Use the recipe below or check out the Ultimate Nutritional Guide App to find other quick & easy dessert ideas.
Delicious, creamy, and refreshing! Who doesn't like ice cream. You won't be able to tell the difference.
Created by: Amy's Alkaline Kitchen | ebook
Yields: serves 3 | Prep Time: 10 mins | Freeze Time: overnight | Total Time: 10 mins + overnight
2 cups walnuts (soaked)
2 cups strawberries, frozen
1 cup walnut milk or coconut milk
1/2 cup agave nectar
5 tbsps. coconut oil
1 key lime, juice
**see app for approved foods & recipes
Start by preparing your strawberry jam. You want to make it ahead of time so it has completely cooled
Combine all ingredients in a blender (except jam) using only one cup of your frozen strawberries to start with. Blend until smooth, then add in your second cup of strawberries and mix until thoroughly combined and creamy.
Transfer your mixture to tub, pouring in a quarter at a time. After each pour, ad a few spoons of your strawberry jam. With a toothpick (or knife) gently swirl, intertwining the jam and the cream in a swirl like pattern.
Freeze overnight and enjoy!
When using an ice cream scooper, make sure to dip in warm water between scoops. To get that round shape, scooping action should be slow and continuous.
If your ice cream is too frozen, let thaw slightly at room temp. for approx. 15 minutes before digging in.
SOAKED WALNUTS ARE A MUST!
Soaking your nuts is always a must in the vegan world. Not only do they become more digestible, but they also give a smoother finish to your dish and provide a softer, more buttery flavor. It is recommend to soak them for approximately 6-8 hours in room temp. water, or for those in a rush, 1 hour in boiling hot water.
Images courtesy of Amy's Alkaline Kitchen | ebook
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