No-Churn Strawberry Shortcake Vegan Ice Cream
Prepare yourselves, ice cream enthusiasts, for a delightful treat that won't stick around for long! Whether you label it as plant-based, dairy-free, or vegan, this ice cream is nothing short of amazing—perhaps even surpassing its dairy counterparts—and has quickly become a beloved summertime scoop. Thanks to the no-churn method, crafting this vegan ice cream recipe is a breeze, requiring no specialized ice cream maker. All you need is a blender to whip up the base, and the freezer takes care of the rest.While this ice cream can be set in any container suitable for freezing, opting for a wider and shallower dish, such as an 8" by 8" baking pan, ensures an evenly distributed and effortlessly swirled texture, while also reducing freezing time.
Ingredients
- 1 qt. diced strawberries (about 3 1/2 c.)
- 3/4 c. granulated sugar, divided
- 1 tbsp. fresh lemon juice
- 2 tsp. pure vanilla extract, divided
- 1 1/2 c. raw cashews (about 8 oz.)
- 1 1/4 c. unsweetened almond, oat, or cashew milk
- 3/4 c. cold coconut cream
- 1/4 tsp. kosher salt
- 10 golden sandwich cookies, crushed, plus more for serving
Instructions
- In a medium saucepan over medium-high heat, cook strawberries and 1/4 cup sugar, mashing with a potato masher or back of a wooden spoon, until 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.
- Remove saucepan from heat, stir in lemon juice and 1 teaspoon vanilla, and strain through a fine-mesh sieve set over a heatproof bowl, pressing on solids to get all juices and puree (you should have about 1/2 cup puree). Refrigerate until completely cool, about 1 hour.
- Meanwhile, in a large heatproof bowl, cover cashews with boiling water to a depth of about 1". Let soak until cashews are softened, about 30 minutes. Drain well and transfer to a blender. Add almond milk, coconut cream, salt, and remaining 1/2 cup sugar and 1 teaspoon vanilla. Process on high until smooth, about 2 minutes.
- Pour cashew mixture into an 8"-by-8" baking dish and stir in cookies. Drizzle strawberry mixture over top. Cover and freeze until firm, at least 6 hours or up to overnight.
- Let soften at room temperature 10 minutes before scooping. Serve topped with more crushed cookies.
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