Recipe from the The Raw Food World Newsletter
Strawberry ice cream is one of my favorites. I've added a glaze on top. Recipe follows
1 1/2 pounds fresh strawberries, chopped
1/2 cup coconut crystals
2 tbsp honey or your favorite liquid sweetener
1 cup water or almond milk
1 cup soaked cashews
1 tbsp creme de cassis (optional)
Combine the strawberries, sugar and honey in a bowl, and let stand for an hour while the cashews are soaking. Blend everything until smooth, then strain into a container. Chill in the refrigerator, then freeze in your ice cream maker according to the manufacturer’s instructions. This ice cream freezes hard once transfered to the freezer but softens in about 10 minutes to a scoopable consistency.
Glaze
6-8 Organic strawberries
1-2 Tablespoons agave, or maple syrup
1 drop vanilla creme stevia
Blend in a bullet blender and spoon over top of ice cream.
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