Makes 1 quart
A variation on my basic Vanilla Ice Cream recipe, this fruity frozen cup brings a smile to anyone who loves sweet, fresh berries in the summertime. Of course, any kind of local, fresh and seasonal berry (or a combination) can be used.
2 cups cashews or macadamia nuts, soaked in water to cover 30 minutes, drained
3 pints organic strawberries, stemmed
1 cup unsweetened oat milk
3/4 cup agave nectar
2 teaspoons vanilla extract
Pinch sea salt
Variatins on the Theme:
Strawberry Chocolate Chip: add 1 cup chopped chocolate chips or cocoa nibs after chilling
Strawberry Chunk: add 1 cup finely chopped strawberries after chilling
Blend all the ingredients in a food processor or high speed blender until smooth; you may need to blend for 5-8 minutes to get it really creamy. (Additions like chocolate chips, nuts or other chunky items can be stirred in after chilling.) Scrape the sides of the bowl with a spatula as you go. You can taste it now too, adding more sweetener or flavorings, if desired.
Transfer the batter to a covered bowl and refrigerate for 1-8 hours (you can also freeze it for 30-40 minutes) until well chilled. Add any chunky additions at this point (soft cookies can be added to the machine as it's running).
Pour the cream mixture into an ICE-COLD ice cream maker and freeze according to manufacturer's instructions. Serve immediately or freeze for later. If frozen, thaw at room temperature for 10-15 minutes before scooping.
©2008 Copyright Alison Anton - All rights reserved.