No-Churn Strawberry Shortcake Vegan Ice Cream Recipe

Introduction

This No-Churn Strawberry Shortcake Vegan Ice Cream is a creamy, fruity treat that’s perfect for warm days. Made with simple plant-based ingredients and no ice cream machine required, it combines fresh strawberries, cashews, and crunchy cookies for a delightful dessert anyone can enjoy.

Ingredients

• 1 qt. diced strawberries (about 3 1/2 cups)
• 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

Instructions

1. Step 1: In a medium saucepan over medium-high heat, combine the diced strawberries with 1/4 cup of sugar. Mash the strawberries as they heat to release their juices. Bring to a boil and continue cooking, stirring occasionally, until the mixture thickens, about 7 to 9 minutes.
2. Step 2: Remove the pan from heat and stir in the lemon juice and 1 teaspoon of vanilla extract. Strain the mixture through a fine-mesh sieve into a heatproof bowl, pressing on the solids to extract about 1/2 cup of puree. Refrigerate this strawberry puree until completely cool, about 1 hour.
3. Step 3: While the strawberries chill, soak the cashews in boiling water for about 30 minutes to soften. Drain them well, then blend with almond milk, coconut cream, salt, remaining 1/2 cup sugar, and the last teaspoon of vanilla until smooth, about 2 minutes.
4. Step 4: Pour the cashew cream mixture into an 8-inch square baking dish and gently fold in the crushed cookies. Drizzle the cooled strawberry puree on top. Cover and freeze until firm, at least 6 hours or overnight.
5. Step 5: Before serving, let the ice cream soften at room temperature for about 10 minutes. Scoop and serve topped with extra crushed cookies for added crunch.

Tips & Variations

• Use ripe, fragrant strawberries for the best flavor in the puree.
• For a nut-free option, substitute cashews with silken tofu and increase coconut cream slightly.
• Swap golden sandwich cookies for vegan-friendly or gluten-free varieties as needed.
• Gently fold in fresh chopped strawberries before freezing for added texture.

Storage

Store the vegan ice cream covered in the freezer for up to 5 days. To reheat slightly, let it sit at room temperature for 10-15 minutes before scooping to soften. Stir gently if icy crystals form after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, but thaw and drain frozen strawberries first to avoid excess moisture that could affect the texture.

Do I need a blender for this recipe?

A blender is essential to achieve the smooth, creamy cashew mixture, but a high-powered food processor can also work.

No-Churn Strawberry Shortcake Vegan Ice Cream Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 53 reviews

This No-Churn Strawberry Shortcake Vegan Ice Cream is a creamy, dairy-free frozen treat made with cashews, coconut cream, and fresh strawberries. Sweetened naturally and enhanced with crunchy golden sandwich cookies, this easy-to-make vegan dessert requires no ice cream maker and is perfect for a refreshing summer indulgence.

• Author: Clara
• Prep Time: 15 minutes plus 1 hour chilling and 30 minutes cashew soaking
• Cook Time: 10 minutes
• Total Time: 2 hours 15 minutes (plus at least 6 hours freezing time)
• Yield: About 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Strawberry Puree

• 1 qt. diced strawberries (about 3 1/2 cups)
• 3/4 cup granulated sugar, divided
• 1 tbsp fresh lemon juice
• 2 tsp pure vanilla extract, divided

Ice Cream Base

• 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

Instructions

1. Cook and Puree Strawberries: In a medium saucepan over medium-high heat, combine the diced strawberries with 1/4 cup sugar. Mash the berries using a potato masher or back of a wooden spoon until juices are released, about 1 minute. Bring to a boil and let it cook while stirring occasionally for 7 to 9 minutes until the mixture thickens.
2. Strain and Chill Strawberry Mixture: Remove the pan from heat. Stir in fresh lemon juice and 1 teaspoon vanilla extract. Pour the strawberry mixture through a fine-mesh sieve set over a heatproof bowl, pressing on the solids to extract all the juices and puree. You should have about 1/2 cup of strawberry puree. Refrigerate until completely cool, about 1 hour.
3. Soak Cashews: Place the raw cashews in a large heatproof bowl and cover with boiling water to about one inch above cashews. Let them soak until softened, about 30 minutes. Drain well before using.
4. Blend Ice Cream Base: Transfer the soaked cashews to a blender. Add the unsweetened almond (or oat or cashew) milk, cold coconut cream, kosher salt, remaining 1/2 cup granulated sugar, and remaining 1 teaspoon vanilla extract. Blend on high speed for about 2 minutes until completely smooth and creamy.
5. Combine and Freeze: Pour the blended cashew mixture into an 8-inch by 8-inch baking dish. Stir in the crushed golden sandwich cookies evenly throughout the mixture. Drizzle the chilled strawberry puree over the top. Cover the dish tightly and freeze until firm, at least 6 hours or overnight for best texture.
6. Serve: Before serving, let the ice cream soften at room temperature for about 10 minutes to make scooping easier. Serve topped with additional crushed golden sandwich cookies for extra crunch and flavor.

Notes

• Soaking the cashews is essential to achieve a creamy, smooth texture in the ice cream base.
• Use full-fat coconut cream for the best richness and creaminess.
• If you prefer a sweeter ice cream, adjust the sugar amount according to your taste.
• Golden sandwich cookies provide a delightful crunch and subtle sweetness, but you can substitute them with gluten-free or vegan cookies if needed.
• This recipe requires freezing time so plan ahead for at least 6 hours of freezing.
• Store leftover ice cream covered in the freezer for up to 5 days.

Keywords: vegan ice cream, strawberry shortcake ice cream, no churn ice cream, dairy-free dessert, cashew ice cream, vegan dessert, summer dessert