Fresh strawberries perfectly complement sweet vanilla in this strawberry cashew milk ice cream. Bonus: it’s vegan and gluten-free!

Cashew Milk Ice Cream in small bowls

A few weeks ago, I asked over on Facebook what kinds of vegan ice cream flavors you all would like to see in this space and you replied with an insane amount of awesome suggestions (moose tracks, pistachio, mint chocolate, yum!). The lovely Jessica suggested a chunky strawberry flavor, which seemed to stick out to me as the perfect ‘spring is HERE’ ice cream, so I sprung for that one first.cashew milk ice cream on a spoon

Creating this cashew milk ice cream

I used the cashew milk base from my mint chocolate chip ice cream but added in lots of strawberries and a few teaspoons of vanilla extract (Rodelle is knocking my socks off right now) to let all the goodness shine through. Word to the wise: in an effort to use a different sweetener, do not use maple syrup in hopes that it will work instead of powdered sugar, just no. The first batch got all weird and hard and I had to wait forever to scoop it, so just don’t go there.

If you want to swirl in some dark chocolate or chocolate chips, you wouldn’t hurt my feelings. Actually just do it and please tell me how good it was. I’m thinking a strawberry hot fudge sundae with a few dollops of coconut whipped cream would be just perfect. Ice cream sundae party at my house? All you need to bring is your extra big spoon and lots of empty stomach space.

cashews on countertop cashew milk in a jar

How to make vegan ice cream

Vegan ice cream is incredibly simple, but it does require an ice cream maker. To make this vegan strawberry ice cream, you first need to combine cashews, water, vanilla, powdered sugar, and half your strawberries in a high powdered blender. Blend on high until your mixture is smooth and creamy, making sure there are no cashew chunks in the ice cream base.

Transfer the cashew milk ice cream to your ice cream maker and churn according to machine instructions (mine took about 20 minutes to churn, but yours might go faster or slower!). Near the end of the churning process, throw in the other half of your strawberries (you want them to be fairly chunky in size so you can really taste them).

Once the vegan strawberry ice cream has finished churning, pop it into a container and let it hang out in your freezer until it’s properly frozen and can be scooped. Technically, the vegan ice cream is okay to eat right after it’s been churned, but it’ll be more like soft serve at this point rather than real ice cream.

vanilla extract Strawberry Cashew Milk Ice Cream

How to serve vegan ice cream

I doubt you need my help in figuring out how to serve this delicious cashew milk ice cream, but I thought I’d give you my two cents anyways. Like I mentioned before, a hot fudge sundae wouldn’t go amiss, or you could go all out and scoop some of this strawberry ice cream onto a vegan deep dish brownie. You could also make a batch of chocolate chip cookies and sandwich this ice cream between them to make a homemade ice cream sandwich. Your options are endless!

One thing I will note about serving this cashew milk ice cream is that vegan ice cream has a tendency to become quite solid in the freezer. If you’re planning on serving this to guests (which you totally should!), I’d recommend setting the ice cream out on the counter 10 or so minutes before you plan on eating it. That way it has time to soften slightly and you can scoop it more easily.

making Strawberry Cashew Milk Ice Cream

Hope you have a wonderful weekend! This weekend we are trying out mini bowling and attending a party at this restaurant with amazing fries. So bowling and fries, weekend complete. Enjoy the sunshine where you are and take naps, that’s what weekends are for man!

More vegan ice cream recipes on Heart of a Baker:

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Vegan Strawberry Cashew Milk Ice Cream //heartofabaker.com

Strawberry Cashew Milk Ice Cream

  • Author: Abby Bayatpour
  • Prep Time: 1 hour 35 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 8 1x
  • Category: Dessert
  • Method: Frozen
  • Cuisine: American

Description

Fresh strawberries perfectly complement sweet vanilla in this strawberry cashew milk ice cream. Bonus: it’s vegan and gluten-free!


Scale

Ingredients

  • 4 cups strawberries (washed and chopped)
  • 1 cup cashews (soaked for at least 4 hours and drained)
  • 2 cups water
  • 2 teaspoons vanilla extract
  • 3/41 cup powdered sugar

Instructions

  1. In a blender, combine 2 cups of the strawberries, cashews, water, vanilla, and powdered sugar. Blend on high until smooth and creamy.
  2. Transfer the mixture to an ice cream maker and make according to manufacturer’s instructions. Mine took about 20-25 minutes to get nice and creamy, but yours may be different.
  3. Towards the end, add in the remaining 2 cups of chopped strawberries and allow to churn for a few more minutes. Transfer mixture to a container and freeze for at least 1-2 hours before serving.

Keywords: cashew milk ice cream vegan strawberry ice cream, vegan ice cream, how to make vegan ice cream

Vegan Strawberry Cashew Milk Ice Cream in a bowl