The best vegan strawberry ice cream recipe is easy to make and Tastes like fresh strawberries. It’s seriously the best strawberry ice cream I’ve ever tasted! No coconut and no banana. Only 5 ingredients, cashews, your favorite plant-based milk, fresh or frozen strawberries, sugar and vanilla. You can use an ice cream maker if you have one or use my no-maker technique.
Homemade vegan ice cream is one of my favorite treats. It tastes so much better than store bought and is surprisingly easy to make. Just mix the ingredients and pour into your ice cream maker. That’s it! This is the perfect recipe to make during strawberry season, but you can also use frozen strawberries any time of year!
Strategy:
Add vodka or kirsch (optional): In this dairy-free strawberry ice cream, I also include the option of adding 2 teaspoons of vodka or kirsch to the ice cream base. This is added for texture. Strawberries contain a lot of water and because of this, ice cream can be very hard in the freezer. For a more scoopable ice cream add vodka or kirsch which will help it to be very hard. You can’t taste vodka. Or if you have kirsch, it will enhance the strawberry flavor.
Blend, blend, blend! To ensure that your ice cream is extra creamy, you need to make sure that your cashews are blended completely smoothly so that there are no leftover bits. If you have a high-powered blender like a Vitamix or Breville, this won’t be a problem. If you have a less powerful blender, you can make sure your cashews are soft enough to blend well by first boiling them for 10 minutes, then draining and rinsing them before using.
Add strawberry chunks: If you like strawberry chunks in your ice cream (I do), add ⅓ cup diced strawberries to the ice cream base. If you want more strawberries, feel free to toss in extra strawberry chunks during the last 5 minutes of churning the ice cream.
No ice cream machine? Don’t worry if you don’t have an ice cream maker! Just make the ice cream base as directed and then follow the directions for my no ice cream maker trick.
How to Make Vegan Strawberry Ice Cream:
Softening cashews (optional):
First soften the cashews to help blend. If you have a high-powered blender, you can skip this step, but if you don’t, this step is critical to getting smooth and creamy ice cream. To soften the cashews add the cashews to a small pot, cover with water and boil for about 10 minutes until the cashews are very tender. Wash the cashews before using.
To make strawberry ice cream:
Prepare your ice cream maker following the manufacturer’s instructions. I have this Cuisinart ice cream maker that I love.
Add cashews, 1 ⅔ cup strawberries, plant-based milk, sugar, vanilla, and vodka or kirsch (if using) to your blender. Blend until completely smooth and creamy, stopping to scrape down the sides if necessary. Make sure the cashews are completely incorporated and no bits remain.
Optional: If you like chunks of strawberries in your ice cream, dice the remaining ⅓ cup berries and add to the ice cream base and pulse to mix.
Pour the ice cream mixture into your ice cream maker and churn the ice cream for about 25 minutes until it reaches a soft serve consistency. If you want more strawberry chunks, you can add additional diced strawberries during the last 5 minutes of churning. Enjoy immediately, or…
For hard ice cream, spread into a sealable container and freeze for 2 hours or overnight until firm.
Scoop and enjoy! Refrigerate leftover ice cream for up to two weeks. Serve in an ice cream cone or bowl and optionally drizzle with diced fresh strawberries or chocolate sauce.
This vegan strawberry ice cream…
- Tastes like fresh strawberries!
- Creamy, sweet and delicious.
- Do not use banana or coconut milk.
- Can be made in an ice cream maker or blender!
More delicious vegan ice cream recipes:
Vegan vanilla ice cream
The best vegan pistachio ice cream
How to Make Ice Cream in a Blender
Veganized: Black ice cream
If you try this recipe let us know by leaving a comment, rating it and don’t forget to tag @itdoesnttastelike chicken on Instagram.
Bon Appetigan!
Sam Turnbull.
Vegan Strawberry Ice Cream
Easy to make and tastes like fresh strawberries. No coconut and no banana were used. Just 5 simple ingredients, cashews, your favorite plant-based milk, fresh or frozen strawberries, sugar and vanilla. You can use an ice cream maker if you have one or use my no-maker technique.
Serving: 6 (Makes about 3 cups or 1 ½ pints)
Calories: 293kcal
material
- 1 ½ the cup raw cashews Softened if necessary, see step 1
- 2 cup (12oz/ 340g) Fresh or frozen strawberries hulled, divided
- 1 the cup Plant-based milk (such as oats or soy)
- ½ the cup white sugar
- 2 teaspoon Vanilla extract or vanilla bean paste
- 2 teaspoon Vodka or Kirsch (optional, see note)
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instructions
Softening cashews (optional):
-
First soften the cashews to help blend. If you have a high-powered blender, you can skip this step, but if you don’t, this step is critical to getting smooth and creamy ice cream. To soften the cashews add the cashews to a small pot, cover with water and boil for about 10 minutes until the cashews are very tender. Wash the cashews before using.
To make strawberry ice cream:
-
Prepare your ice cream maker following the manufacturer’s instructions. I have this Cuisinart ice cream maker that I love.
-
Add cashews, 1 ⅔ cup strawberries, plant-based milk, sugar, vanilla, and vodka or kirsch (if using) to your blender. Blend until completely smooth and creamy, stopping to scrape down the sides if necessary. Make sure the cashews are completely incorporated and no bits remain. Optional: If you like some strawberry chunks in your ice cream, dice the remaining ⅓ cup of strawberries and add to the blender and pulse to combine.
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Pour the ice cream mixture into your ice cream maker and churn the ice cream for about 25 minutes until it reaches a soft serve consistency. If you want more strawberry chunks, you can add additional diced strawberries during the last 5 minutes of churning. Enjoy immediately, or for a firmer ice cream, spread into a sealable container and freeze for 2 hours or overnight until firm. Scoop and enjoy! Refrigerate leftover ice cream for up to two weeks.
Comment
No Ice Cream Maker Technique: If you don’t have an ice cream maker, make the ice cream base as directed but omit the ⅓ cup diced strawberries. Follow the instructions on how to make ice cream in a blender. If you want to add strawberry pieces, stir into the blended ice cream.
nutrition
Worship: 1Servings (recipe makes 6 servings) | Calories: 293kcal | Sugars: 34g | Protein: 8g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fats: 3g | Monounsaturated fats: 8g | Sodium: 25mg | Potassium: 391mg | Fiber: 3g | Sugar: 24g | Vitamin A: 164IU | Vitamin C: 49mg | Calcium: 80mg | Iron: 3mg