No-Churn Strawberry Shortcake Vegan Ice Cream

No-Churn Strawberry Shortcake Vegan Ice Cream


The best part about this Strawberry Shortcake Ice Cream besides the Golden Oreos? No machine is required.
  • 1 qt. diced strawberries (about 3½ c.)
  • ¾ c. granulated sugar, divided
  • 1 tbsp. fresh lemon juice
  • 2 tsp. pure vanilla extract, divided
  • 1½ c. raw cashews (about 8 oz.)
  • 1¼ c. unsweetened almond, oat, or cashew milk
  • ¾ c. cold coconut cream
  • ¼ tsp. kosher salt
  • 10 golden sandwich cookies, crushed, plus more for serving
  1. In a medium saucepan over medium-high heat, cook strawberries and ¼ cup sugar, mashing with a potato masher or back of a wooden spoon, until strawberries release their juices, about 1 minute. Bring to a boil and cook, maintaining a boil and stirring occasionally, until thickened, 7 to 9 minutes.
  2. Remove saucepan from heat, stir in lemon juice and 1 teaspoon vanilla, and strain through a fine-mesh sieve set over a heatproof bowl, pressing on solids to get all juices and puree (you should have about ½ cup puree). Refrigerate until completely cool, about 1 hour.
  3. Meanwhile, in a large heatproof bowl, cover cashews with boiling water to a depth of about 1". Let soak until cashews are softened, about 30 minutes. Drain well and transfer to a blender. Add almond milk, coconut cream, salt, and remaining ½ cup sugar and 1 teaspoon vanilla. Process on high until smooth, about 2 minutes.
  4. Pour cashew mixture into an 8"-by-8" baking dish and stir in cookies. Drizzle strawberry mixture over top. Cover and freeze until firm, at least 6 hours or up to overnight.
  5. Step 5
  6. Let soften at room temperature 10 minutes before scooping. Serve topped with more crushed cookies.

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