Raw Strawberry Ice Cream with Chocolate Sauce

IMG_2211s title


  • 2 Cups raw cashews, soaked overnight, drained
  • 1 Cup water + more as needed
  • 1 Cup raw date syrup
  • 12 ripe strawberries
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • dash of salt
  • Raw Chocolate Sauce
    • 5 Tablespoon coconut oil, melted (fill a large bowl with HOT water, float a smaller bowl inside with your coconut oil.)
    • 3 Tablespoons raw cacao powder
    • 2 Tablespoons raw date syrup / raw maple syrup / raw agave
    • 1 teaspoon vanilla extract
    • pinch of salt


  1.  In your blender, add your cashews and water and blend until smooth & creamy (if your mixture is too thick, add 1 Tablespoon of water & blend and repeat until desired consistency is reached).   Mix in your date syrup, vanilla extract, dash of salt, and blend until fully incorporated.  Add in 6 of your strawberries and blend until pureed.  Dice your remaining 6 strawberries.
  2. If you have an ice cream maker, add it to your mixer & prepare your ice cream per instructions. Once your ice cream is done, stir in your diced strawberries and place in a freezer-safe container.  If you don’t it’s okay!  Just pour it into a freezer-safe container and freeze for 1 hour, add to your blender and blend until smooth.  Stir in your diced strawberries and freeze until firm.IMG_2191s
  3. While the ice cream is firming up, let’s make our decadent raw chocolate syrup! Combine all of your sauce ingredients in a small bowl and whisk to combine.  Place in a sealed container and chill in your refrigerator and allow to set (it will thicken as the coconut oil firms up, about 15 minutes).  If your sauce solidifies too much, just place your sealed container in a bowl of hot water (coconut oil has a melting point of 76 degrees Fahrenheit).
  4. Serve up your delicious strawberry ice cream drizzled in your chocolate syrup.
  5. Enjoy eating whole!IMG_2151s IMG_2153s IMG_2205s blurred IMG_2211s


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