We are currently immersed in an oppressive heat wave here in New England. I know some of you are probably rolling your eyes at my inability to handle a humid 95°, but I am just not cut out for the heat… especially humid heat.
All I want to eat is cold, frosty, fruity, frozen goodness such as this No-Churn Strawberry Ice Cream:
Comprised solely of raw cashews, fresh strawberries, maple syrup, and vanilla extract, this vegan ice “cream” is super easy to make if you have a high-speed blender such as a Vitamix. Just soak raw cashews in water for a couple of hours to soften them up, then blend with the rest of the ingredients and freeze.
The resulting frozen treat is creamy, slightly sweet, and decadent yet healthy.
I can guarantee that this is not going to last long in our freezer!
No-Churn Strawberry Ice Cream {vegan}
Prep Time: 10 minutes
Cook Time: 0 minutes
Keywords: blender dessert vegan cashews strawberries ice-cream summer
Ingredients
- 2 cups raw cashews, soaked at least 2 hours
- 4 cups hulled fresh ripe strawberries (pack the strawberries in lightly)
- 1/4 cup + 2 Tbsp pure maple syrup (or more, to taste)
- 1 tsp pure vanilla extract
- just enough cold filtered water to achieve a creamy consistency (I used about 1/2 cup total)
Instructions
Drain the cashews and add to a high speed blender. Add in hulled strawberries, maple syrup, and vanilla extract and blend on medium-high speed.
With the motor running, add in water, 1 Tbsp at a time, until the mixture is perfectly smooth but still quite thick. Be advised that the more water you add, the icier the end result will be.
Taste, and add more maple syrup if desired.
Pour/spoon mixture into a container, cover with plastic wrap, and freeze until scoop able but still fairly soft.
NOTE: Best when enjoyed at soft-serve consistency the same day you make it.
