Vegan strawberry ice cream


Enjoy a creamy strawberry ice cream with a clear conscience! Totally plant based, raw and lactose free. 


4 portions

Ice cream  Topping  
250 ml cashew nuts 50 ml Superfruit Coconut oil, melted  
100g strawberries 1 tsp Superfruit Beet beetroot powder  
50g ripe bananas, frozen in pieces 0.5 tbsp Superfruit Agave syrup  
3 dates optional shredded coconut for dipping  
100 ml Coconut milk    

Soak the nuts for about 3 hours, then drain. Mix all the ingredients for the ice cream together until it has a smooth and creamy texture. Pour into ice cream moulds and put them in the freezer until the ice cream solidifies. Mix all the ingredients for the topping in a blender and dip the ice creams in the mixture. You can also sprinkle a little grated coconut on top and then freeze it into the ice creams again or eat them directly. Remove the ice cream from the freezer a short while before serving so that they become slightly soft; this results in the best taste!