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🍰 Coconut Cashew Ice Cream with Strawberries

298 kcal · 30 min · 4 servings

Ingredients

• 60 g cashew nuts
• 225 ml coconut drink
• 200 ml coconut milk
• 3 tbsp rice syrup
• 250 g strawberries
• 1 tbsp lemon juice
• 30 g pumpkin seeds (2 tbsp)

Instructions

1. 1. Soak the cashew nuts in water for three hours to make the ice cream.
2. 2. Drain the cashew nuts and let them drip dry. Puree them with the coconut drink as finely as possible and carefully mix the mixture with the coconut milk and two tablespoons of rice syrup.
3. 3. Churn the mixture in an ice cream maker until creamy. Fill the ice cream into a freezing container and let it freeze for another hour in the freezer. If you do not have an ice cream maker, fill the mixture into a shallow container and let it freeze for at least four hours.
4. 4. Shortly before serving, hull the strawberries, wash them, chop them finely and marinate them with the remaining rice syrup and lemon juice. Chop the pumpkin seeds very finely or grind them with a blender.
5. 5. Shape the ice cream into balls with an ice cream scoop, arrange it with the strawberries in glasses and sprinkle with the ground seeds.

Nutrition per serving

• kcal: 298
• Protein: 7 g · Fett/Fat: 22 g · Carbs: 16 g