Best Vegan Strawberry Ice Cream

The Best Vegan Strawberry Ice Cream recipe is easy to make and tastes like fresh strawberries. It's seriously the best strawberry ice cream I've ever tasted! No coconut and no bananas. Just 5 ingredients, cashews, your favorite plant-based milk, fresh or frozen strawberries, sugar, and vanilla. You can use an ice cream maker if you have one or use my no-maker technique.

Homemade vegan ice cream is one of my most favorite treats. It tastes SO much better than store-bought and it's surprisingly easy to make. Just blend up the ingredients and pour into your ice cream maker. That's it! This is the perfect recipe to make when strawberries are in season, but you can also use frozen strawberries any time of year!

Tips and Tricks:

Adding vodka or kirsch (optional): In this dairy-free strawberry ice cream, I also include the option of adding 2 teaspoons of either vodka or kirsch to the ice cream base. This is added for texture. Strawberries have a lot of water in them, and because of this, the ice cream can get very firm in the freezer. For a more scoopable ice cream add vodka or kirsch which will help it from getting too hard. You cannot taste the vodka. Or if you have kirsch it will enhance the strawberry flavor.

Blend, blend, blend! To make sure that your ice cream is extra creamy, you need to make sure your cashews are blended completely smooth with no remaining bits. If you have a high-powered blender such as a Vitamix or Breville, this won't be a problem. If you have a less powerful blender, you can make sure that your cashews are soft enough to blend well by first boiling them for 10 minutes, then draining and rinsing them before using.

Add Strawberry Chunks: If you like pieces of strawberry in your ice cream (I do), add ⅓ cup of diced strawberries to the ice cream base. If you want even more strawberries, feel free to toss in extra strawberry pieces in the last 5 minutes of the ice cream being churned.

No Ice Cream Machine? If you do not have an ice cream maker, no worries! Just make the ice cream base as directed and then follow the directions for my no ice cream maker technique.

How to make Vegan Strawberry Ice Cream:

Softening the cashews (optional):
Softening the cashews first helps them blend. If you have a high-powered blender you can skip this step, but if not, this step is important to get smooth and creamy ice cream. To soften the cashews add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. Drain and rinse cashews before using.

To make strawberry ice cream:
Prepare your ice cream maker following the manufacturer's instructions. I have this Cuisinart ice cream maker which I love.

Add the cashews, 1 ⅔ cups strawberries, plant-based milk, sugar, vanilla, and vodka or Kirsch (if using) to your blender. Blend until completely smooth and creamy, stopping to scrape the sides if needed. Make sure that the cashews are completely blended and no bits remain.

Optional: if you like chunks of strawberries in your ice cream, dice the remaining ⅓ cup of berries and add them to the ice cream base, and pulse to mix in. (If you prefer no pieces simply skip this step).

Pour the ice cream mixture into your ice cream maker and churn the ice cream for about 25 minutes until it reaches a soft serve consistency. If you want even more strawberry pieces you can add additional diced strawberries in the last 5 minutes of churning. Enjoy immediately, or...

For firmer ice cream, spread into a sealable container and freeze for 2 hours or overnight until firm.

Scoop and enjoy! Store leftover ice cream in the freezer for up to two weeks. Serve in an ice cream cone or a bowl and optionally sprinkle with diced fresh strawberries or chocolate sauce.

This vegan strawberry ice cream...

• tastes like fresh strawberries!
• is creamy, sweet, and delicious.
• doesn't use bananas or coconut milk.
• can be made in an ice cream maker or in a blender!

More delicious vegan ice cream recipes:

Vegan Vanilla Ice Cream
The Best Vegan Pistachio Ice Cream
How to make Ice Cream in a Blender
Veganized: Black Ice Cream

If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.

Bon Appetegan!
Sam Turnbull.

Print Recipe

4.77 from 13 votes

Vegan Strawberry Ice Cream

Easy to make and tastes like fresh strawberries. No coconut and no bananas were used. Just 5 simple ingredients, cashews, your favorite plant-based milk, fresh or frozen strawberries, sugar, and vanilla. You can use an ice cream maker if you have one or use my no-maker technique.

Prep Time30 minutes mins

Total Time30 minutes mins

Course : Dessert

Cuisine : Italian

Servings: 6 (makes about 3 cups or 1 ½ pints)

Author: Sam Turnbull • It Doesn't Taste Like Chicken

Ingredients

• 1 ½ cups raw cashews, softened if needed, see step 1
• 2 cups (12oz/ 340g) fresh or frozen strawberries, hulled, divided
• 1 cup plant-based milk, (such as oat or soy)
• ½ cup white sugar
• 2 teaspoons vanilla extract or vanilla bean paste
• 2 teaspoons vodka or Kirsch, (optional, see notes)

US Customary - Metric

Cook ModePrevent your screen from going dark

Instructions

Softening the cashews (optional):

• Softening the cashews first helps them blend. If you have a high-powered blender you can skip this step, but if not, this step is important to get smooth and creamy ice cream. To soften the cashews add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. Drain and rinse cashews before using.

To make strawberry ice cream:

• Prepare your ice cream maker following the manufacturer's instructions. I have this Cuisinart ice cream maker which I love.
• Add the cashews, 1 ⅔ cups strawberries, plant-based milk, sugar, vanilla, and vodka or Kirsch (if using) to your blender. Blend until completely smooth and creamy, stopping to scrape the sides if needed. Make sure that the cashews are completely blended and no bits remain.

  Optional: if you like some strawberry pieces in your ice cream, dice the remaining ⅓ cup of strawberries and add them to the blender, and pulse to mix in. (If you prefer no pieces simply skip this step).
• Pour the ice cream mixture into your ice cream maker and churn the ice cream for about 25 minutes until it reaches a soft serve consistency. If you want even more strawberry pieces you can add additional diced strawberries in the last 5 minutes of churning. Enjoy immediately, or for firmer ice cream, spread into a sealable container and freeze for 2 hours or overnight until firm. Scoop and enjoy! Store leftover ice cream in the freezer for up to two weeks.

Notes

Vodka or Kirsch: Strawberries have a lot of water in them, and because of this, this ice cream can get very hard in the freezer. For a more scoopable ice cream add vodka or kirsch which will help it from getting too hard. You cannot taste the vodka. Or if you have kirsch it will enhance the strawberry flavor.

No ice cream maker technique: if you do not have an ice cream maker, make the ice cream base as directed but do not add the ⅓ cup of diced strawberries. Follow the directions in How to Make Ice Cream in a Blender. If you want to add strawberry pieces, stir them into the blended ice cream.

Nutrition

Serving: 1serving (recipe makes 6 servings) | Calories: 293kcal | Carbohydrates: 34g | Protein: 8g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 25mg | Potassium: 391mg | Fiber: 3g | Sugar: 24g | Vitamin A: 164IU | Vitamin C: 49mg | Calcium: 80mg | Iron: 3mg

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