deserts

Strawberry and Cashew Ice Cream

  • Cook time: 20 min
  • Complexity: easy
  • Serves: 10 small portions

Creamy and fruity ice cream, simply prepared with frozen strawberries and pure bio cashew cream. A cool and clean dessert, without added sugars.

Ingredients

  • 2 tablespoons CASHMERE BEIGE 100% organic cashew butter
  • 2 cups frozen strawberries
  • 1 tablespoon vanilla extract
  • 1–2 teaspoons honey
  • Optional: 1 teaspoon vanilla protein powder (for an extra protein boost)

Nutritional values

  • Energy 59 kcal/247 kJ
  • Fat 2,8g
  • of which saturated fatty acids 0,4g
  • Carbohydrates 7,5g
  • of which sugars 5,9g
  • Fiber 1,2g
  • Protein 1g
  • Salt 0,01g

Preparations

  1. In a blender or food processor, add the frozen strawberries, cashew cream, vanilla extract, and honey. If using, add the vanilla protein powder.
  2. Blend on high speed until the mixture is creamy and smooth, about 1–2 minutes. If too thick, add 1–2 tablespoons of water or plant-based milk and blend again.
  3. For a soft-serve texture, serve immediately in small portions or use an ice cream scoop to form balls.
  4. For a firmer texture, transfer the mixture to ice cream molds or a freezer-safe container and freeze for 1–2 hours.
  5. If frozen, let the ice cream soften at room temperature for 5–10 minutes before serving.

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