Strawberry Coconut Milk Ice Cream

Strawberries make me think of spring.  In Canada, we have had a long winter and are ready for the season of spring.  It is a bit early for fresh strawberries, but I used frozen strawberries and found some fresh raspberries in the store to use for garnish.  This recipe reminds me that spring and warmer temperatures are just around the corner!

Ingredients

1 cup raw cashews
1 cup coconut water
1 can coconut milk
1/3 cup liquid honey
12 drops of vanilla liquid stevia
1 tablespoon hemp seeds
1 tablespoon chia seeds
2 tablespoons coconut butter
1/4 cup liquid coconut oil
1 teaspoon vanilla
2 cups frozen strawberries

Directions

1.  Combine the cashews, coconut water, coconut milk and honey in a high-speed blender (such as a Vitamix or a Blendtec) and blend until smooth.  Add the stevia, hemp seeds, chia seeds, coconut butter, coconut oil and vanilla and blend again.  Add the frozen strawberries and blend until smooth.

2.  Pour the mixture into a container and chill in the freezer for an hour or two.  Scoop the chilled mixture into an ice cream maker and follow the manufacturer's instructions.

3.  Store the ice cream in a container in the freezer.