Strawberry Vegan Ice Cream

Strawberry Vegan Ice Cream

Strawberries make for a delicious and satisfying dessert! For some added texture and color to this Vegan Strawberry Ice Cream, chop several strawberries and freeze for at least 15 minutes, then mix them into the finished ice cream. Garnish with fresh strawberries.


Makes about 1 quart (1 liter)


24 ounces (about 6 cups) fresh organic strawberries, hulled

1-1/2 cups organic cashews or cashew pieces

1 cup maple syrup



Run the strawberries through a juicer to make 2-1/2 cups juice.

Combine the strawberry juice, cashews and syrup in a blender. Blend on high until silky smooth, at least 1 minute.

Place the blender in the freezer for 40 minutes to 1 hour or in the refrigerator for at least 1 hour or up to overnight, until well chilled. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Serve immediately or transfer to airtight containers and store in the freezer until ready to serve.

Recipe reprinted with permission from Vegan Ice Cream by Jeff Rogers, copyright © 2004, 2014. Published by Ten Speed Press.

Photographs copyright © 2014 by Clare Barboza


vegetable plate

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