Vegan Strawberry Ice Cream Recipe
This Vegan Strawberry Ice Cream combines soaked cashews with roasted strawberries and a touch of coconut sugar and oil to create a creamy, fruity frozen treat. The roasting intensifies the strawberry flavor, while blending cashews produces a smooth texture. Though no traditional ice cream maker is required, stirring during freezing helps maintain creaminess. A hint of white balsamic vinegar adds a subtle depth, balancing the sweetness. This recipe provides a dairy-free dessert option with natural ingredients and a rich, refreshing taste.
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
Nutrition Facts
Serving: 3 cups
Amount Per Serving
Calories 232
% 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.