Raw Strawberry Shortcake Ice Cream
Raw Strawberry Shortcake Ice Cream
Makes about 6 cups
Shortcake:
1 cup raw coconut flour
1 cup raw almond meal
4 soft medjool dates
1 tsp pure vanilla extract
1/8 tsp sea salt
1 cup coconut water
2 cups young coconut meat (or raw cashews, soaked 4 hours and drained if unavailable)
2 cups soaked raw cashews, drained (soaked at least 4 hours)
1/2 cup raw coconut nectar
seeds of one vanilla bean
a pinch of sea salt
2 cups fresh organic strawberries
1/2 cup coconut oil, warmed to liquid
Strawberry Swirl:
1 cup fresh organic strawberries
2 pitted soft medjool dates (soaked in water 30 minutes if not soft and drained well)
1 tsp pure vanilla extract
To make shortcake chunks, combine all ingredients in a food processor and process until finely ground and holds together when squeezed. Form into small chunks and place in a bowl. Place in the freezer until hard.
Add coconut water to a food processor, along with cashews, coconut, agave nectar, vanilla, sea salt and strawberries. Process until smooth, then with the processor running, add the coconut oil slowly and process until well incorporated, about a minute. Pour the mixture into an ice cream maker and process according to directions.
Meanwhile to make the swirl, combine all ingredients and blend in the food processor until smooth. Set aside. When the ice cream is done churning, remove from ice cream maker, stir in shortcake chunks, then pour 1/3 into a freezer safe container with a lid. drizzle 1/3 of the swirl over it, then pour half the remaining ice cream over that. Drizzle with half the remaining swirl, then top with the remaining ice cream then the remaining swirl. Place in the freezer and let sit for at least four hours or overnight to firm up to scoopable consistency.
