Coconut Cashew Ice Cream with Strawberries

Ingredients

• 60 g Cashews
• 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 cashews in water for 3 hours.

2. 2.

   Drain and let them dry. Puree the cashews with coconut drink as finely as possible, then whisk in coconut milk and 2 Tbsp rice syrup carefully.

3. 3.

   Freeze the mixture in an ice cream maker until creamy. Transfer the ice cream to a container and freeze in a deep freezer for another hour. If you don’t have an ice cream maker, pour the mixture into a shallow dish and let it freeze for at least 4 hours.

4. 4.

   Just before serving, clean, wash, and chop the strawberries. Marinate them with remaining rice syrup and lemon juice. Finely chop or pulse pumpkin seeds in a blender until very fine.

5. 5.

   Serve by scooping the ice cream with an ice‑cream scoop into glasses, topping with the strawberry mixture, and sprinkling the ground pumpkin seeds on top.