Raw Strawberry Ice Cream

Makes about three cups (6 servings)

2 bananas                            
1 cup raw unsalted cashews
2 tablespoons maple syrup                    
2 teaspoons vanilla extract
3 teaspoons water                        
2 cups frozen strawberries

Peel and slice bananas and place in the freezer for 1-2 hours. A few minutes before the banana slices are ready to come out of the freezer, pulse cashews in a food processor into a coarse meal. Add maple syrup, vanilla, and water and process further until you have a thick cashew cream. Remove cashew cream from food processor and clean food processor. (Be sure to clean out the food processor after making the cashew cream) Add frozen banana slices and strawberries and puree until well blended. Add cashew cream to the pureed fruit, and process until smooth and creamy. Store in the freezer.