Description
Indulge in the refreshing taste of homemade Vegan Strawberry Ice Cream, a delightful treat that showcases the natural sweetness of strawberries in a creamy, smooth texture. This guilt-free dessert is not only dairy-free but also incredibly simple to prepare, making it perfect for hot summer days or as a crowd-pleasing addition to any gathering. Featuring roasted strawberries and a luscious swirl, this plant-based ice cream is customizable to suit your taste preferences. With easy-to-find ingredients and straightforward steps, you’ll be savoring this creamy strawberry delight in no time.
Ingredients
Scale
- 450 g fresh or frozen strawberries
- 100 g unroasted cashews
- 430 ml unsweetened non-dairy milk (soy recommended)
- 85 g sugar
- 45 g golden syrup
- 2 teaspoons balsamic vinegar
- 15 g porridge (rolled) oats
- 2 teaspoons vanilla extract
- 1 ½ Tablespoons lemon juice
- pinch salt
- 2 Tablespoons vodka (optional)
- 200 g fresh strawberries (for swirl)
- 40 g golden syrup (for swirl)
- 1 Tablespoon lemon juice (for swirl)
Instructions
- Preheat oven to 180°C (350°F). Roast strawberries until syrupy.
- Soak cashews in boiling water for 30-60 minutes.
- Cook oats with half of the soy milk until soft.
- Blend roasted strawberries, soaked cashews, oat mixture, remaining soy milk, vanilla extract, lemon juice, and salt until smooth.
- Chill mixture thoroughly before churning in an ice cream maker until soft serve consistency.
- Layer ice cream with a strawberry swirl made from chopped strawberries and syrup in a container.
- Freeze until firm.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 18g
- Sodium: 20mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg