5 from 1 vote
vegan berry ice cream
Vegan Berry Ice Cream
Prep Time
40 mins
Total Time
1 hr 40 mins
 
Ice cream is one of the worlds' favorite comfort foods. It just seems to make everything better, don't you agree? This vegan berry ice cream is smooth, rich, creamy, and fluffy. It's also scoop-able and so easy to make.
Servings: 4 cups
Ingredients
Strawberry Ice Cream Base
  • 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 Puree
  • 1 cup raspberries
  • 1 Tbsp. maple syrup
Instructions
Strawberry Ice Cream Base
  1. Place the ice cream maker freezer container in the freezer 24 hours prior to making the ice cream.

  2. Blend all the ice cream ingredients in a high-speed blender into a smooth consistency.
  3. Pour the strawberry ice cream into an ice cream machine and let it churn according to the manufacturer's instructions (the churning should take about 20 minutes).

    If you don't own an ice cream machine but still want to make this recipe, I would recommend pouring the ice cream mixture into a shallow pan, put it in the freezer, and keep checking on it every 20-30 minutes. As the ice cream starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula, whisk, or a hand mixer (a hand mixer will give you best results). Really beat it up and break up any frozen sections. Return to freezer. Keep checking periodically and stirring (by hand or with the electric mixer) while the ice cream freezes until it reaches a soft-serve consistency.
Raspberry Puree
  1. Blend the raspberries with maple syrup into a smooth consistency.
Assemble
  1. Pour half of the churned strawberry ice cream base into a loaf pan (or a freezer-safe container, top with the raspberry puree and swirl the two mixtures together, not stirring too much. Then pour in the other half of the ice cream, top it with the remaining raspberry puree, and swirl again. Place plastic wrap, parchment or wax paper directly on top of the ice cream, cover and freeze for 1 hour for soft-serve consistency. For firmer ice cream, freeze for a few hours. (The time will depend on how firm you like your ice cream and how deep/shallow your ice cream container is - anywhere from 2-6 hours). 

    If you aren't using an ice cream machine, once the ice cream base reaches a soft-serve consistency, pour the raspberry puree over the ice cream and gently swirl the two mixtures together. Return to freezer and periodically stir (beat) the ice cream until completely frozen. It will likely take a few hours (from start to finish) to be ready.

  2. Store leftover ice cream in an airtight container in the freezer for 1-2 weeks.

Recipe Notes

*Soak the cashews in water for at least 8 hours (or overnight) so they soften up and are easy to blend. To quick-soak cashews, pour boiling hot water over the cashews and soak for 1 hour uncovered. When the cashews are done soaking, drain the water and rinse the cashews thoroughly. (Note: if you do the quick soak, the ice cream will no longer be raw).
**Prep time does not include soaking the cashews (8 hours).