Vegan strawberry ice cream cubes

Vegan strawberry ice cream cubes

Total: 8 hr 30 min. | Active: 30 min.
vegan, lactose-free, gluten-free
Nutritional value / piece: 166 kcal
, Fat: 12 g
, Carbohydrate: 12 g
, Protein: 3 g

These ice cream cubes make a fabulous summer dessert and go beautifully with an espresso as a sweet little treat. They are sugar-free and gluten-free (nut-based). The basic mixture can be adapted to suit. Instead of strawberries, you can use other fruit such as blackberries, raspberries, mangoes or kiwis. You can also add little pieces of strawberry to the mixture for an extra fruity kick!


14 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Ice cream mixture

150 g cashew nuts, soaked overnight in water
30 g coconut oil, melted
40 g rice syrup
200 g strawberries
½ lemon, use only the juice
½ tsp bourbon vanilla powder
1 pinch salt


160 g vegan, dark chocolate, finely chopped
1 tbsp coconut oil
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How it's done

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Ice cream mixture

Drain the cashew nuts, place in a blender with all the other ingredients up to and including the salt and puree until smooth. Pour the mixture into the ice cube tray.

Freeze for at least 8 hrs. or overnight.


Melt the chocolate and coconut oil together in a bain-marie. Remove the ice cream cubes from the tray, place on a rack, coat with the melted chocolate. Enjoy immediately or return to the freezer.

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