Coconut Cashew Ice Cream with Strawberries
Coconut cashew ice cream with strawberries - Creamy temptation with an exotic touch
Healthy, because
Even smarter
Nutritional values
Cashews score with tryptophan. The amino acid is a precursor of the happiness hormone serotonin and promotes good mood. Coconut milk contains significantly less fat than whipped cream and shines with so-called MCT fats (medium-chain fatty acids): They go directly to the liver, where they are mainly converted into energy and less into body fat.
If you are not a fan of the exotic coconut flavor, you can simply replace coconut drink and coconut milk with cow's milk and whipped cream. If you like, you can add the pulp of a vanilla bean.
(Percentage of daily recommendation)
| Calorie | 298 cal. | (14 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 9 g | (36 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 3.1 μg | (5 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 270 mg | (7 %) | ||
| Calcium | 21 mg | (2 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 12.9 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 2 ¼ ozs Cashews
- 7 ozs coconut drink
- 7 ¼ ozs Coconut milk
- 3 Tbsps Rice syrup
- 9 ozs Strawberries
- 1 Tbsp lemon juice
- 1 ¾ ozs Pumpkin seed (2 TBSP.)
Kitchen utensils
Preparation steps
For the ice cream: soak the cashews in water for 3 hours.
Drain cashews and allow to drain again. Puree cashews as finely as possible with coconut drink and mix thoroughly with coconut milk and 2 tablespoons rice syrup.
Freeze mixture in an ice cream maker until creamy. Pour the ice cream into a freezer container and freeze in the freezer for another 1 hour. If you don't have an ice cream maker, pour the mixture into a shallow container and freeze for at least 4 hours.
Just before serving, clean strawberries, wash, chop and marinate with remaining rice syrup and lemon juice. Chop pumpkin seeds very finely or grind finely with a blitz chopper.
To serve, shape the ice cream into balls with an ice cream scoop, arrange in glasses with the strawberries and sprinkle with the ground seeds.
