Long After Summer Is Over, You'll Want to Make This Vegan, No-Churn Ice Cream Recipe.

This Vegan Ice Cream Dish Looks as Beautiful as It Tastes, with Swirls of Vivid Purple Berries.

Plant-based, dairy-free ice cream, which is made with creamy cashews, oats, coconut, and other ingredients, has become popular in recent years. Traditional scoop shops are joining on the bandwagon and launching a tonne of delectable vegan varieties.

Consider Van Leeuwen, which offers Sicilian Pistachio, Vegan Banana Peanut Butter Fudge, and Pineapple Coconut Cookie Swirl pints in grocery stores. These flavors are made with cashews or oats. Or go to Jeni's, where delectable desserts like Texas Sheet Cake and Lemon Bar are made with coconut cream.

Even if those pints sound mouthwatering, you don't necessarily need to head to the store or drag yourself over to the neighborhood ice cream shop when you want a scoop. Making your own vegan ice cream is incredibly simple with this recipe for triple-berry ice cream, which uses cashews, coconut cream, and nut milk.

You won't even need a sophisticated ice cream maker; just a basic blender will serve to get that coveted velvety, smooth texture.

This vegan ice cream recipe is irresistible enough to eat plain thanks to the swirls of blackberries, blueberries, and sliced strawberries, but you can amp up the flavour by adding grilled fruit to the top of your dish, such slices of pineapple, peaches, or plums.

The dessert will keep for a month in the freezer, but chances are it won't survive more than a few days. Translation: Stock up on enough ingredients to prepare this vegan ice cream recipe in numerous batches.

No-Churn Cashew and Caramelized-Berry Swirl Vegan Ice Cream

Ingredients

For the Berry Swirl

• 1/4 cup cane sugar

• 2 cups mixed berries, like blackberries, blueberries, and diced strawberries

• 1 teaspoon white miso paste

• 1 teaspoon fresh lemon juice

For the Ice Cream

• 1 1/2 cups raw cashews (about 8 oz.), soaked overnight or covered with boiling water for 30 min. and drained well

• 3/4 cup cold coconut cream from 2 cans (5.4 oz. each)

• 1 1/4 cups unsweetened cashew or almond milk

• 1/2 cup cane sugar

• 2 teaspoons pure vanilla extract

• 1/4 teaspoon kosher salt

Directions

1. Make the berry swirl: Combine the sugar and 2 tablespoons of water in a saucepan. Bring to a boil over medium heat. Boil, swirling the pan occasionally, until the mixture is amber, about 6 min.

2. Immediately and carefully add the berries, miso, and lemon juice to the saucepan. Stir to incorporate. Return to a boil, and cook until it thickens, stirring occasionally, about 10 min.

3. Set a fine sieve over a heat-proof bowl, and strain the berry mixture through the sieve, using a spoon to press on the solids and release all the fruit juice and puree. Cool completely in the refrigerator, about 1 hour.

4. Make the ice cream: Add the cashews, coconut cream, cashew milk, sugar, vanilla, and salt to a blender. Puree on high, scraping down the sides of the blender if necessary, until mixture is very smooth and fluffy, 2 min.

5. Pour the ice cream mixture into a shallow, freezer-safe 8-by-8-in. baking dish. Stir the chilled berry mixture, then drizzle it in lines over the top of the ice cream. Using a small offset spatula or a butter knife, make figure-eight motions through ice cream base until the berry mixture is just swirled (don't overdo it).

6. Cover, and freeze at least 4 hours. Let soften at room temperature, 5 to 10 minutes before serving. (Store in the freezer for up to 1 month.)

Grilled Fruit Toppings

• Pineapples: Brush slices or rings with olive oil, and grill for 3 to 6 min. Sprinkle with chili-lime salt for a hit of salty and sweet. Place over ice cream, and top with coconut flakes.

• Peaches: Cut in half, brush with olive oil, sprinkle with a little sugar, and grill for 4 to 5 min. Serve over ice cream topped with crushed walnuts.