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.

Vegan Jackfruit Ice Cream

Frozen Ice Bowl

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

13.5 oz Coconut Milk (Native Forest Organic Simple Coconut Milk)

Keep the coconut milk in the refrigerator for 24 hours

8 ounces frozen jackfruit, thawed

1/2 cup raw honey / maple syrup / cane sugar

Blend coconut milk, frozen jackfruit, honey (or cane sugar or maple syrup) in vitamix.

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 jackfruit ice cream mixture through the opening into the ice cream maker.

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

1/2 cup frozen thawed jackfruit, finely chopped 4.27 ounces )

After 20 minutes, add finely chopped jackfruit into the ice cream maker.

After 10 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 20 minutes, so that you can scoop out the ice cream.

Scoop out the ice cream into a cone or a bowl and top it with some more  fresh chopped jackfruit.

Taste Note: Tastes AWESOME.
Note: I used honey, so what I made is not vegan. But you can use either light or amber maple syrup (do not use dark maple syrup, that will change the color of the ice cream) or cane sugar to make it vegan.

Jackfruit
calories = 125 x 2.5 = 312.5
sugar = 29 x 2.5 = 72.5 grams

Honey
calories = 70 (for 1 tbsp) x 8 = 560
sugar = 14 x 8 = 112 grams

Coconut Milk
calories = 140 x 5 = 700
total fat = 14 x 5 = 70 grams
saturated fat = 12 x 5 = 60 grams

Total calories in this ice cream = 1572.5
Total sugar = 184.5 g
total fat = 80 g
saturated fat = 60 g

This ice cream is totally organic, non-gmo and healthy ice cream. Even with the above nutritional information, I would say this ice cream is much more healthier than the store bought ice cream.

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.