Vegan Strawberry Ice Cream

4.94 from 29 votes

This Vegan Strawberry Ice Cream is like a cold, creamy taste of summer. Lower in fat than most ice creams, but oh so delicious!

Prep Time30

Cook Time15

Chilling time3

Total Time3 45

Course: Dessert

Cuisine: American

Keyword: Ice Cream, Strawberries

Servings:

Calories: 152.4kcal

Author: Teresa Sklenicka

Blend the soy milk, cashews, sugar, 1 1/2 cups of the strawberries, cornstarch, and salt in a high speed blender.
Transfer the mixture to a saucepan and cook over medium heat until the mixture thickens like a pudding.
Remove from heat and whisk in the vanilla extract.
Transfer this mixture to a covered container and refrigerate until it is well chilled (3 hours or overnight).
Pour the mixture into the ice cream maker and churn it according to the manufacturer's instructions.
A few minutes before the ice cream is done, add the remaining cup of diced strawberries.
When the ice cream is the consistency of soft serve, transfer it to a covered container and place in the freezer to freeze until solid (about 2 hours).
To serve, allow the ice cream to sit on the counter for about 5 minutes before scooping.

If you don't have an ice cream maker, you can make this ice cream with the no churn method. It won't come out as creamy as with the ice cream maker.

Instead of pouring the ice cream mixture into the ice cream maker, pour it into a sheet pan and freeze until solid.

Break the frozen mixture into chunks and puree in your food processor.

Return the pureed mixture to the freezer to freeze until it is firm.

Coconut sugar, date sugar, or maple syrup can be substituted for the organic sugar.