Strawberry Orange Ice Cream
This luxuriously creamy dairy-free ice cream is a berry lover's dream. A high-speed blender such as a Vitamix works best for this recipe. If you're using a regular blender, partially thaw the strawberries and soak the dates with the cashews to ensure smoother blending.
Serves: Serves 4-6
  • ¾ cup raw cashews or cashew pieces, soaked for 4-12 hours
  • 1 (10-ounce) package frozen strawberries (or about 1-1/2 cups frozen strawberries)
  • 1 (14-ounce) can full-fat coconut milk
  • 1 cup water
  • 4 large Medjool dates, pitted and torn into pieces
  • ¼ cup raw honey
  • 2-3 teaspoons finely grated orange zest
  • 1 teaspoon vanilla extract
  1. Rinse and drain the cashews. Add them to the container of a blender. (A high-speed blender like a Vitamix is ideal for this recipe.) Add the strawberries, coconut milk, water, dates, honey, orange zest, and vanilla. Blend on high until creamy and smooth.
  2. Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions. (I churn mine for 20-25 minutes.) Enjoy the ice cream right away or freeze for 2-3 hours for more shapely scoops.
Recipe by Daily Bites at