Make vegan strawberry ice cream that’s ultra-rich, creamy, and bursting with strawberry flavor - just 5 ingredients in a Ninja Creami (no coconut or banana)!
Jump to:
- Why You’ll Love This Recipe
- The Ingredients
- Recipe Variations and Add-Ins
- How to Make Vegan Strawberry Ice Cream (Ninja Creami)
- FAQs
- Pro Recipe Tips
- Serving Suggestions:
- Storage Instructions
- More Vegan Desserts to Consider
- Easy Grilled Peaches
- Vegan Mint Chocolate Chip Ice Cream (Ninja Creami)
- Vegan Mango Ice Cream (Ninja Creami)
- Vegan Strawberry Ice Cream (Ninja Creami)
Why You’ll Love This Recipe
Anytime I buy a new kitchen gadget, I justify the cost and space based on expected use—and as a dairy-free ice cream lover in California who loves to host and lives for creative flavors and chunky add-ins, my Ninja Creami might just become a new best friend (plus, the pint jars take up way less freezer space than traditional ice cream makers!).
I’ve already tested several vegan ninja creami recipes, but after four successful batches of this vegan strawberry ice cream, it’s a must-share! Made with a rich cashew vanilla base (nut-free option available!), a hint of brown sugar, and plenty of fresh or frozen strawberries, this dairy-free strawberry ice cream is ultra-creamy, scoopable, and tastes like fresh strawberries—no additives needed.
It’s easy to make (just blend, freeze, and process), low-cost, customizable, and perfect for summer (or year-round!) sweet cravings. You might also like my pineapple strawberry nice cream, strawberry smoothie with yogurt, or strawberry yogurt popsicles.
The Ingredients
Please refer to the recipe card for the full list of ingredients, substitutes, and quantities.
- Strawberries: As much as I love ripe, seasonal berries, frozen strawberries work great, too!
- Cashews: Use raw, unsalted cashews for a neutral, creamy base (that replaces dairy heavy cream). Nut-free? Try sunflower seeds or refer to the FAQs.
Sugar alternatives (like monk fruit) can work for this Ninja Creami strawberry ice cream, but may make less creamy vegan ice cream — use ‘LITE ICE CREAM’ program.
Recipe Variations and Add-Ins
- Other fruits: This Ninja Creami ice cream recipe works just as well with other berries or even a berry blend.
- Flavor extracts: Like almond extract or strawberry extract.
- Salt: A pinch of sea salt enhances the overall strawberry flavor.
- Swirl: Swirl in jam/compote using ‘MIX-IN’ button. Add peanut butter for a PB&J twist.
- Vegan cream cheese: Replace some cashew cream with vegan cream cheese or this vegan cream cheese frosting for vegan strawberry cheesecake ice cream.
- Chunky vegan ice cream: Try ⅓-½ cup of chopped strawberries, crushed vegan shortbread (for vegan strawberry shortcake ice cream), Oreos, vegan chocolate chips, small candies, coconut, chopped nuts, etc.
How to Make Vegan Strawberry Ice Cream (Ninja Creami)
Step 1: If you aren’t using a high-speed blender, first soak the cashews in cold water overnight. Running low on time? Boil them for 15-20 minutes to soften. Add all the ingredients to a high-speed blender and blend until completely smooth and creamy.
Step 2: Transfer the vegan strawberry ice cream mixture to the Ninja Creami pint jar (don’t exceed the Max fill line), add the lid, and freeze on a flat surface for 24 hours.
While it isn’t necessary when using a high-speed blender, soaking also neutralizes their nutty flavor.
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Step 3: Ensure the blade is correctly inserted, then remove the pint jar lid and insert it into the outer bowl of the Ninja Creami. Twist the handle to lock it in place. Process using the ‘ICE CREAM’ setting.
Step 4: Serve the vegan strawberry ice cream immediately with your favorite toppings, or use it to make vegan ice cream sandwiches, sundaes, and more. Enjoy!
If it’s crumbly, add 1-2 tbsps of vegan milk/cream and ‘RE-SPIN’, until creamy.
FAQs
For a nut-free version, use sunflower seeds or thick, store-bought dairy-free cream.
Use a regular ice cream maker. No machine? Freeze in a loaf pan/silicone mold, stirring every 30 minutes for 3 hours. Soften for 10–15 minutes before scooping.
Absolutely! After spinning the Ninja Creami strawberry ice cream, create a well in the center of the pint jar. Add the mix-ins (such as chopped strawberries, vegan chocolate chips, and coconut flakes), then press ‘MIX-INS’—voilà!
This is quite normal for a first spin, as it’s mostly breaking up the frozen base. Add a splash of vegan milk/cream and ‘RE-SPIN.’ Still not quite ready? Hit ‘RE-SPIN’ again.
If you ever find your Ninja Creami ice cream is still ‘icy,’ your base likely lacks enough fat or sugar (which makes softer vegan ice cream).
Pro Recipe Tips
- Blend fully: The cashews need to blend into a smooth cream.
- Adjust the sweetness: Taste and adjust once blended.
- Don’t overfill: Exceeding the fill line may make it unable to blend the vegan ice cream properly (it’s more lenient when adding fillings).
- Freeze until solid: It’s generally recommended to freeze for 24 hours. Running low on time? I’ve found 12-14 hours, when ‘almost’ fully frozen, will work to make Ninja Creami vegan ice cream using the ‘SOFT SERVE’ setting.
- Re-spin as needed: It’s fairly normal for it to look icy after the first blend. Simply hit the re-spin (with a splash of vegan milk/cream). Repeat if needed.
Serving Suggestions:
Enjoy this sweet vegan strawberry ice cream for dessert by itself or alongside more strawberry-themed baked goods like this vegan strawberry shortcake or vegan strawberry cupcakes.
This dairy-free strawberry ice cream also pairs well with these vegan blackberry orange cupcakes, this easy vegan lemon cake, and this easy vegan chocolate peanut butter pie.
Storage Instructions
If there are leftovers, level the top and return to the freezer (lid on) for 2–4 weeks. Transferring to another tub may reduce it to just 5–7 days before ice crystals form.
Re-process on the ‘ICE CREAM’ setting before serving each time.
More Vegan Desserts to Consider
If you tried this vegan strawberry ice cream (Ninja Creami) recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Vegan Strawberry Ice Cream (Ninja Creami)
Ingredients
- Heaping ½ cup of raw cashews (soaked if not using a high-speed blender)
- 1 ¼ cups of fresh or frozen strawberries
- 1 cup of plain soymilk
- 3 tablespoons of granulated sugar
- 1 ½ teaspoons of vanilla extract
Instructions
- Add the cashews, strawberries, soymilk, sugar, and vanilla extract to a high-speed blender and blend until completely smooth.
- Pour the mixture into a Ninja Creami pint container, making sure not to exceed the max fill line.
- Secure the lid and place the container on a flat surface in the freezer for 24 hours or until fully solid.
- After 24 hours, remove the lid, install the pint into the outer bowl of the Ninja Creami, and process using the “Ice Cream” setting.
- If the texture is crumbly, add 1 to 2 tablespoons of soymilk and respin until smooth and creamy.
- Serve immediately or smooth out the top, replace the lid, and return to the freezer. Re-spin when ready to enjoy again.
Notes
- Blend fully: The cashews need to blend into a smooth cream.
- Adjust the sweetness: Taste and adjust once blended.
- Don’t overfill: Exceeding the fill line may make it unable to blend the vegan ice cream properly (it’s more lenient when adding fillings).
- Freeze until solid: It’s generally recommended to freeze for 24 hours. Running low on time? I’ve found 12-14 hours, when ‘almost’ fully frozen, will work to make Ninja Creami vegan ice cream using the ‘SOFT SERVE’ setting.
- Re-spin as needed: It’s fairly normal for it to look icy after the first blend.
Andrea says
Love making this strawberry ice cream!