Strawberry Coconut Ice Cream with Coconut Nectar-Roasted Almonds
This beautiful creamy ice cream is bursting with flavour and nutritional goodness. Strawberries are packed with protective antioxidants called anthocyanidins that help reduce the risk of cardiovascular disease. Strawberries and bananas are both fabulous sources of heart-healthy vitamin C, potassium and fibre.
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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