STRAWBERRY CHEESECAKE ICE CREAM
SERVES 4 PORTIONS
1 1⁄2 cups (360 ml) fresh strawberries, washed and stems removed
1 banana
1 cup (240 ml) unsweetened almond milk or other plant-based milk
1 tsp vanilla extract
1 tbsp cashew butter or nut butter or seed butter of your choice
1 cup (240 ml) cashew nuts
3 tbsp arrowroot powder
1 recipe Cake Crumble
NUTRITIONAL VALUES
Calories: 171kcal
Fat: 13.4g (6.2g S.Fat)
Carbs: 12.7g
Protein: 4g
Sugar: 4.8g
Sodium: 55mg
METHOD
Set aside 1/4 cup (60 ml) of the strawberries in small pieces. Blend the remaining strawberries, banana, almond milk, vanilla, cashew butter, cashews, and arrowroot until smooth.
If desired, add more sweetener or vanilla extract. Add the strawberries and mix well.
With an ice cream maker: Fill an ice cream maker halfway with the ice cream mixture and freeze according to the manufacturer's instructions.
Without an ice cream maker: Pour the ice cream mixture into a freezer-safe bowl and place in the freezer for 3 hours, mixing well every 30 minutes.
Scoop out some ice cream balls and roll them in the prepared cake crumble when the ice cream is done. Serve and have fun!
If desired, add more sweetener or vanilla extract. Add the strawberries and mix well.
With an ice cream maker: Fill an ice cream maker halfway with the ice cream mixture and freeze according to the manufacturer's instructions.
Without an ice cream maker: Pour the ice cream mixture into a freezer-safe bowl and place in the freezer for 3 hours, mixing well every 30 minutes.
Scoop out some ice cream balls and roll them in the prepared cake crumble when the ice cream is done. Serve and have fun!
