Vegan Berry Swirl Ice Cream
Intense, bright strawberry or raspberry sorbet threaded with the creamiest waves of vanilla is hard to beat. This version is vegan and dairy-free.
As far as ice cream goes, classic berry swirl ice cream is my favorite. Intense, bright strawberry or raspberry sorbet threaded with the creamiest waves of vanilla is hard to beat. I often make this classic version, but wanted to challenge myself to create a great vegan berry swirl ice cream. A lot of you requested one when I posted about it to Instagram the other day.
Vegan Berry Swirl Ice Cream: The Recipe
I tried a number of different approaches here, and landed on a creamy, cashew milk base. Oat milk turned out too icy, and I wanted to opt for something other than coconut milk, which I suspect would have been the obvious choice.
I also wanted to simplify and streamline the process as much as possible, wondering if I could get away with making a "blender custard" instead of a cooked custard, the more typical approach. And I was really happy with the results! You definitely get mild nuttiness from the cashews, and theres the mouthfeel that reminds me of the hazelnut or pistachio gelatos you might get in Italy, but it's really nice alongside the vibrant berry swirl. The dairy-based berry swirl ice cream version I make uses a classic vanilla swirl, creamy brightness. This is a slightly different beast, but a big hit with kids and adults!
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Vegan Berry Swirl Ice Cream
A couple things - make the vanilla first, it typically takes longer to churn than the fruit sorbet. Also, I call for strawberries, here, but you can use raspberries, blueberries, blackberries, or a blend! I love the bright intensity of the strawberry though. Last thing, churn the vanilla and berry one after the other, this way your ice cream should still be quite creamy, allowing you to produce a nice swirl.If one of your flavors are too frozen, swirling becomes more challenging.
- 2 cups raw cashews
- 2 cups water
- 1/2 cup sugar
- 2 teaspoons vanilla extract
- 1/2 vanilla bean
- 1/4 teaspoons salt
- 12 ounces strawberries, hulled
- 1/4 cup sugar
- 2 tablespoons lemon juice
- 1/8 teaspoon salt
- 1 tablespoon vodka (optional)
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Soak the cashews in the water for a few hours, or, even better, overnight. Transfer the cashews along with the soaking water to a high-speed blender. Add the sugar, vanilla extract, vanilla bean, and salt, and puree until silky smooth. Refrigerate until ready to make ice-cream, up to a few days. Churn in an ice cream maker, per manufacturer’s instructions. Smear along the inside of a freezer-proof container or carton, and place in freezer while you churn the berry sorbet.
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Puree the berries in a high speed blender. Add the sugar and blend for another minute. Add the lemon juice and salt, blending for a few more seconds, strain to get rid of any seeds or chunks. Refrigerate for up to a few day, churn per manufacturer’s instructions, adding vodka near the end. Transfer to the container with the vanilla, and use a big spatula to pull and stir the vanilla through the berry in two or three big swirls. Resist the urge to over stir.
MAKES ~1 QUART
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Comments
I also made just the vanilla ice cream, but wouldn't make it again. Although the sweetness level is just right, it tastes like cashew and vanilla puree. It needs something more—perhaps some coconut milk/cream, after all. So the search for the perfect vegan ice cream recipe continues... Would love to find a recipe that calls for hemp seeds/hearts! Has anyone tried that?
Let me know if you end up making one you like better Lilian - would love to take it for a spin!
I made just the vanilla ice cream and it is the best vegan ice cream I've had. I blended the cashews with plain soymilk instead of water. So simple, smooth and delicious. Much better than the coconut milk based recipes. Thank you!
Thanks Jacquie!
I have recently become diet conscious as I got pcos and I miss eating ice creams . From last few days I was craving for ice cream and was looking for healthy substitutes, I came across your recipe. I simply loved it. Thank you for this great recipe and will look forward to more healthy and Yummy recipes.
I'm a little confused by this recipe. Am I supposed to churn the berry mixture (by itself) in the ice cream maker and then add it to the already-churned cashew mixture? Why would I need to churn the berries at all? Am I just trying to make a sorbet with the fruit that I can stir into the cashews?
Hi Jen - yes exactly. You churn the vanilla. Next you make a berry sorbet. Then you swirl the two together. Churning the berry mixture incorporates air, and makes the texture nice...Enjoy!
Hi I don't have a high speed blender - will this work in a magimix?
Hi Lou - hmm. I'm not sure. I think if you soaked the cashews long enough maybe it would be able to turn the nuts into a silky smooth cashew milk. That's really the key.
This ice cream is dreamy!!