Strawberry Cheesecake Ice Cream
Servings: 16
Ingredients
Strawberry mixture:
1 cups fresh strawberries halved
2 tbsp pure maple sugar/coconut sugar
2 tsp arrowroot starch
Crumble mixture:
½ cup almond flour
4 tbsp pure maple sugar/coconut sugar
4 tbsp organic refined coconut oil melted
1 tsp cinnamon
pinch salt
Ice cream base - all ingredients should be cold
1 ¾ cups raw cashews soaked to soften for 1 hour
15 oz can full fat coconut milk cream
½ cup pure maple syrup
¼ cup fresh lemon juice
2 tsp pure vanilla extract
Directions
Strawberry mixture:
Place ingredients in a blender or food processor and blend on high until mostly smooth.
Place blended mixture in a small saucepan and heat over medium heat, stirring, until bubbly and thick. Remove from heat and chill until ready to use.
Crumble mixture:
Blend all ingredients well until a crumbly mixture forms, set aside
Ice cream base:
Blend all ice cream ingredients in a high speed blender (I used a Vitamix) until very smooth. Place blended mixture in the freezer to chill for 5-10 mins.
Set up your ice cream maker and pour all the ice cream base into the bowl - churn for 20-25 mins or until ice cream is very thick and creamy.
Transfer ⅓ of the ice cream into the bottom of a small loaf pan, then layer with ⅓ strawberry preserves and ⅓ crumble mixture. Gently swirl with a knife or toothpick, then repeat twice more until all ingredients are used up.
Cover the top of the ice cream with plastic wrap, pressing down to remove air pockets. Freeze 2-4 hours or overnight. Before serving, allow ice cream to sit at room temp or in the refrigerator to soften. Enjoy!
Notes
Best to make the strawberry mixture and crumble a day before and to soak the cashews overnight.