theveganpea

The colour just screams “SUMMER!!!!” This ice cream is made from fresh strawberries and  homemade cashew nut cream, making it so smooth and silky, and packed full of strawberry flavour! It is perfect for Summer! This ice-cream is best eaten fresh, however the mixture can be made in advance and stored in the fridge for up to two days because it does not contain dairy. This is great for a party…make the mixture in advance and then pop it in the ice cream maker whilst you are eating your main meal! I would advise storing the ice cream in portion sized containers if you are freezing it because it hardens more than dairy ice cream when frozen and so a microwave is needed to bring the temperature down before serving, but you might not want to defrost the whole batch at one time.

Preparation time: 2 hours (including churning time)

Ingredients (Serves approx. 15 scoops):

• 8 cups Strawberries
• 2 tsp Xanthan Gum
• 8 tbsp Agave
• 3 cups Cashew Nuts
• Pinch of Pink Himalayan Salt

1. Using a blender, crush the strawberries until they are liquidised
2. Add the xanthan gum and agave to the strawberry mix and blend until fully incorporated
3. Set the strawberry mixture aside
4. In a saucepan boil the cashew nuts for 20 minutes in 6 cups of boiling water
5. Drain the cashew nuts, keeping 1 cup of the boiling water used
6. Add the cashew nuts into the blender and blend until a thick cream is formed
7. Gradually incorporate the 1 cup of boiling water into the cashew nut cream whilst blending
8. In a sauce pan, on low heat, mix the strawberry and cashew nut cream together, with a pinch of Himalayan salt, until fully incorporated (it should not be swirly and it should be one uniformed colour)
9. Cool the mixture for 15 minutes in the fridge in a cool container or metal bowl
10. Add the mixture into the ice cream maker and churn for 1 hour (in two batches depending on the size of your machine)
11. Serve right away and let the Summer begin
12. Enjoy my Little Peas!