Strawberry Coconut Vegan Ice Cream Recipe

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

By: Lisa Guy

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.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Guy

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

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