Vegan Strawberry Ice Cream

Ingredients:

2 cups (300 g) frozen strawberries
1/3 cup (100 g) maple syrup
1 ¼ cup (300 g) full-fat coconut milk
2/3 cup (100 g) raw cashews
1/2 teaspoon vanilla extract

Directions:

1. Soak cashews in cold water overnight or boil for 20 minutes until soft, then drain.
2. Place all ingredients in a high-speed blender and blend until smooth.
3. Pour mixture into a freezer-safe container and freeze for several hours (or overnight). We recommend stirring the ice cream every 20 minutes for the first hour, otherwise it will harden too much.
4. Thaw the ice cream at room temperature before serving (about 15-20 minutes).

Recipe: elavegan.com