Ice cream lovers, get ready to scoop, because this crave-able ice cream isn’t going to last! Plant-based, dairy-free, vegan… no matter what you want to call it, this ice cream is as good as—if not better—than any dairy counterpart, making it a favorite scoop of the summer. Thanks to the no-churn method, this vegan ice cream recipe is easy to make without an ice cream maker. The only equipment needed is a blender to whip up the base, then the freezer does the rest.
This ice cream can be set in any freezer-safe container, but a wider, thinner dish, like an 8″-by-8″ baking pan, makes for an even and effortless swirl, plus a faster freeze.
Ingredients
- 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
Step 1: Prepare the Strawberry Mixture
In a medium saucepan over medium-high heat, cook the strawberries and 1/4 cup of sugar, mashing with a potato masher or the back of a wooden spoon, until the strawberries release their juices, about 1 minute. Bring to a boil and cook, maintaining a boil and stirring occasionally, until thickened, 7 to 9 minutes. This process intensifies the flavor of the strawberries, making your ice cream taste like fresh summer in every bite.
Step 2: Create the Strawberry Puree
Remove the saucepan from heat, stir in the lemon juice and 1 teaspoon vanilla extract, and strain through a fine-mesh sieve set over a heatproof bowl. Press on the solids to extract all the juices and puree; you should have about 1/2 cup of puree. Refrigerate until completely cool, about 1 hour. This cooling step is essential to ensure the strawberry mixture incorporates well into the ice cream base.
Step 3: Soak the Cashews
In a large heatproof bowl, cover the cashews with boiling water to a depth of about 1 inch. Let soak until the cashews are softened, about 30 minutes. Drain well and transfer to a blender. This soaking process is crucial for achieving a smooth and creamy texture in the ice cream.
Step 4: Blend the Ice Cream Base
Add the almond milk, coconut cream, kosher salt, remaining 1/2 cup sugar, and 1 teaspoon vanilla extract to the blender. Process on high until smooth, about 2 minutes. The combination of these ingredients creates a rich, creamy base that mimics traditional dairy ice cream.
Step 5: Assemble and Freeze
Pour the cashew mixture into an 8″-by-8″ baking dish and stir in the crushed golden sandwich cookies. Drizzle the cooled strawberry mixture over the top. Use a spoon to gently swirl the strawberry mixture into the cashew base for a marbled effect. Cover and freeze until firm, at least 6 hours or up to overnight. The longer the freezing time, the more solid and scoopable your ice cream will be.
Step 6: Serve
Let the ice cream soften at room temperature for about 10 minutes before scooping. This will make it easier to scoop and serve. Top with more crushed cookies for an extra crunch and burst of flavor.
Tips for the Best No-Churn Vegan Ice Cream
Choose Your Milk Wisely
The type of plant-based milk you use can affect the flavor and texture of the ice cream. Almond milk offers a light and slightly nutty flavor, while oat milk provides a creamier texture. Cashew milk is another excellent choice for a rich, smooth finish.
Opt for High-Quality Coconut Cream
Using high-quality coconut cream is essential for achieving the right consistency. Look for brands with a high fat content and minimal additives for the best results.
Experiment with Flavors
This recipe is highly versatile. You can experiment with different fruits, such as raspberries or blueberries, and different cookies or mix-ins, like chocolate chips or nuts, to create your unique vegan ice cream flavors.
Store Properly
Store your ice cream in an airtight container to prevent ice crystals from forming. If you’re planning to keep it for more than a few days, place a piece of parchment paper directly on the surface of the ice cream before sealing the container.
The History of Strawberry Shortcake Ice Cream
Strawberry shortcake has long been a beloved dessert, with its origins dating back to the late 19th century. This classic treat, traditionally made with a buttery biscuit, fresh strawberries, and whipped cream, has evolved over the years into various forms, including the delightful ice cream version. The no-churn method, which has become increasingly popular in recent years, allows for the creation of this indulgent treat without the need for specialized equipment, making it accessible to everyone.
Nutritional Benefits
This no-churn strawberry shortcake vegan ice cream isn’t just delicious; it’s also packed with nutritional benefits. Strawberries are rich in antioxidants and vitamin C, while cashews provide healthy fats and protein. The use of plant-based milk and coconut cream means this ice cream is lower in saturated fats compared to traditional dairy ice creams, making it a healthier choice for those looking to indulge without the guilt.
Conclusion
Creating your own no-churn strawberry shortcake vegan ice cream at home is a fun and rewarding experience. With just a few simple ingredients and easy steps, you can enjoy a delicious, plant-based treat that’s perfect for any occasion. Whether you’re vegan, lactose intolerant, or simply looking to try something new, this ice cream is sure to become a favorite in your household.