Creamy Strawberry Ice Cream

Put the raw cashews (2 cups) into a jar and cover them with [water]. Let them soak for 2-3 hours. Start 180m timer

Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper. Toss the diced strawberries (6 cups) with coconut sugar (4 tbsp) and spread them out in a single layer on the baking sheet. Roast the [diced strawberries] for minutes (25) then remove them from the oven and allow them to cool. Once they are cool transfer the [diced strawberries] plus all the juice to a bowl, cover, and refrigerate until cold. Start 25m timer

Drain and rinse the soaked cashews (2 cups). Add the cashews (2 cups), 3 cups of the roasted [diced strawberries] (half of the total) and all of their juices, the remaining coconut sugar (2 tbsp), coconut oil (0.33 cup), water (1.5 cups), agave syrup (0.25 cup), white balsamic (2 tbsp), pure vanilla (1 tsp), and sea salt (0.25 tsp) to a blender. Blend until the cream is very smooth. OPTIONAL STEP: If you don't have a high-powered blender, you may want to strain the mixture through a fine-mesh sieve so that it's super smooth.

Transfer the mixture to a bowl, cover, and refrigerate it until it is cold.

Once the mixture is cold, process it according to your ice cream maker's directions. Add the remaining 3 cups of roasted [diced strawberries] near the end and let your ice cream maker stir them in. (See notes on how to make this without an ice cream maker: pour the cream and the remaining roasted strawberries into a shallow pan and put the pan in your freezer. Every half hour remove the pan and use a fork to scrape the cream and mix it up, making sure there are no hard icy spots. You will need to do this at least 4-5 times. The texture won't be as smooth and creamy, but it will still taste delicious.)

Once the ice cream looks like soft serve, transfer it to a freezer-proof container and it freeze until it's firm. Let the ice cream soften for a few minutes before you serve it.