Ingredients
1 qt. diced strawberries (about 3 1/2 c.)
3/4 c. granulated sugar, divided
1 tbsp. fresh lemon juice
2 tsp. pure vanilla extract, divided
1 1/2 c. raw cashews (about 8 oz.)
1 1/4 c. unsweetened almond, oat, or cashew milk
3/4 c. cold coconut cream
1/4 tsp. kosher salt
10 golden sandwich cookies, crushed, plus more for serving
Preparation
Step 1In a medium saucepan over medium-high heat, cook strawberries and 1/4 cup sugar, mashing with a potato masher or back of a wooden spoon, until strawberries release their juices, about 1 minute. Bring to a boil and cook, maintaining a boil and stirring occasionally, until thickened, 7 to 9 minutes.Step 2Remove saucepan from heat, stir in lemon juice and 1 teaspoon vanilla, and strain through a fine-mesh sieve set over a heatproof bowl, pressing on solids to get all juices and puree (you should have about 1/2 cup puree). Refrigerate until completely cool, about 1 hour.Step 3Meanwhile, in a large heatproof bowl, cover cashews with boiling water to a depth of about 1". Let soak until cashews are softened, about 30 minutes. Drain well and transfer to a blender. Add almond milk, coconut cream, salt, and remaining 1/2 cup sugar and 1 teaspoon vanilla. Process on high until smooth, about 2 minutes.Step 4Pour cashew mixture into an 8"-by-8" baking dish and stir in cookies. Drizzle strawberry mixture over top. Cover and freeze until firm, at least 6 hours or up to overnight.Step 5Let soften at room temperature 10 minutes before scooping. Serve topped with more crushed cookies.
This ice cream can be set in any freezer-safe container, but a wider, thinner dish, like an 8"-by-8" baking pan, makes for an even and effortless swirl, plus a faster freeze. For more plant-based ice cream ideas, check out coconut ice cream, peanut butter-banana v’ice cream, and Reese’s n’ice cream. P.S. You’re looking for coconut cream for this recipe, not coconut milk. The cream variety makes for a thicker, more luxurious texture.
