Strawberry Coconut Ice Cream with Coconut Nectar-Roasted Almonds
Strawberry Coconut Ice Cream with Coconut Nectar-Roasted Almonds
A rich, creamy, plant-based ice cream, filled with flavour and antioxidants.
Servings
6
Prep time
Cook time
Recipe
GF, VG
Ingredients
- Almonds
- ½ cup almonds
- 1 tbsp coconut nectar
- Ice Cream
- ½ cup raw cashews, soaked
- 200g frozen strawberries
- 2 large ripe frozen ripe bananas
- 1 tbsp coconut nectar
- 1 cup coconut milk
Method
- Preheat oven to 180ºC and line a baking tray with baking paper.
- Toss the almonds in coconut nectar and place them on the tray. Bake for 10–15 mins then sllow them to cool completely and roughly chop.
- Drain the cashews then place into a food processor with the strawberries, bananas, coconut nectar and coconut milk. Blend until a smooth ice cream consistency.
- Transfer the ice cream into a container and gently stir the roasted almonds through.
- Spoon into serving bowls or place in the freezer in an airtight container to enjoy later.
- Note: You can soak the cashews in a bowl of water overnight or in boiling water for 2–3 hours.
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