Vegan Berry Ice Cream
This vegan berry ice cream has everything you want - vibrant berry flavor, sweetness with a hint of tart flavor, creaminess... It's also scoopable and so easy to make!
Servings: 10 (½-cup) servings
Calories: 203kcal
Ingredients
Strawberry Ice Cream
- 5 cups strawberries
- 1 1/2 cups raw cashews , soaked*
- 2/3 cup maple syrup
- 1 Tbsp. coconut oil , melted
- 1/2 vanilla bean
Raspberry Swirl
- 1 cup raspberries
- 1 Tbsp. maple syrup
Instructions
- Freeze the bowl of the ice cream maker. At least 24 hours before you want to make homemade ice cream, freeze the bowl of the ice cream maker. The bowl must be fully chilled for the ice cream to firm up.
- Blend the ice cream base. Add the strawberries, cashews, maple syrup, coconut oil, and vanilla to a high-speed blender and blend on high until smooth.
- Churn the ice cream base. Pour the ice cream mixture into the ice cream maker and let it churn according to the manufacturer’s instructions. I have the Cuisinart Ice Cream Maker and typically churn the ice cream base for 25 minutes.
- Make the raspberry purée. Add the raspberries and maple syrup to a high-speed blender and blend on high until smooth.
- Assemble the ice cream. Transfer half of the churned berry ice cream to a freezer-safe airtight container. Add half of the raspberry purée and swirl it gently into the ice cream. Then add the other half of the ice cream, top it with the raspberry purée, and swirl it again.
- Freeze. The ice cream will have a soft texture immediately after churning, similar to soft-serve ice cream. To achieve a more scoopable consistency, freeze the ice cream until scoopable, for 2-4 hours, depending on how firm you like your ice cream and how deep/shallow your ice cream container is. I used an 8.5 x 4.5 x 2.0-inch stainless loaf pan.
- Store. Leftover berry ice cream keeps well in an airtight container in the freezer for up to 1 month.
Notes
*Add the cashews to a medium bowl, cover them with water, and let them soak for at least 8 hours to soften up and blend easily. You can also add 1 tsp./5.7 g of salt to the soaking water to help activate the cashews and neutralize enzyme inhibitors in the nuts. When the cashews are done soaking, drain the water and rinse the nuts thoroughly.
**Prep time does not include soaking the cashews, about 8 hours.
***Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.
Nutrition
Serving: 1of 10 | Calories: 203kcal | Carbohydrates: 26g | Protein: 4g | Fat: 9g | Fiber: 4g | Sugar: 16g