The Perfect Duo - Strawberry Ice Cream + Double Chocolate Ice Cream


Strawberry Vegan Ice Cream - Chocolate Vegan Ice Cream - made with Totally Nuts Almond Milk

 

This two-in-one ice cream recipe is the perfect dessert dish to cap off a romantic dinner - or treat yourself with if you're riding solo. Creamy strawberry ice cream alongside luscious double chocolate is always a winning pair for a vegan dessert, whether you eat them separately or mix them up together. Maximum creaminess is achieved by using freeze-dried strawberries in one recipe, and cacao powder in the other, both absorbing more water and creating that decadent texture that can be hard to create with home-made dairy-free frozen desserts. 

Strawberry Ice Cream

250 grams of soaked cashews (approximately 1.5 cups before soaking)
2 cups Totally Nuts Almond Milk - Original or Vanilla flavor
2 tsp vanilla
1/2 cup agave nectar 
1.2 oz freeze-dried strawberries (1 bag of typical freeze-dried strawberries)
Additonal cup or so of freeze-dried strawberries

Blend cashews, almond milk, vanilla and agave nectar in high-speed blender for 1-2 minutes until creamy. Freeze your cashews ahead of time will help keep this mixture from overheating. Once your mixture is creamy (and not too hot), blend the 1.2 oz of freeze-dried strawberries until well blended and your mixture is pink. Do not overblend.

If you want to eat the ice cream right when its done churning, then refrigerate your mixture overnight. Prepare your ice cream maker and churn the mixture for 20-30 minutes until its creamy and firmed up. While its churning, take your cup of freeze-dried strawberries and break the bigger pieces up some so that they move through the churner easier. Once your ice cream is firm, add the additional freeze-dried strawberries slowly until well-incorporated. Server and eat or store in the freezer. Thaw in the refrigerator for best texture. You can also use fresh strawberries in the last step instead of freeze-dried, they will just be more frozen when you eat it since they have water in them. 

 

Double Chocolate Ice Cream

250 grams of soaked cashews (approximately 1.5 cups before soaking)
2 cups Totally Nuts Chocolate Almond Milk (Vegan Chocolate or Chocolate with Honey)
2 tsp vanilla
1/2 cup agave
1/2 cup cacao or cocoa powder
Additional cacao / agave if desired
1/2 cup Enjoy Life mini chocolate chips

Blend cashews, almond milk, vanilla, agave nectar and cacao powder in high-speed blender for 1-2 minutes until creamy. Freeze your cashews ahead of time will help keep this mixture from overheating. For additional creaminess and chocolate flavor, add 1/4 cup of cacao powder and 2 Tbsp of agave (and repeat if you REALLY love chocolate). 

If you want to eat the ice cream right when its done churning, then refrigerate your mixture overnight. Prepare your ice cream maker and churn the mixture for 20-30 minutes until its creamy and firmed up. Once its close to done, pour in the chocolate chips slowly until well-incorporated. Server and eat or store in the freezer. Thaw in the refrigerator for best texture. 

 

 



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