PHOTO: Brilynn Ferguson
This velvety pink ice cream is brought to you by sun on my shoulders and summertime happiness.
1 lb strawberries, halved
3/4 cup organic sugar
3/4 tsp freshly squeezed lemon juice
1/8 tsp sea salt
14 oz can full-fat coconut milk, refrigerated overnight
1 cup raw cashews, soaked overnight and rinsed
1/2 cup unsweetened almond milk
1 tsp vanilla
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.
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