Vegan Strawberry Ice Cream Recipe
User Reviews
5
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Prep Time
6 hrs
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Cook Time
25 mins
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Total Time
6 hrs 25 mins
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Servings
3 cups
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Calories
232 kcal
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Course
Dessert
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Cuisine
North American
Vegan Strawberry Ice Cream Recipe
Description
The Vegan Strawberry Ice Cream Recipe features soaked cashews blended into a creamy base with roasted strawberries, coconut sugar, coconut oil, agave syrup, vanilla extract, and a pinch of sea salt. Roasting the strawberries concentrates their sweetness and flavor, which is integrated into the ice cream for a fruity depth. The addition of white balsamic vinegar gives a delicate acidity that complements the berries without overpowering them. The mixture is chilled and then frozen, stirred periodically if no ice cream maker is available, for a smooth, rich texture.
Flavor-wise, the ice cream balances subtle sweetness with tangy berry notes, while the cashews provide a silky consistency that mimics traditional dairy. The method highlights the importance of roasting the fruit to enhance taste and blending thoroughly for smoothness.
This vegan ice cream can be served as a refreshing, dairy-free dessert enjoyed on its own or paired with fresh fruit. It caters to plant-based diets while delivering a creamy, indulgent experience.
When freezing without a machine, stirring every 30 minutes prevents ice crystallization and ensures an even texture. The recipe suggests straining the blend if a high-powered blender is unavailable for extra smoothness. White balsamic vinegar is optional but recommended for flavor balance.
Ingredients
- 2 cups cashew nuts see notes, raw
- 6 cups strawberry diced
- 6 tablespoons coconut sugar divided
- ⅓ cup coconut oil
- 1 ½ cups water
- ¼ cup agave syrup
- 2 tablespoons white balsamic vinegar see notes
- 1 teaspoon vanilla extract pure
- ¼ teaspoon salt sea salt
Instructions
- Put the cashews into a jar and cover them with water. Let them soak for 2-3 hours.
- Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper. Toss the strawberries with 4 tablespoons of coconut sugar and spread them out in a single layer on the baking sheet. Roast the strawberries for 25 minutes then remove them from the oven and allow them to cool. Once they are cool transfer the strawberries plus all the juice to a bowl, cover, and refrigerate until cold.
- Drain and rinse the soaked cashews. Add the cashews, HALF of the roasted strawberries and all of their juices, the remaining 2 tablespoons of coconut sugar, coconut oil, water, agave, white balsamic, vanilla, and sea salt to a blender or food processor. Blend until the cream is very smooth.OPTIONAL STEP: If you don't have a high-powered blender, you may want to strain the mixture through a fine-mesh sieve so that it's super smooth.
- Transfer the mixture to a bowl, cover, and refrigerate it until it is cold.
- Once the mixture is cold, process it according to your ice cream maker's directions. Add the remaining roasted strawberries near the end and let your ice cream maker stir them in. (See notes on how to make this without an ice cream maker.)
- Once the ice cream looks like soft serve, transfer it to a freezer-proof container and it freeze until it's firm. Let the ice cream soften for a few minutes before you serve it.
Notes
- Roasting the strawberries enhances their natural sweetness and flavor before blending.
- If you lack an ice cream maker, periodically stirring the mixture during freezing prevents hard icy spots.
- Straining the blended mixture can improve smoothness when using a non-high-powered blender.
- White balsamic vinegar adds subtle complexity but can be omitted without greatly affecting the ice cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3cups
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Serving | 1 serving = ¼ cup | |
| Calories | 232kcal | 12% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 62mg | 3% |
| Potassium | 259mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 9IU | 0% |
| Vitamin C | 42mg | 47% |
| Calcium | 22mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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