you (and the ice cream base) are ready, put them into an ice cream machine and freeze according to your manufacturer’s instructions. Once well-aerated and creamy, transfer to a glass or metal dish and freeze until solid, about 8 hours or overnight.