Ice cream? Really, during the winter? Shame on you for being prejudiced! Ice cream can and should be enjoyed year round. :) Besides, eating ice cream in the winter is a bulletproof excuse to snuggle up in your sweetheart’s arms. Goosebumps, puppy dog eyes, and a promise to share is always a win! I lived most of my life in Alaska and trust me, the blistering cold doesn’t slow the locals down from enjoying ice cream. Been there, done that. So, go ahead, get that parka on, slip on those mukluks, adorn that head of yours with that hat Great Grandma knitted for you (you know the one with pompoms on it) and get busy making this recipe! You can read more about balsamic vinegar here if you would like to.
Ingredients: yields 1 quart
- 3 cups organic strawberries, diced (split into two measurements; 2 cups / 1 cup)
- 2 cups raw cashews, soaked for 2 hours, drained and rinsed
- 1 cup raw almond cream / milk ( 1 cup almonds + 1.5 cups water + 2 dates)
- 2/3 cup raw coconut nectar or agave
- 3 Tbsp balsamic vinegar
- 1/8 tsp sea salt
- In the blender combine 1 cup of strawberries along with the balsamic vinegar. Pour into another container and set aside. Save 1/2 cup of sauce to drizzle on top when serving.
- Combine the cashews, almond milk, agave, and salt in a high-speed blender and blend until the mixture is smooth in texture. Test the batter by rubbing it between two fingers. If there is some grit to it, continue blending till this goes away. This can take up to 5 minutes. We want a creamy mouth feel as the end result!
- Add the strawberries and blend.
- Place the blender container in the freezer for 1 hour to chill.
- Then finish the ice cream according to the manufacturer’s instructions that comes along with your ice cream machine.
- If you don’t have an ice cream machine you can pour the batter into ice-cube trays and freeze that way. When you are ready to eat it, pop the cubes out into your high-powered blender and blend till creamy.