Fresh spring strawberries are a perfect compliment to sweet vanilla in this cashew based vegan strawberry ice cream!
- In a blender, combine 2 cups of the strawberries, cashews, water, vanilla and powdered sugar. Blend on high until smooth and creamy. 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. 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.