Vegan Strawberry Ice Cream

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Vegan Strawberry Ice Cream

Easy to make and tastes like fresh strawberries. No coconut and no bananas were used. Just 5 simple ingredients, cashews, your favorite plant-based milk, fresh or frozen strawberries, sugar, and vanilla. You can use an ice cream maker if you have one or use my no-maker technique.
My Notes:
Prep Time30 mins
Total Time30 mins
Meal Type: Dessert
Special: 10 Ingredients or Less, 30 Minutes or Less, Freezer-Friendly, Gluten-Free, Kid-Friendly, Oil-Free, Seasonal (Hot Weather), Soy-Free
Tool: Blender
Ingredient: Berries
Servings: 6
Calories: 286kcal
Ingredients
  • 1 ½ cup(s) raw cashews softened if needed, see step 1
  • 2 cup(s) 12oz/ 340g fresh or frozen strawberries hulled, divided
  • 1 cup(s) plant-based milk (such as oat or soy)
  • 1/2 cup(s) white sugar
  • 2 teaspoon(s) vanilla extract or vanilla bean paste
  • 2 teaspoon(s) vodka or Kirsch optional, see notes
Instructions
Softening the cashews (optional):
  • Softening the cashews first helps them blend. If you have a high-powered blender you can skip this step, but if not, this step is important to get smooth and creamy ice cream. To soften the cashews add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. Drain and rinse cashews before using.
To make strawberry ice cream:
  • Prepare your ice cream maker following the manufacturer's instructions. I have this Cuisinart ice cream maker which I love.
  • Add the cashews, 1 ⅔ cups strawberries, plant-based milk, sugar, vanilla, and vodka or Kirsch (if using) to your blender. Blend until completely smooth and creamy, stopping to scrape the sides if needed. Make sure that the cashews are completely blended and no bits remain.
    Optional: if you like some strawberry pieces in your ice cream, dice the remaining ⅓ cup of strawberries and add them to the blender, and pulse to mix in. (If you prefer no pieces simply skip this step).
  • Pour the ice cream mixture into your ice cream maker and churn the ice cream for about 25 minutes until it reaches a soft serve consistency. If you want even more strawberry pieces you can add additional diced strawberries in the last 5 minutes of churning. Enjoy immediately, or for firmer ice cream, spread into a sealable container and freeze for 2 hours or overnight until firm. Scoop and enjoy! Store leftover ice cream in the freezer for up to two weeks.
Notes
Vodka or Kirsch: Strawberries have a lot of water in them, and because of this, this ice cream can get very hard in the freezer. For a more scoopable ice cream add vodka or kirsch which will help it from getting too hard. You cannot taste the vodka. Or if you have kirsch it will enhance the strawberry flavor.
No ice cream maker technique: if you do not have an ice cream maker, make the ice cream base as directed but do not add the ⅓ cup of diced strawberries. Follow the directions in How to Make Ice Cream in a Blender. If you want to add strawberry pieces, stir them into the blended ice cream.
Nutrition
Serving: 1serving (recipe makes 6 servings) | Calories: 286kcal | Carbohydrates: 32g | Protein: 7g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 24mg | Potassium: 357mg | Fiber: 2g | Sugar: 22g | Vitamin A: 161IU | Vitamin C: 36mg | Calcium: 76mg | Iron: 3mg
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