strawberry cheesecake ice cream (paleo, vegan, dairy-free, gluten-free, grain-free, egg-free)

I haven’t had ice cream since my ice cream maker passed away four months ago.

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Feel free to ignore the fact that my addiction love of ice cream is so severe intense that I personify my ice cream maker. A few weeks ago, at a car boot sale, I stumbled upon a hardly-used gem, a simple but foolproof Magimix which has become my best friend this past week. There have been some true disasters (note to self: savoury ice-cream is a no-no) and some true gems, and this is one of them!

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Strawberry cheesecake ice cream was never a favourite of mine, but the creamy coconut milk and sweet, tangy raspberries settled in my fridge simply seemed the perfect combination. A few hours later, true to form, there was no evidence left! Also, red is my absolute ultimate favourite colour, and I mean…

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Rich, vanilla-infused, creamy coconut milk combines with a lusciously red pop of flavour in the form of juicy strawberries folded together with crunchy, nutty clusters of crispy almond goodness to make this heavenly strawberry cheesecake ice cream. Tangy but slightly sweet, creamy yet crunchy – all you ever want in an ice cream.

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strawberry cheesecake ice cream

by Alessandra Peters

Prep Time: 10 minutes

 

Ingredients

    For the Ice Cream Base

    • 2 cups full fat coconut milk
    • 1/2 cup coconut palm sugar
    • 3 vanilla beans, pods scraped out

    For the Strawberry Swirl

    • 2 cups fresh strawberries
    • 1 tsp balsamic vinegar
    • 2 tablespoons water
    • maple syrup, to taste

    For the Cookie Crumbs

    • 1 cup ground almonds
    • 2 tablespoons coconut oil
    • 1/4 cup flaked almonds

    Instructions

    For the Ice Cream Base

    1. Combine all ingredients in a blender until fully combined. Add to ice cream maker for 25 minutes or until soft-serve consistency is reached. (If you don’t have an ice cream maker, simply spoon the mixture into a large dish, freeze until solid, then split the solid block into several small pieces and blend these pieces to a soft-serve consistency.)

    2. In the last minute of churning, add the cookie crumbles to the ice cream machine.

    For the Strawberry Swirl

    1. Combine strawberries, water, and balsamic in a small saucepan over low heat. Stir until syrupy and reduced. Set aside.

    For the Cookie Crumbles

    1. Combine ingredients in a bowl. Drop clusters of mixture onto a baking sheet.

    2. Bake at 180C/350F for 4-5 minutes or until golden. Set aside.

    To Combine

    1. Spread half of the ice cream/cookie mixture in a dish. Dollop half of the strawberry swirl mixture on top, then marble using a toothpick. Repeat with the rest of the ice cream and strawberry swirl, then freeze until set, around an hour.

    2. To serve, remove from freezer 10-15 minutes before serving. Scoop and enjoy!

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