1 3/4 cups raw cashews soaked
3 cups cold water
10 dates pitted and chopped
1 teaspoon vanilla
10 large sweet strawberries divided
Begin by soaking your cashews in a bowl of water for 4-6 hours, or overnight. Drain the cashews and place them in a high-speed blender along with the 3 cups of cold water. Blend until smooth, around 30 seconds. Add the dates, pitted and chopped, and let soak for 10-15 minutes. Then blend for another 45 seconds to 1 minute to ensure a super smooth mixture. Add the vanilla and 5 strawberries, and blend again until smooth. Process the ice cream mixture in your ice cream maker according to its instructions. When the ice cream begins to thicken a bit (usually after about 10 minutes of processing for mine) mash the last 5 strawberries up in a bowl and add them to the mixture in the machine. My ice cream is usually ready after 30 minutes of churning, and is the consistency of a thick strawberry milkshake (mmm…) before I freeze it for a few hours. When the ice cream is finished, transfer to an airtight container and store in the freezer until ready to consume. Let thaw for 20 minutes before serving.