Ice cream lovers, scoop up—this delicious ice cream won't last! Plant-based, dairy-free, vegan. This ice cream is superior than dairy ice cream, making it a summer classic.
The no-churn method makes this vegan ice cream dish easy to create without a machine. A blender makes the base, then the freezer finishes.
Ingredients
(1 qt. sliced strawberries, about 3 1/2 c.)
3/4 cup granulated sugar, split
Fresh lemon juice, 1 tablespoon
2-tsp pure vanilla extract, split
1.5 cups raw cashews (8 oz.)
1 1/4 cups unsweetened almond, oat, or cashew milk
3/4 cup chilled coconut cream
Kosher salt, 1/4 tsp
10 smashed golden sandwich cookies plus more for serving
Cook strawberries and 1/4 cup sugar in a medium saucepan over medium-high heat for 1 minute, mashing with a potato masher or wooden spoon to release juices. Keep boiling and whisk occasionally until thickened, 7–9 minutes.
Remove saucepan from heat, add lemon juice and 1 teaspoon vanilla, and strain through a fine-mesh sieve over a heatproof basin, pressing on solids to extract juices and puree (approximately 1/2 cup). Refrigerate for 1 hour to chill fully.
In Step 3, cover cashews with boiling water to a depth of about 1" in a large heatproof dish. Soak cashews for 30 minutes to soften. Blend after draining.
Almond milk, coconut cream, salt, 1/2 cup sugar, and 1 teaspoon vanilla. Process for 2 minutes on high until smooth.
In step 4, pour cashew mixture into an 8"-by-8" baking dish and mix in cookies.
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