Description
A creamy, dairy-free ice cream made with strawberries, cashews, and coconut cream, perfect for vegans and lovers of plant-based desserts.
Ingredients
Scale
- 1 quart diced strawberries (about 3 1/2 cups)
- 3/4 cup granulated sugar (divided)
- 1 tablespoon fresh lemon juice
- 2 teaspoons pure vanilla extract (divided)
- 1 1/2 cups raw cashews (about 8 ounces)
- 1 1/4 cups unsweetened almond, oat, or cashew milk
- 3/4 cup cold coconut cream
- 1/4 teaspoon kosher salt
- 10 golden sandwich cookies (crushed, plus more for serving)
Instructions
- In a saucepan over medium-high heat, combine strawberries and 1/4 cup sugar. Mash and cook until thickened, about 7–9 minutes.
- Remove from heat, stir in lemon juice and 1 tsp vanilla. Strain the mixture and chill the puree in the refrigerator for 1 hour.
- Meanwhile, soak cashews in boiling water for 30 minutes. Drain and blend with almond milk, coconut cream, remaining 1/2 cup sugar, salt, and 1 tsp vanilla until smooth.
- Pour the cashew mixture into an 8×8-inch dish. Stir in crushed cookies, swirl in the strawberry puree. Cover and freeze until firm, about 6 hours or overnight.
- Before serving, let ice cream sit at room temperature for 10 minutes to soften. Scoop and serve with additional cookies or toppings of choice.
Notes
- Soak cashews fully to ensure a creamy texture.
- Cool strawberry puree completely before adding.
- Use parchment paper directly on the surface before freezing to prevent ice crystals.
- Let ice cream soften at room temperature before scooping.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Churn / Freeze
- Cuisine: Vegan / Dairy-Free
Nutrition
- Serving Size: 1 scoop (about 1/2 cup)
- Calories: 220
- Sugar: 14g
- Sodium: 85mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Strawberry cashew ice cream, vegan ice cream, dairy-free dessert, cashew cream dessert, homemade ice cream, no-churn strawberry ice cream