No-Churn Strawberry Shortcake Vegan Ice Cream Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
