Dairy-Free Strawberry Ice Cream
Dairy Free Strawberry Ice Cream is sweet, creamy, and incredibly delicious! It's made with only a few simple ingredients like fresh strawberries, raw cashews, and coconut milk. (No refined sugar!)
Equipment
- 1 Ice Cream Maker I used the Cuisinart Ice Cream Maker.
- 1 High Speed Blender I used my Vitamix blender.
Ingredients
- 3+½ Cups Fresh Strawberries Make sure you remove the stems and cut into small pieces before measuring.
- 13.5 Ounces Full Fat Coconut Milk
- ½ Cup Coconut Sugar Or any granulated sugar.
- ½ Cup Raw Cashews
- 1+½ Tablespoons Honey
- 3 Teaspoons Vanilla Extract
- ½ Teaspoon Salt
Instructions
- Start by removing the stems from rinsed and dried strawberries. Then cut the strawberries into bite sized pieces so you can measure them accurately. (You'll need 3+½ cups.)
- Next, add all ingredients into a high-speed blender.
- Blend the ice cream mixture on high until it's smooth and creamy. (About 60-90 seconds.)
- Pour the mixture into an ice cream maker and churn for 20-25 minutes.
- Transfer the ice cream mixture into a freezer safe storage container and let chill until you're ready to enjoy!
Notes
Expert Tips
- If you don't have an ice cream maker, pour the ice cream mixture into a freezer safe container and freeze for about 4-6 hours or overnight.
- Make sure you roughly chop the strawberries before measuring.
- Because strawberries are on the Dirty Dozen, I always suggest getting organic strawberries when possible.
- Wash strawberries thoroughly before cutting. (Even if they're organic!) For more information on this, check out my post on how to make a simple vinegar fruit wash!
- You can enjoy it right out of the ice cream maker, but for firmer ice cream, transfer it into a container and freeze for 15-30 minutes.
- The ice cream base for the Cuisinart Ice Cream Maker must be stored in the freezer for 48 hours prior to making the ice cream.