Strawberry Ice Cream
Servings: 4 (1 quart)
Calories: 160kcal
A creamy cashew based 🍓ice cream.
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Equipment
- High Powered Blender Vitamix or Blendtec twister prefered
- ice cream maker
- ice cream scoop
- silicone spatula
Ingredients
- 3.5 oz cashew cream (or 90 gm) - see cashew cream recipe
- 1/4 cup maple syrup
- 1/8 tsp Himalayan sea salt
- 1/2 tsp xanthan gum
- 3 cup strawberries; frozen
- 1/2 cup ice crushed
Instructions
- Add the ingredients to the blender in the order listed.
- Blend on high and use the spatula to help process, if needed. Be careful NOT to go too close to the blades as it will blend the spatula.
- Blend until smooth and creamy. Don't over blend as it will get soft.
- Serve as is or, place in a container and put in the freezer for a bit.
ICE CREAM MAKER - optional
- Add the mixture to an ice cream maker for about 15 minutes if you would prefer a firmer consistency right away.
- Turn machine off and remove the ice cream from the canister and serve immediately, or store in a freezer safe container.
- When pulling from the freezer, you may need to allow 5-10 minutes for the ice cream to thaw before serving, or microwave for around 30 seconds. ENJOY!!
Nutrition
Calories: 160kcal | Carbohydrates: 26g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 15mg | Potassium: 295mg | Fiber: 3g | Sugar: 18g | Vitamin A: 13IU | Vitamin C: 64mg | Calcium: 45mg | Iron: 1mg
The ultimate strawberry 🍓 ice cream!