Description
A creamy and refreshing vegan strawberry ice cream made without an ice cream maker. Perfect for summer treats with simple, wholesome ingredients.
Ingredients
- 3 cups fresh strawberries, hulled and sliced
- 1/2 cup maple syrup
- 1 tbsp lemon juice
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup raw cashews (soaked for 4 hours or overnight)
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Soak the cashews in water for at least 4 hours or overnight. Drain before using.
- In a saucepan over medium heat, combine the strawberries, maple syrup, and lemon juice. Cook for 10 minutes until the strawberries soften and release their juices. Let it cool.
- In a blender, combine the cooled strawberry mixture, soaked cashews, coconut milk, vanilla extract, and salt. Blend until completely smooth and creamy.
- Pour the mixture into a loaf pan or freezer-safe container and smooth the top.
- Cover and freeze for at least 6 hours or until firm.
- Before serving, let the ice cream sit at room temperature for 10-15 minutes to soften slightly for easier scooping.
Notes
- Use ripe, sweet strawberries for the best flavor.
- You can substitute maple syrup with agave nectar or another liquid sweetener.
- Blend thoroughly to ensure a smooth, creamy texture.