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Strawberry Ice Cream

June 16, 2010

This dairy-free and soy-free delight was submitted by CSA member and Coop Outreach Coordinator, Cassandra:

Strawberry Ice Cream

Makes 1 quart


1-1/4 pounds fresh strawberries, hulled
1 cup young coconut water
1/2 cup raw cashews or cashew pieces
3/4 cup organic pitted honey dates


1. Run the strawberries through a juicer to make 2 cups of juice.
2. In a blender, combine coconut water and cashews and process on high for at least one minute or until silky smooth. With the motor running, gradually add strawberry juice and dates and blend until smooth. Place the blender in the freezer for 40 minutes to 1 hour or in the refrigerator for a minimum of 1 hour or up to overnight.
3. Once the mixture is well-chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions. Serve immediately or transfer to an airtight container and store in the freezer until ready to serve.

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