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Strawberry Ice Cream

Serving size: 3-4

Prep Time: 15

Freeze time: 8 hours

FREE OF: gluten, dairy, soy, coconut, banana, seeds, lime, fish, cauliflower, egg


  • 3 Cups raw cashews

  • 1 1/2 Cup water

  • 6 Tbsp. Olive Oil

  • 1 tsp lemon juice

  • 1 Tbsp. Vanilla extract

  • 1 Cup Sugar

  • 2 Cups Fresh Strawberries


  1. Put everything into a Vitamix or blender on high (if you don't have high speed blender, soak cashews overnight)

  2. Blend till smooth

  3. Pour into freezer safe container

  4. Let freeze for at least 8 hours (I know, we wish it was sooner too)



If you're making this for Halloween and you're hoping to make it extra red, just add some red food coloring. You can pair this with our brownies (here) and use Halloween cookie cutters to cut out the brownies into spooky shapes and put the ice cream on top/bottom or make it an ice cream brownie sandwich.

If you're just making this as a regular treat its amazing with fresh strawberries or chocolate covered strawberries and our gooey fudgy hot brownies. That's our favorite, but you could have this alone or with any other array of desserts. Pro-tip, once you've scooped your ice cream into a bowl, pour in some almond milk. It's divine.


Story behind the recipe:

This was made as a surprise for Allergy Girl one night after a long day at work. One of Allergy Girl's favorite ice cream flavors (before she figured out her allergy to dairy) was Haagen Dazs strawberry ice cream. This is a great alternative to that ice cream. It's such a simple and easy recipe to make, all it takes is the patience to wait till it's frozen.

This is a pretty safe recipe for all allergies unless you're allergic to cashews. If you are, you could try using another nut that you can have. Let us know if you do try a different nut and tell us how it went! We would love to see pictures and hear about how you made it work for yourself!

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