14 oz can
, refrigerated overnight
, soaked overnight and rinsed
- In a large bowl, using a potato masher or a fork, coarsely mash together strawberries, sugar, lemon juice and sea salt. Let stand for 15 minutes, stirring and mashing occasionally.
- Carefully open coconut milk. Place coconut milk solids in a blender. (Reserve or discard the remaining liquid. You do not want any of this liquid in your ice cream.) Add cashews, almond milk and vanilla; blend on High until thick and creamy. Set aside.
- Transfer half the strawberry mixture to the blender.
Blend on High until smooth. Pour strawberry cream
purée into bowl with the remaining strawberries; stir
until well combined.
- Pour mixture into an ice-cream maker. Churn until mixture has thickened to a consistency similar to soft-serve. In most ice-cream makers, this takes about 25 minutes — check the instructions for your machine.
- Serve immediately or prepare to freeze. Transfer to a freezer container and press a piece of wax paper against the surface of the ice cream, which will prevent ice crystals from forming. Freeze for at least 4 hours, until solid.
Use high-quality full-fat coconut milk, not low-fat. It’s the key to luscious, creamy ice cream.
The ice cream will keep in the freezer for about 2 weeks before becoming icy.
Recipe by Candice Hutchings and James Aita and excerpted from The Edgy Veg: 138 Carnivore Approved Recipes, published by Robert Rose Inc. Photo by Brilynn Ferguson.