Vegan strawberry ice cream cubes

desserts summer Spring
Total: 8 hr 30 min. | Active: 30 min.
vegan, lactose-free, gluten-free

These ice cream cubes make a fabulous summer dessert and go beautifully with an espresso as a sweet little treat. They are sugar-free and gluten-free (nut-based). The basic mixture can be adapted to suit. Instead of strawberries, you can use other fruit such as blackberries, raspberries, mangoes or kiwis. You can also add little pieces of strawberry to the mixture for an extra fruity kick!

Lara - Vanillacrunnch

Ingredients

for 14 pieces

Ice cream mixture
150 g cashew nuts, soaked overnight in water
30 g coconut oil, melted
40 g rice syrup
200 g strawberries
½  lemon, use only the juice
½ tsp bourbon vanilla powder
1 pinch salt
Glaze
160 g vegan dark chocolate, finely chopped
1 tbsp coconut oil

How it's done

Ice cream mixture

Drain the cashew nuts, place in a blender with all the other ingredients up to and including the salt and puree until smooth. Pour the mixture into the ice cube tray.

Freeze for at least 8 hrs. or overnight.

Glaze

Melt the chocolate and coconut oil together in a bain-marie. Remove the ice cream cubes from the tray, place on a rack, coat with the melted chocolate. Enjoy immediately or return to the freezer.

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