strawberry ice cream

No-Churn Strawberry Ice Cream {vegan}

strawberry ice cream

We are currently immersed in an oppressive heat wave here in New England. I know some of you are probably rolling your eyes at my inability to handle a humid 95°, but I am just not cut out for the heat… especially humid heat.

All I want to eat is cold, frosty, fruity, frozen goodness such as this No-Churn Strawberry Ice Cream:

strawberry ice cream

Comprised solely of raw cashews, fresh strawberries, maple syrup, and vanilla extract, this vegan ice “cream” is super easy to make if you have a high-speed blender such as a Vitamix. Just soak raw cashews in water for a couple of hours to soften them up, then blend with the rest of the ingredients and freeze.

The resulting frozen treat is creamy, slightly sweet, and decadent yet healthy.

strawberry ice cream

I can guarantee that this is not going to last long in our freezer!

strawberry ice cream


No-Churn Strawberry Ice Cream {vegan}

by Lauren Zembron

Prep Time: 10 minutes

Cook Time: 0 minutes

Keywords: blender dessert vegan cashews strawberries ice-cream summer


  • 2 cups raw cashews, soaked at least 2 hours
  • 4 cups hulled fresh ripe strawberries (pack the strawberries in lightly)
  • 1/4 cup + 2 Tbsp pure maple syrup (or more, to taste)
  • 1 tsp pure vanilla extract
  • just enough cold filtered water to achieve a creamy consistency (I used about 1/2 cup total)


Drain the cashews and add to a high speed blender. Add in hulled strawberries, maple syrup, and vanilla extract and blend on medium-high speed.

With the motor running, add in water, 1 Tbsp at a time, until the mixture is perfectly smooth but still quite thick. Be advised that the more water you add, the icier the end result will be.

Taste, and add more maple syrup if desired.

Pour/spoon mixture into a container, cover with plastic wrap, and freeze until scoop able but still fairly soft.

NOTE: Best when enjoyed at soft-serve consistency the same day you make it.

Powered by Recipage

Can-It-Forward Day with Ball® Brand



August 1st is International Can-It-Forward Day; a celebration of fresh preserving broadcast live from the new Jarden Home Brands headquarters in Fishers, Indiana.


The live webcast will feature four blogger ambassadors across the U.S. showcasing their preserving expertise, and will also include recipe demonstrations from canners in Australia, South Africa, and the UK. You can tune in to the live webcast from 11:00am – 4:00pm EST on Saturday, August 1st. You will have a chance to have your own home canning questions answered in real time, and are encouraged to share your home canning recipes, tips, and techniques via social media using the hashtag #canitforward.


In the meantime, check out these gorgeous violet-hued Ball® Heritage Collection mason jars as well as the Ball® Mason Jar Sip & Straw Lids.


I am currently sipping a refreshing lemonade sparkling water from one of those beauties pictured above, and I plan to make a few batches of blueberry preserves from the abundant haul Lily and I gathered from a local organic u-pick blueberry farm.

blueberr picking

I’m new to canning & preserving, but with summer’s copious bounty of fresh produce, I’m looking forward to finally giving it a try!

blueberry picking