Vegan Strawberry Ice Cream

This vegan strawberry ice cream contains no bananas, no coconut and it is so creamy and delicious you’d never know its dairy free.

When I had to eliminate dairy from my diet the first thing I knew I’d miss was ice cream.Ever since I was a little girl I’ve always loved ice cream.

Ice cream was the antidote to scraped knees.

It was something my Grandmother gave us when we slept over (always topped with Milo or Sprinkles).

It soothed bad days and broken hearts.

Since going dairy-free I have been playing with ice cream recipes. My first foray into dairy free ice cream was my Bounty Ice Cream Cake. It’s perhaps still my favourite. However, this vegan strawberry ice cream comes a close second.

While a lot of vegan ice cream recipes use coconut cream or milk or frozen bananas this recipe is made from blended cashews with a little cocoa butter to add the lovely fatty creaminess you expect from a good ice cream. But the star of the show in this vegan strawberry ice cream is the strawberries.

Fresh spring berries are at their best at the moment here in Australia, and the berries I picked up at my local farmers market are no exception.

Bright red all the way through and wonderfully sweet it is difficult not to eat them as they are. But what is even better is a scoop ice this vegan strawberry ice cream with a side of sliced strawberries

Did you make this recipe?

I’d love to see! Share your photo on Instagram and use the hashtag #deliciouseveryday for a chance to be featured or share it on my Facebook page. 

And don’t forget to follow Delicious Everyday on Pinterest, Facebook and Instagram for all of the latest news and competitions.

Want more delicious recipes?

Subscribe to the Delicious Everyday weekly newsletter. It’s FREE! As a subscriber bonus, I’ll also send you my guide to pantry essentials for delicious everyday meals.

For this recipe you’ll need:

5 from 1 vote

Print

Vegan Strawberry Ice Cream Recipe

This vegan strawberry ice cream recipe contains no bananas or coconut and is so creamy and delicious that you'd never know its dairy free.

Course Dessert

Cuisine vegan

Total Time 30 minutes

Author Jennifer Schmidt

Ingredients

• 25 g cocoa butter (1 oz)
• 1/2 cup cashews soaked overnight and drained
• 1 cup water
• 450 g strawberries hulled (15 3/4 oz)
• 100 g raw sugar (3 1/2 oz)
• 2 tbs glucose syrup
• 1 tbs vodka optional

Instructions

1. Melt the cocoa butter. You can either do this in the microwave in 20-second bursts, stirring in between. Otherwise use the double boiler method. Set aside.

2. Place the remaining ingredients in the blender and blend until smooth. When smooth remove the spout from the blender and slowly pour in the cocoa butter. When all the cocoa butter added put the spout back and blend for a further minute. Pour through a fine-mesh sieve into a bowl and refrigerate until completely cold.

3. Turn on your ice cream maker and pour in the chilled strawberry mixture. Churn until the mixture thickens - this will take about 25-30 minutes.

4. Transfer the ice cream to a container and freeze till it firms. Enjoy!

Recipe Notes

While the vodka is optional it, along with the liquid glucose helps ensure the ice cream is easily scoopable from the refrigerator.