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!
More Berry Recipes
- Summer Berry Crisp
- Homemade Strawberry Almond Milk
- Buttermilk Berry Muffins
- Whole Wheat Blackberry Ricotta Scones
More Vegan Recipes
- vegan pozole
- vegan tamagoyaki
- vegan nachos
- vegan fish tacos
- vegan ramen
- vegan enchiladas
- more vegan recipes
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