STRAWBERRY “FROYO”

SERVES 4 PORTIONS

1 (14-ounce/400-ml) (397g) can full-fat coconut milk (refrigerated overnight)

2 cups (480 ml) fresh strawberries, stems removed and cut into pieces

3 to 4 tbsp maple syrup or another sweetener

NUTRITIONAL VALUES

Calories: 499kcal
Fat: 5g (0.7g S.Fat)
Carbs: 96.6g
Protein: 15.2g
Sugar: 3.1g
Sodium: 231mg

METHOD

Scoop the thick white cream from the can of coconut milk into a blender. Blend in the strawberries and maple syrup until smooth. If desired, taste and add more sweetener.

With an ice cream maker:
Fill an ice cream maker halfway with the mixture and freeze according to the manufacturer's instructions. Transfer to a freezer-safe container, cover, and freeze until ready to serve. Allow 10 to 15 minutes for the ice cream to thaw before serving.

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 into serving bowls, then serve and enjoy!

STRAWBERRY RHUBARB ICE CREAM

SERVES 4 PORTIONS

2 big stalks rhubarb

1 (14-ounce/400-ml) (397g) can full-fat coconut milk (refrigerated overnight)

1 tbsp cashew butter or coconut butter

1 tbsp extra-virgin coconut oil

3 tbsp coconut palm syrup or another sweetener

1⁄2 tsp vanilla extract

1 cup (240 ml) chopped fresh strawberries

NUTRITIONAL VALUES

Calories: 527kcal
Fat: 47.6g (42.3g S.Fat)
Carbs: 21.1g
Protein: 4.7g
Sugar: 12.4g
Sodium: 75mg

METHOD

Rhubarb should be cut into small pieces. Scoop the thick white cream from the can of coconut milk into a blender. Combine the rhubarb, cashew butter, coconut oil, coconut syrup, vanilla, and 1/2 cup (120 mL) strawberries in a mixing bowl.

Blend until the mixture is smooth and creamy. If desired, taste and add more sweetener.

With an ice cream maker:
Fill an ice cream maker halfway with the mixture and freeze according to the manufacturer's instructions. Add the remaining 1/2 cup (120 ml) strawberries just before the ice cream is done. Transfer to a freezer-safe container, cover, and freeze until ready to serve. Allow 10 to 15 minutes for the ice cream to thaw before serving.

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. Add the remaining 1/2 cup (120 ml) strawberries just before the ice cream is done. Scoop the ice cream into serving bowls, then serve and enjoy!

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!