Raw-Vegan Strawberry Ice Cream

2 comments

Ingredients:
(serves eight)
400 gr of cashews, soaked in water for at least 4 hours, rinsed and drained
200 gr of pitted dates
seeds from 1 vanilla pod
100 gr of coconut oil
water
Ingredients for the chocolate sauce:
100 gr of raw cocoa powder (if you can’t find it, you can use the normal one, organic)
100 gr of agave syrup
2 tablespoons of olive oil

Method:
For the ice cream:
Mix the ingredients in a blender, adding water a little at a time, and each time the the previous amount has been well incorporated, to create a smooth cream. Try to use as little water as possible, so that your ice cream will be creamy rather than icy.
If you have an ice cream maker, pour the mixture in and proceed following the manufacturer’s instructions. Otherwise, put the container in the freezer and stir the cream from the sides toward the center to make it smooth, every half an hour (for the first two hours). Leave the ice cream out of the freezer twenty minutes before serving. Can be kept for seven days in the freezer.
For the chocolate sauce:
Blend the ingredients to mix them in a fluid and shiny mixture. The sauce keeps well in the fridge for several weeks, and even more in the freezer; in this case just remove it from the freezer at least half an hour before using.

Comment:
You can add cocoa or carob powder for chocolate ice cream, or fruit pulp for fruit ice cream. In both cases, add the ingredients before pouring the ice cream in the ice cream maker or putting it in the freezer. In this case I also added about 300 gr of strawberries, cleaned and cut into pieces, and I blended as instructed.
I dried blueberries with the dehydrator and added them to give a sourish and refreshing touch, and for balancing the recipe.

Chef: Susanna from VeganBlog

  1. ken 5 June 2011 at 19:06

    Interesting… I wouldn’t say fat free but they’re “good” fats


  2. ascanio 9 June 2011 at 21:35
    ascanio

    Looks delicious… not fat freee at all but once in a while… we can make it!



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