All of last week with the lovely warm spring weather we have been dreaming of summer ice-cream…
I popped the ice-cream maker bowl in the freezer and after seeing strawberries on special at the shops… it was meant to be…
Delicious Strawberry Cheesecake Gelato for Sunday dessert… as always with ice-cream… it was almost gone before it was ready and before I got a good pic…
Ingredients:… serves 4…. (1 Litre)
500g fresh strawberries, hulled
3/4 cup cashews, soaked for 2-4 hours and drained
1/2 cup almond milk (or use almond milk from the supermarket)
1/4 cup coconut butter (or coconut oil)
2 Tbsp. coconut nectar (or maple syrup or agave)
1 Tsp. lemon juice
1 Tsp. vanilla extract
pinch of sea salt
Place all ingredients into the blender and blender until smooth and creamy.
Place the mixture into an ice-cream maker and freeze according to manufacturer instructions – takes about 20 mins with a Cuisinart 2L mixer.
If you have any leftovers (I didn’t) you can freeze in ice cube trays and later blend for instant ice-cream!
Giving credit where credit is due…
This little gem of a recipe came from the lovely Chef Amber Shea – tah muchly 🙂