Strawberry Cashew Ice Cream

• Delicious, extra creamy vegan ice cream.
• Made without cane sugar.
• Perfect for scooping into cones or eating with a spoon.
• No ice cream maker needed.

Organic Cashew Nuts (1kg) - Sussex WholeFoods

2 cups cashew nuts

Oat 'Cream' 250ml (Oatly)

1 packet of oat cream

Ecomil Nature Organic Sugar Free Almond Drink 1L

200ml almond milk

Maple Syrup, Organic 250ml (Meridian)

1/2 cup maple syrup

Freeze Dried Strawberry Powder 100g (Healthy Supplies)

50g strawberry powder

Vanilla Paste 100ml (Little Pod)

1tsp vanilla extract

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

salt to taste

Other Ingredients

• Water.

Method

1. Soak cashew nuts overnight.
2. Place all the ingredients in a blender and blend until smooth.
3. Pour mixture into a metal bowl and place in the freezer. Freeze for 45 minutes. When it begins to freeze near the edges, remove from the freezer and stir with a whisk or spatula. Return to the freezer.
4. Keep checking the ice cream every 30 minutes, stirring as it freezes. Repeat for 2-3 hours.
5. Return ice cream to the freezer and wait another 2-3 hours.
6. Remove from the freezer and sprinkle with some strawberry powder.
7. Scoop into cones or enjoy straight from the bowl!