Kathryn Danzey, Founder
Perfect for hot afternoons, poolside chilling, or giving your sweet tooth a wholesome treat, these ice creams are freezer-perfect and ready in minutes. Enjoy a taste of sunshine that’s simple, satisfying, and deliciously guilt-free.
Instructions
Step 1
Scoop the "cream" from the top of the chilled coconut milk. Place into a blender along with the cashews, xylitol and vanilla. Blitz until completely smooth, adjusting sweetness if needed.
Step 2
Pour into a mixing bowl and stir in the strawberries. Spoon into ice cream moulds, then place in the freezer to firm up overnight. Remove from the freezer 15 minutes before eating.
Ingredients
- 1 cup cashew nuts, soaked 4-6 hours in water and drained
- 400g coconut milk, full fat, chilled over night in the fridge
- 1 pinch sweetener (Stevia works best) to taste
- 2 tsp vanilla paste
- 200g strawberries, hulled and sliced
