Now We Are Talkin’! Strawberry Cashew Ice Cream Please

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Wowza, I have been a busy gal! As I sit down to type this, my parents left town just this morning and I have been working the day away since their departure. I hadn’t seen either of them in six months, so it was a real treat to spend a weekend with them and only them. I have three younger siblings, so I felt like a total parent hog during this unusual sibling-free parent time. No matter how old you get, family time is so important. As for work stuff, my cookbook is coming along nicely, but just between you and me and whomever else reads this, my favorite part of working on a health desserts cookbook is the food photography part! I can take a million photos {or at least almost a million} to make sure I capture the best photo and I am enthralled by food photography. I just can’t get enough of it. And I may be exaggerating just a bit regarding how many photos I take. It may be more like thousands, but I don’t count. I just keep clicking and clicking and forming an unnaturally strong liking for my camera.


Today’s creation was this strawberry cashew ice cream and I didn’t use an ice cream maker because I don’t own one! Why I don’t possess an ice cream maker is certainly a question considering how often I prepare homemade dairy-free ice cream in my food processor. I suppose it’s because I’ve been getting away with food processor-prepared ice cream for so long now that perhaps an ice cream maker is unnecessary for me! Do you have an ice cream maker? If so, how do you like it? I have about 40 recipes done now and I have quite a few to retest and take pictures of. I can’t complain because it’s an opportunity to take more photos hehehe.


I am not sure why these two photos are slightly darker than the first one on the top of this blog post, but they are all unedited. It goes to show you that angles and lighting can really make a difference. Maybe the sun came to shine through my huge windows a bit more when I took the first one!


I also like taking pictures of flowers and other nature settings. I went to the farmers’ market yesterday and was lucky enough to take these flowers home with me. They were even more beautiful in person.


One outdoor picture and one indoor! Which picture do you like better? Personally, I am a fan of the indoor picture just because the flowers and their colors really stand out when I took the photo in my littl’ living room.


Another reason why I love to cook and bake so much is because I am a total podcastoholic. As in, I must listen to at least five podcasts every single day. I listen to them while I am recipe testing and ahhhhhhh how they enhance the quality of my kitchen working hours and ahhhhhhh how they add knowledge and insight into my brain! I am so in love with my favorite podcasts.

Today I listened to The School of Greatness with guest Dr. Lissa Rankin. I was in heavenly bliss the entire time I listened. I am looking forward to reading Dr. Rankin’s recently published book, Mind Over MedicineYou really can change the way you feel by how you think! I learned about the Spontaneous Remission Project, which,

“consists of over 3500 case studies in the medical literature of patients who have been cured from seemingly “incurable” illnesses, either without medical treatment or with treatment deemed inadequate for cure. These case studies, written up by doctors as unexplainable cases, offer a scientific peak into the mystery of medicine, the awe of medicine, and the possibility of what some might call (though most doctors wouldn’t dare) “miracles,'” as Dr. Rankin wrote in this Facebook post!

Want to know a few other podcasts I am loving lately? The Art of Charm {everything rules}, Dear Sugar Radio {most of the time it rules}, Knowledge For Men {I swear, there cannot just be men listening to all of that fascinating content} and Your Kick Ass Life {it’s kick ass, of course!}. Do you have a favorite podcast? Let me know in the comments because I would love for us to share our favs.

Now that I’ve fed you some of my latest mind food, you might be wondering about that ice cream recipe….and you didn’t think I was going to show you all of those pictures of yummy vegan ice cream without providing you the recipe, did you? Golly I hope not, because here is the recipe!

Strawberry Cashew Ice Cream

Ingredients (makes 2-3 servings):

1 cup raw cashew nuts (can also use macadamia, almonds or hazelnuts)
1/2 cup nondairy milk of choice (I used unsweetened almond milk)
1/3 cup date paste or maple syrup
1 teaspoon vanilla extract or 1 vanilla bean, scraped
3/4 cup fresh or frozen organic strawberries
1/2 teaspoon Stevia for extra sweetness, optional

Optional toppings: Fresh, frozen or freeze dried berries (you see organic freeze dried raspberries from Nature’s All in the pictures I took) shredded coconut, cacao nibs, mulberries, goji berries, anything you want!


In a high speed blender or food processor, grind nuts to a powder. You want to get them as finely ground as possible, to ensure a smooth and creamy texture in the final ice cream. Next, add in all of the other ingredients and blend well. The mixture should have a somewhat velvety consistency, with no lumps or graininess.

Pour into an ice cream maker, and follow manufacturer’s instructions. If you do not have an ice cream maker (like me!), pour the mixture into a container and freeze it, stirring the mixture every hour or so until frozen. This way takes longer, but works just as well.

Ice cream should keep in an airtight container in the freezer for up to a month. If you find that your ice cream is too hard, add a little less nondairy milk next time. If you instead find that your ice cream is too soft, add more. Makes about 4-5 scoops worth or enough for 2-3 people!

Enjoy the ice cream at any time and know that when you eat nuts in any form and any type, you are consuming a lifespan-enhancing, disease-preventing, weight-loss food! You certainly cannot beat that!

One Comment

  1. Jillian says:

    It’s almost summer, and I’ve been thinking about ice cream all the time! I will try this recipe soon!

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