These strawberry smoothies are protein-rich with a dreamy creamy texture. A texture from white beans! Navy bean that provide nutrition and protein and texture. Here I presented them in a cup with 2-ingredient fudge bricks, pitaya dice, yogurt, and pineapple granita. Or freeze them into a soft-serve consistency and you have a no-churn ice cream.
If you are using cashew cream, soak the cashews the night before.
To Make Ice Cream
Blend up the strawberries, either frozen or fresh, with a bit of the milk until you have a pink paste. I used the small jar on my high-speed Blendtec.
Rinse the white beans.
Blend up beans, strawberry paste, cashew cream (or banana), and milk until creamy. Add more milk if the texture isn't liquid enough.
Taste-test and add in the maple syrup if it needs sweetening, and the vanilla.
To Serve
Drink as a smoothie, or layer into a complex parfait! Keeps overnight in the refrigerator as a smoothie before you begin to lose color and flavor. OR....
Make it into a Soft Serve Ice Cream
Pour the smoothie mixture into ice cube trays. Freeze at least three hours (1 hour for soft serve).
Let the tray thaw on the counter a few minutes until the cubes loosen and can be removed. Blend again into a soft-serve. Eat or freeze again, thawing each time you want to serve it.