No-Churn Strawberry Shortcake Vegan Ice Cream

By Laura RegePublished: Jul 12, 2022

1 Rating

no churn strawberry shortcake vegan ice cream

PHOTO: ANDREW BUI; FOOD STYLING: LAURA REGE

Yields:

6 - 8 serving(s)

Prep Time:

5 mins

Total Time:

6 hrs 45 mins

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Ice cream lovers, get ready to scoop, because this crave-able ice cream isn’t going to last! Plant-based, dairy-free, vegan… no matter what you want to call it, this ice cream is as good as—if not better—than any dairy counterpart, making it a favorite scoop of the summer. Thanks to the no-churn method, this vegan ice cream recipe is easy to make without an ice cream maker. The only equipment needed is a blender to whip up the base, then the freezer does the rest.

This ice cream can be set in any freezer-safe container, but a wider, thinner dish, like an 8"-by-8" baking pan, makes for an even and effortless swirl, plus a faster freeze.

For more plant-based ice cream ideas, check out coconut ice cream, peanut butter-banana v'ice cream, and Reese's n'ice cream.

P.S. You're looking for coconut cream for this recipe, not coconut milk. The cream variety makes for a thicker, more luxurious texture.

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Ingredients

1 qt.
diced strawberries (about 3 1/2 c.)
3/4 cup
granulated sugar, divided
1 Tbsp.
fresh lemon juice
2 tsp.
pure vanilla extract, divided
1 1/2 cups
raw cashews (about 8 oz.)
1 1/4 cups
unsweetened almond, oat, or cashew milk
3/4 cup
cold coconut cream
1/4 tsp.
kosher salt
10
golden sandwich cookies, crushed, plus more for serving

Directions

1. Step 1In a medium saucepan over medium-high heat, cook strawberries and 1/4 cup sugar, mashing with a potato masher or back of a wooden spoon, until strawberries release their juices, about 1 minute. Bring to a boil and cook, maintaining a boil and stirring occasionally, until thickened, 7 to 9 minutes.
2. Step 2Remove saucepan from heat, stir in lemon juice and 1 teaspoon vanilla, and strain through a fine-mesh sieve set over a heatproof bowl, pressing on solids to get all juices and puree (you should have about 1/2 cup puree). Refrigerate until completely cool, about 1 hour.
3. Step 3Meanwhile, in a large heatproof bowl, cover cashews with boiling water to a depth of about 1". Let soak until cashews are softened, about 30 minutes. Drain well and transfer to a blender. Add almond milk, coconut cream, salt, and remaining 1/2 cup sugar and 1 teaspoon vanilla. Process on high until smooth, about 2 minutes.
4. Step 4Pour cashew mixture into an 8"-by-8" baking dish and stir in cookies. Drizzle strawberry mixture over top. Cover and freeze until firm, at least 6 hours or up to overnight.
5. Step 5Let soften at room temperature 10 minutes before scooping. Serve topped with more crushed cookies.