We’ve got another delicious flavor of cashew ice cream to share, Strawberry Cashew Ice Cream – just in time for the fresh strawberry season. This flavor is another one of our favorites with chunks of strawberries swirled into the cream. It’s fun to watch the ice cream maker blend the flavors together!! 🙂
Unlike Chocolate Cashew Ice Cream, we can definitely taste the coconut from the coconut milk along with the strawberries in this Strawberry Cashew Ice Cream. I think this tastes amazing, but if you don’t love coconut, this might not be for you.
If this is your first time making cashew ice cream, you might want to check out my post The Basics of Making Cashew Ice Cream for detailed info on all the ingredients and process.
To get started, we need to soak the RAW cashews in water for at least 4 hours.
Drain the water from the cashews and discard. Add the cashews, coconut milk, honey (or sugar), and vanilla to the blender bowl.
Blend until mixed really well – nice and smooth.
Pop this in the fridge for a few hours or overnight. While this is in the fridge, chop about 2 cups of frozen strawberries or 1 qt of fresh strawberries. Love using my super chopper thingy (“manual food chopper” to be technically correct). If you’ve not seen this on my other posts, this gadget is one of our favorites. Cal discovered that you can cut butter into flour with this chopper in no time at all. I’m not a big fan of gadgets, but this one is a keeper!! And it hardly takes up any room at all.
Once the cashew mixture has chilled and the strawberries have been chopped, it’s time to start churning this into ice cream. Pull your already chilled ice cream maker bowl out of the freezer. Remember to freeze this for 24 hours ahead of time or store it in the freezer, ready to go, like we do.
Add the cashew mixture, then the strawberries and let it whirl.
After about 10-15 minutes, you’ve got this delicious Strawberry Cashew Ice Cream!
- 1 cup raw cashews
- water to soak cashews in
- 1 can unsweetened, first pressing coconut milk
- ½ cup honey (or sugar)
- 1 tsp. vanilla extract
- 2 cups fresh or frozen strawberries
- Soak the RAW cashews in fresh water for at least 4 hours.
- Drain the cashews and discard the soaking water.
- In a blender, mix the cashews, coconut milk, honey, and vanilla extract.
- Blend until very smooth.
- Chill for 2-3 hours or overnight.
- While cashew mixture is chilling, chop strawberries.
- Add cashew mixture and strawberries to a pre-chilled bowl of ice cream maker.
- Follow the instructions on your ice cream maker to churn this delicious mixture into ice cream - mine takes about 10-12 minutes.
- Serve or freeze.