Strawberry-Ginger Ice Cream
15m prep 5m cook 20m ready
A creamy, dairy-free ice cream combining sweet strawberries with zesty ginger. The cashew-coconut base creates a rich texture, while fresh ginger adds a subtle heat.
Ingredients
- 1/4 cup raw cashews soaked in water for 30 minutes
- 1 can full-fat coconut milk
- 2 cup fresh or frozen strawberries
- 1/2 tsp grated peeled fresh ginger grated
- 1/4 cup pure maple syrup
- 1 tbsp coconut oil
- 1 tsp vanilla extract
- 0.5 vanilla bean seeds scraped
- 0.5 medium lemon juiced
- sea salt
Nutrition (per serving, estimated)
Estimated based off 8 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 209 mg
- Iron: 8.36 mg
- Magnesium: 261 mg
- Phosphorus: 549 mg
- Potassium: 1661 mg
- Zinc: 5.37 mg
Let's Cook
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Step 1.
Freeze the bowl of an ice-cream maker for at least 24 hours before using.
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Step 2.
Rinse and drain the soaked cashews. In a blender, combine the cashews, full-fat coconut milk, strawberries, grated ginger, maple syrup, coconut oil, vanilla extract or vanilla bean seeds, lemon juice, and a pinch of sea salt. Blend on high for 2 to 3 minutes, scraping down the sides as needed, until smooth and creamy.
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Step 3.
Pour the blended mixture into a small saucepan and bring to a simmer over low heat. Simmer for 5 minutes, then turn off the heat and let the mixture cool slightly. Strain through a fine-mesh sieve into a lidded container, pressing on solids to extract as much liquid as possible. Refrigerate for a few hours until completely cool.
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Step 4.
Once the mixture is chilled, churn it in the ice-cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer the churned ice cream to an airtight container, press a sheet of parchment paper directly onto the surface, and freeze for at least 1 hour before serving.
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