No-Churn Strawberry Shortcake Vegan Ice Cream
A delicious and creamy vegan ice cream made with fresh strawberries, cashews, and coconut cream, perfect for summer days.
Ingredients
Strawberry Sauce
- 1 qt diced strawberries Fresh, juicy, and bursting with flavor
- 3/4 cup granulated sugar Divided, balances the tartness of the strawberries
- 1 Tbsp fresh lemon juice Elevates the strawberry flavor
- 2 tsp pure vanilla extract Divided
Ice Cream Base
- 1 1/2 cups raw cashews Soaked for smooth texture
- 1 1/4 cups unsweetened almond milk Can substitute with oat or cashew milk
- 3/4 cup cold coconut cream Chilled before use
- 1/4 tsp kosher salt Enhances flavors
- 3/4 cup granulated sugar Remaining sugar for ice cream base
Crunch Element
- 10 pieces golden sandwich cookies Crushed for texture and flavor
- To taste more cookies for serving Optional
Instructions
Preparation of Strawberry Sauce
- In a medium saucepan, combine the diced strawberries and 1/4 cup of granulated sugar over medium-high heat. Mash the strawberries gently while cooking.
- Stir until the mixture thickens, approximately 7-9 minutes. Once thickened, stir in the fresh lemon juice and 1 tsp of vanilla extract.
- Strain the mixture to eliminate any chunks, then refrigerate until completely cool.
Soak Cashews
- Cover raw cashews with boiling water in a bowl and let them soak for about 30 minutes. Drain and rinse them after soaking.
Blend Cream Base
- In a blender, combine the soaked cashews, almond milk, 3/4 cup of cold coconut cream, the remaining sugar, 1/4 tsp of kosher salt, and 1 tsp of pure vanilla extract.
- Blend on high until smooth and creamy, resembling a rich custard.
Combine and Freeze
- Pour the blended cream base into a baking dish. Gently fold in the crushed golden sandwich cookies.
- Drizzle the cooled strawberry sauce over the top and place the dish in the freezer.
- Let it chill for at least six hours, preferably overnight.
Serving
- Before serving, let the ice cream soften at room temperature for about 10 minutes.
- Scoop into bowls or cones and top with additional crushed cookies.
Notes
Ensure cashews are well-soaked for a smooth texture. You can customize the ice cream by mixing in other fruits or toppings. The ice cream can be stored in an airtight container in the freezer for up to two weeks.