Raw Strawberry Chocolate Ice Cream Recipe

Raw Strawberry Chocolate Ice Cream Recipe

The weather is scorchio, so what better than some delicious dairy-free ice cream to cool you down!

 

Thanks to the Elements for Life team + food art blogger, Amy Lyons for this indulgent raw strawberry chocolate ice cream recipe, with strawberry swirls & chocolate chunks!

 

Whether or not you have an ice cream maker, this seasonal recipe is packed full of fresh berries, plenty of cacao and chocolate chunks. 

Raw Strawberry Chocolate Ice Cream with Strawberry Swirls & Choc Chunks Recipe

Ingredients

Ice Cream:

1 cup coconut water

2 cups young coconut meat (or raw cashews, soaked 4 hours and drained if unavailable)

2 cups soaked raw cashews, drained (soaked at least 4 hours)

1/2 cup raw honey, Sweet Freedom or raw coconut nectar - (made from apples, grapes and carob, Sweet Freedom is a low GI natural sweetener, made in the UK. Low GI? This means that the release of energy is slower and so you don’t get the same peaks and troughs of energy)

Seeds of one vanilla bean

A pinch of sea salt

1/2 cup plus 2 Tbsp coconut oil, warmed to liquid

2 cups fresh organic strawberries

Strawberry Swirl:

1/2 cup fresh organic strawberries

2 medjool or deglet noir dates, pitted

1/2 cup chopped raw chocolate

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Equipment:

 

Food processor, Mesh strainer, Ice Cream Maker (or if not, follow the instructions below).

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Method:

 

1. To make ice cream, add coconut water to a food processor, along with cashews, coconut, raw honey, vanilla, and sea salt.

 

2. Process until smooth. Then with the processor running, add the coconut oil slowly and process until well incorporated, about a minute.

 

3. Add 2 cups strawberries and cacao powder to the mixture in the food processor and process until well blended.

 

4. Pour through a fine meshed strainer to remove any coconut bits.

 

5. To make the strawberry swirl, combine the 1/2 cup strawberries with the two dates in the food processor and process until smooth.

 

6. Pour the strained ice cream base into an ice cream maker and process according to directions.

 

7. Remove from ice cream maker, stir in raw chocolate chunks.

 

8. Pour 1/3 of it into a freezer safe container with a lid, then add some of the strawberry swirl in tablespoon sized amounts.

 

9. Add half the remaining ice cream, then more drops of swirl.

 

10. Add the rest of the ice cream, then the last of the swirl.

 

11. Swirl the ice cream with a knife.

 

12. Set in the freezer for about 4 hours, or overnight before serving. If your ice cream hardens too much after sitting in the freezer a day, simply let sit out 30 minutes before serving.

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If you don't have an ice cream maker:

 

- After you have made step 4, pour the base ice cream into a bowl and place the container in the freezer and allow the mixture to freeze for 2 hours.

 

- Remove from the freezer and beat with a hand mixer to break up ice crystals that are beginning to form.

 

- Cover and place back in the freezer.

 

- Freeze for 2 more hours and then remove from the freezer and beat again with the hand mixer. The ice cream should be thick but to soft to scoop. If it is not thick enough, return it to the freezer for additional freezing time.

 

- When the ice cream has thickened properly, continue from step 7 above.​

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We'd love to hear what you think of the recipes, especially if you give them a whirl.

This recipe originally featured in the Elements for Life website.

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