Berry Swirl Ice Cream - Vegan, Dairy-free

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.


Vanilla Swirl:

  • 2 cups raw cashews
  • 2 cups water
  • 1/2 cup sugar
  • 2 teaspoons vanilla extract
  • 1/2 vanilla bean
  • 1/4 teaspoons salt

Berry Swirl:

  • 12 ounces strawberries, hulled
  • 1/4 cup sugar
  • 2 tablespoons lemon juice
  • 1/8 teaspoon salt
  • 1 tablespoon vodka (optional)


Make the vanilla swirl:

  1. 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.

Make the berry swirl:

  1. 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.

Prep Time 4 hours
Total Time 4 hours
Serves 16