Friday, October 10, 2014

Vegan Fresh Strawberry Ice Cream

Weather warming up, a fresh punnet of strawberries! Obviously you make Ice Cream! My MM always seems to buy fresh strawberries just before he goes back to work and I'm not a real fan of them so they just tend to sit in the fridge and go moldy before he gets back. I can add them to Jstars smoothies but for some reason that sort of feels like a waste for an ingredient that has the potential to be something quite decadent and elegant. Needless to say it doesn't take much to take them from ho-hum to Oh-Wow! You know.. dipping them in chocolate, covering you pancakes with them and smothering with cream and syrup. So just for you here is another way you can turn them into something special and still feel good about eating them. 

If you have all of these ingredients on hand then it really doesn't take that long to make. A cheap ice cream maker is worth the small investment if you are a fan of ice cream and sorbets and care about what you put in your mouth. The crud you buy at the supermarket just seems to have so many unnecessary ingredients and the diary free ones are super expensive. 

 Vegan Fresh Strawberry Ice Cream


¾ cup raw cashews
250 g ripe sweet strawberries
½ tsp vanilla powder or paste
100 ml coconut sugar
200 ml organic coconut cream 
½ tsp guar gum – optional


1.    Add the coconut sugar and coconut cream to a small pot to dissolve the sugar on a low heat. You don’t want it to boil. Stir occasionally and when the mix runs off the spoon with no lumps add it to a high speed blender with the cashews, strawberries and vanilla then blend on high until it is completely smooth like cream with no particles at all. Once you have achieved this slowly rain in the guar gum if using on a medium speed and blend for about 15 to 30 seconds until fully incorporated and creamy.
2.    Pour into a bowl then place in the fridge to cool before freezing in an ice cream maker as per the instructions of your machine. 

  1. If you  don't have a really good high speed blender than it would be best to soak the cashews in water for 4-5 hours to soften them before blending. Make sure to rinse and drain before proceeding. 
  2. If you are unable to get coconut sugar your could try rapadura. Alternatively agave, coconut or maple syrup would also be nice. Honey would overpower the taste of the strawberries so I don't recommend it.  If using a liquid sweetener don't worry about heating it up as you don't need to dissolve it. 
  3. I use good quality organic coconut cream that smells like real coconut. Be careful of the cheap ones as they have been overheated and processed which really effects quality and taste. 
  4. Guar gum is optional but it lends a beautiful smooth creaminess to the finished product as it is a stabalizer.

Are you wondering how I got it to look like it just came out of an Soft Serve Ice Cream machine? I put it into a piping bag and piped it into the bowl.. ;-) It was better than the bought ice cream let me tell you.. If you want to serve it to guests, family or friends then this is a great way to present it.. Enjoy! 



I am not a doctor, registered dietitian or fitness expert. The purpose of my blog is to share my experiences with food, fitness and life and hopefully to inspire you. All content provided on my blog is for informational purposes only. I make no representations as to the accuracy or completeness of any information on this site or found by following any link on this site. Karen



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