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Strawberry Ice Cream
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Strawberry Ice Cream

 

  • 6 c. frozen or fresh strawberries
  • 1 12 oz. can raspberry-apple juice concentrate
  • 1 can coconut milk
  • 3/4 c. cashew-macadamia nut butter, or 1 1/2 c. cashews
  • 1 pinch salt (opt.)
  • 1/2 c. (or less) agave nectar or honey, to taste
  • 1 tbsp. vanilla
  • 1/2 tsp. strawberry flavoring (opt.)
  • 3 tbsp. lecithin (opt.)

 

  1. Let strawberries thaw if using frozen strawberries.
  2. If using whole cashews, process them in a blender with the juice concentrate and enough of the coconut milk for it to blend until very smooth.
  3. Combine remaining ingredients and blend until smooth.
  4. If desired you may leave some of the strawberries in small chunks (you will probably need to blend in two batches).
  5. Pour into ice cream maker and freeze as directed.