Vegan Strawberry Ice Cream

• 2 cups Raw Cashews
• 1-1/2 cup Tap Water
• 1/2 teaspoons Organic Vanilla Extract
• 1/4 teaspoons Cinammon
• 10 whole Pitted Dates
• 1/2 cups Hot Water
• 12 whole Frozen Strawberries
• 2 Tablespoons Cornstarch

1. This recipe makes 1 1/2 quarts (3 pints).
2. 1. Pour raw cashews into a blender with the tap water. Add the vanilla extract and cinnamon. Let it sit for about 10 minutes to soften the nuts.
3. 2. In a small bowl, add the pitted dates and the hot water to soften the dates. Let it sit until the time is up for the cashews (3-5 minutes).
4. 3. Once the 10 minutes is up, blend the cashews and the water for a few minutes until smooth. Add the dates and water from the dates into the blender as well. Blend it all together until smooth and no more chunks remain.
5. 4. Add the frozen strawberries to the blender and blend until only small chunks remain, or smooth to taste. Then add the cornstarch and process until blended (to help with the texture once frozen).
6. 5. Pour the mixture into your ice cream maker and process according to manufacturer's instructions. This ice cream comes together quickly and in my machine it is ready in about 20 minutes.

cashews, tap water, vanilla, ubc, dates, water, frozen strawberries, cornstarch

Taken from tastykitchen.com/recipes/desserts/vegan-strawberry-ice-cream/ (may not work)