An ice cream healthy enough to have for breakfast? That's right. I am in love. Cashew based ice cream. I would have never guessed it would taste so amazing! Really guys, I promise, this is not one of those ice creams that only health nuts with super tolerable pallets will enjoy - this is an ice cream for all ice cream fans alike! I stumbled across it in my local health food store, super ecstatic at the thought of raw ice cream, but then nearly feinted at the sight of the price. They ranged from six to eight dollars for a container that I considered to be a single serving. Ouch! So, naturally, I thought "I'll just make it!" And here you are, four times the ice cream of the tiny container for half the cost. Did I mention it is raw, vegan, gluten free, soy free, processed sugar free, and tastes freaking incredible?! Top with my favorite granola (recipe here), keep it 100% raw with a homemade or store bought raw granola, or deck it out with dark chocolate chunks and crushed Speculoos cookies (as Scott would have it, of course).
1 3/4 cups raw cashews soaked
3 cups cold water
10 dates pitted and chopped
1 teaspoon vanilla
10 large sweet strawberries divided
Begin by soaking your cashews in a bowl of water for 4-6 hours, or overnight. Drain the cashews and place them in a high-speed blender along with the 3 cups of cold water. Blend until smooth, around 30 seconds. Add the dates, pitted and chopped, and let soak for 10-15 minutes. Then blend for another 45 seconds to 1 minute to ensure a super smooth mixture. Add the vanilla and 5 strawberries, and blend again until smooth. Process the ice cream mixture in your ice cream maker according to its instructions. When the ice cream begins to thicken a bit (usually after about 10 minutes of processing for mine) mash the last 5 strawberries up in a bowl and add them to the mixture in the machine. My ice cream is usually ready after 30 minutes of churning, and is the consistency of a thick strawberry milkshake (mmm...) before I freeze it for a few hours. When the ice cream is finished, transfer to an airtight container and store in the freezer until ready to consume. Let thaw for 20 minutes before serving.