No-Churn Strawberry Shortcake Vegan Ice Cream
This delightful no-churn vegan ice cream combines creamy cashews and fresh strawberries for a refreshing summer treat that's perfect for any occasion.
Ingredients
Strawberry Sauce
- 1 quart diced strawberries about 3 1/2 cups
- 1/4 cup granulated sugar for the sauce
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract for the sauce
Cream Base
- 1 1/2 cups raw cashews about 8 oz., soaked
- 1 1/4 cups unsweetened almond milk or oat/cashew milk
- 3/4 cup cold coconut cream
- 1/2 cup granulated sugar remaining sugar
- 1/4 teaspoon kosher salt
- 1 teaspoon pure vanilla extract remaining extract
Toppings
- 10 pieces golden sandwich cookies, crushed for the ice cream and serving
Instructions
Prepare the Strawberry Sauce
- In a medium saucepan over medium-high heat, combine the diced strawberries and 1/4 cup of sugar. Gently mash with a fork or masher, allowing juices to flow.
- Let this mixture come to a boil and cook for about 7 to 9 minutes until it thickens to a syrup-like consistency.
- Remove from heat, stir in the lemon juice and 1 teaspoon of vanilla extract.
- Strain the mixture to remove solids and refrigerate until cooled, about 1 hour.
Soak the Cashews
- In a bowl, cover the raw cashews with boiling water and let soak for 30 minutes. After soaking, drain the cashews and transfer them to a blender.
Blend the Cream Base
- Add the almond milk, cold coconut cream, remaining sugar, kosher salt, and another teaspoon of vanilla extract to the soaked cashews in the blender.
- Blend on high speed until smooth and creamy, about 2 minutes.
Combine and Freeze
- Pour the blended cashew mixture into an 8-by-8 inch baking dish.
- Gently fold in the crushed golden sandwich cookies.
- Drizzle the chilled strawberry sauce over the top, cover, and freeze until firm, at least 6 hours or preferably overnight.
Serve and Enjoy
- Once frozen, let the no-churn ice cream soften at room temperature for about 10 minutes before serving.
- Top with additional crushed cookies if desired and enjoy!
Notes
For a more intense strawberry flavor, add pureed strawberries into the ice cream mixture before freezing. Substitute light coconut cream for a lighter version or use maple syrup for sweetening alternatives.