1 cup raw cashews, soaked at least 8 hours
3/4 cup full-fat coconut cream
1/4 cup maple syrup
1/2 tsp vanilla extract
1 pound strawberries, sliced stems removed
2 Tbsp coconut sugar
Preheat oven to 350ºF.
Line baking sheet with parchment paper.
Arrange your sliced strawberries on a baking sheet.
Sprinkle with coconut sugar and toss to coat.
Roast for about 30 minutes at 350ºF until soft and very juicy.
While all that is baking, blend the soaked and drained cashews with coconut milk, maple syrup, and vanilla until very smooth.
Transfer to a bowl and place in the freezer to thicken, stirring every 10-15 minutes or so. Or use ice cream maker to process.
Remove cooled brownies from the pan (they should be very thin), slice into two halves.
Add roasted strawberries into the ice cream mixture. Don’t add too much of the juice, it will make the ice cream icy.
Line a loaf pan with plastic wrap and place one half of the brownie in the bottom. Top with swirly strawberry ice cream. It should be pretty thick, too watery and the top brownie will sink in and the other brownie half.
Freeze overnight, then slice and enjoy!