Don’t get me wrong, I love to enjoy the benefits of modern kitchen appliances. In this busy world they help to save time and sometimes they produce finer results. Well my ice cream machine wasn’t accessible and I had to improvise in making this delicious strawberry ice cream. How did I go about getting such creamy results? Well the answer is the ingredients, combine with patience and love. It took me around 4 hours to get this result and my son kept asking for ice cream. Is this worth the work? Oh yes! Nothing like putting your blood, sweat and tears in what you love. Well it wasn’t that hard to make you just blend and freeze. The result was a yummy smooth ice cream with a perfect blend of coconut and strawberry.
- ½ cup raw cashews
- 1 can (400ml) full fat coconut milk
- 2 cups strawberries
- ¼ cup plus 2 tablespoons maple syrup
- 1 frozen banana
- ½ teaspoon vanilla
Place cashews and coconut milk in the blender, process until very smooth. Add strawberries, maple syrup, banana and vanilla. Continue blending until smooth and creamy. Pour ice cream into a parchment lined loaf pan or covered freezer friendly container, cover with plastic wrap and freeze for about 4 hours. Remove from freezer for about 20 minutes before serving.