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Strawberry Vegan Ice Cream

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By Jeff Rogers

Posted July 23rd, 2007

This article is reprinted with permission from Vice Cream: Over 70 Sinfully Delicious Dairy-Free Delights, by Jeff Rogers, (2004, Ten Speed Press)

Vice Cream: Over 70 Sinfully Delicious Dairy-Free Delights

Servings:	8
Author Notes:	For many folks trying to follow a strict vegan lifestyle, giving up ice cream is one of the hardest parts of the diet. Well thanks to author Jeff Rogers, you need no longer lack frozen sweet treats. Jeff's recipes are innovative and have a lot of great flavor. After all, he developed them because he found commercially prepared vegan ice creams lacking. If you are vegan (or know someone who is) you're sure to find joy in the pages of this book.
Ingredients:	1 1/4 pounds fresh, organic strawberries, hulled 1 cup young coconut water 1/2 cup raw organic cashews or cashew pieces 3/4 cup packed organic pitted honey dates
Instructions:	Makes About 1 Quart Run the strawberries through a juicer to make about 2 cups juice. Combine the coconut water and cashews in a blender. Blend on high until silky smooth, at least 1 minute. With the motor running, gradually add the strawberry juice and dates and blend until smooth. Place the blender in the freezer for 40 minutes to 1 hour or in the refrigerator for 1 hour or up to overnight, until well chilled. Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions. Serve immediately or transfer to airtight containers and store in the freezer until ready to serve.