Vegan Strawberry Ice Cream

Frozen Ice Bowl

Wrap the ice cream bowl with plastic food wrap and freeze the ice cream bowl for 24 hours.

Cashew Milk

1 cup cashews

Overnight soak the cashews.

1 cups water

Rinse the soaked cashews well and add 1 cup water and take out the milk.

Yields: Exactly 1 cup cashew milk
Note: After taking out the milk for the ice cream, add 3 more cup of water and blend well and take out the milk again. You can use the cashew milk where ever you use plant based milk.

Blend

1/4 cup cashews
1/8 tsp salt
12 dates
1/2 tbsp lemon juice
1 cup unsweetened cashew milk

Blend all the above. Taste the mixture, this should be little over sweet. If you think the sweetness is not enough, add more dates and blend. You do not want to blend this more after adding strawberries.

3 cups strawberries, chopped (1 pound strawberry box which you get in Whole Foods (16 oz))

Blend just enough for the strawberries to be well incorporated. Taste the mixture.

Take the frozen ice cream bowl from the freezer, remove the plastic wrap and keep inside the ice cream maker. Attach the paddle, cover with the lid, turn on the ice cream maker and pour the strawberry ice cream mixture through the opening into the ice cream maker.

You will see the ice cream will start turning thick and creamy.

After 30 more minutes, turn off the ice cream maker.

Once done, use the wooden spoon to take out the mixture into the ice cream container, cover with the air tight lid, freeze for at least 8 hours.

To Serve:

Keep the ice cream out for 30 minutes, so that you can scoop out the ice cream.

Scoop out the ice cream into a cone or a bowl.

Taste Note: Tastes GREAT. I will definitely make it again with the modifications I noted down and except it to be AWESOME. If not, I won't be making this again.

Note: I added just 8 dates and the sweetness was not enough, we could taste the sourness of strawberries. Also I added 1/4 cup of coconut oil and I was able to taste the coconut oil, which I didn't like. So made changes and noted down, expecting it to taste awesome with my modification.

Blueberry and Cream Ice Pops

13 5 Oz Can Full Fat Coconut Milk (660 Calories)
3 Tbsp Maple Syrup (157.5 Calories)
1 Tsp Pure Vanilla Extract
1/4 Tsp Ground Cinnamon
1 Cup Blueberries

Combine the coconut milk, maple syrup, vanilla extract and cinnamon in a blender. Blend until smooth.

Add the blueberries and blend until they are smooth and completely pureed.

Pour into molds and freeze for 4 to 6 hours before serving.

Yields: 6 Small Pops (My Popsicle mold is small 6 molds, after pouring into the 6 molds, we had 1 mold worth of liquid left, which we drank)
Taste Note: I added only 2 Tbsp of Maple Syrup and the sweetness was not enough, I didn't blend blueberries smooth, so didn't like the texture, noted the modifications in the recipe, so next time, hoping it will come out awesome. I was trying to make like the below one.