Vegan strawberry cheesecake ice cream made with cashews and topped with a raw cake based crumble.
I adore ice cream, it's as simple as that. Making it from scratch has always been a goal of mine (I even convinced my Grandmother to buy us an ice cream maker when I was 12), but it's something I usually push aside as being too labour intensive. Yet, in all honesty, if you can make a smoothie you can gosh darn well make ice cream—and a good one at that.
Making a vegan ice cream, unlike dairy, doesn't involve making a custard base, which allows the process to come together in under ten minutes (less time than it takes me to pick up a carton at the store).
- fresh strawberries
- almond milk
- cashew butter
- raw cashews
- arrowroot powder
- sea salt
- coconut syrup (optional)
Chop ¼ cup of the strawberries and set them aside. Add the remaining strawberries, banana, almond milk, vanilla, cashews, nut butter, and arrowroot powder in a blender and puree until smooth.
Taste to adjust sweetener if needed (maple syrup would be a nice ad in) and vanilla. Stir in the remaining strawberries.
Chill until firm. If you have an ice cream maker, follow the manufacturer's instructions, if not place the mixture into a freezer safe bowl and freeze for about 3 hours, mixing every thirty minutes or so.
Alternatively, you can freeze the mixture in ice cube trays then once frozen, puree them as you would banana ice cream until it's soft-serve consistency.
Tips + Notes
This ridiculous strawberry cheesecake Ice cream for example, took about five minutes to make—and only dirtied one blender (hallelujah!). The result is an ice cream which is fresh on the palate, not overwhelmingly sweet, and made with enough wholesome and nutritious ingredients you can feel good about eating a really big bowl.
The cleanliness and simplicity of this strawberry cheesecake ice cream recipe should be of no surprise as it's created by the incredibly inventive nordic duo of Virpi and Tuulia. I was first introduced to Virpi last year when she won the Saveur Blog Award (which I'm a little obsessed with!) for her site Vanelja, shortly later I was introduced to her friend Tuulia through social media. In the vein of their stunning blogs, Vanelja and Tuulia, their new book N'ice Cream is filled to the brim with mouth watering, airy, and bright photos which has my libra heart singing praises.
N'ice Cream has a great balance of recipes that utilize an array of different bases, from banana, to cashews, coconut milk, and even avocados! Every recipe in this book honours the simple and seasonal ingredients and the natural sweetness of ripe, juicy fruit- just in time for summer! Although deciding on what recipe to make was a real challenge, I ended up making this strawberry cheesecake ice cream with cake crumbs.
The ice cream was slightly tangy like a real cheesecake, booming with fresh strawberry flavours, and garnished with the cake crumbles that add a graham cracker taste that brought it to the next level. While at the time I didn't add any sweetener to the base, I think I'll add a touch of maple syrup next time, or perhaps find some more plump and juicy berries to help add a little extra sweetness.
Next on the agenda are the Match White Chocolate Popsicles, Raw Chocolate Covered Magnums (which look out of this world), and the Pina Colada Milkshakes for a warm evening on the porch.
Ice Cream Base
- 1 ½ cup fresh strawberries, stems removed
- 1 ripe banana
- 1 cup unsweetened almond or other plant based milk
- 1 tsp. vanilla
- 1 Tbsp. cashew butter or nut butter of choice
- 1 cup raw cashews
- 2 Tbsp. arrowroot powder
- 1 cup macadamia or nuts of choice
- 2-3 pitted dates
- ½ tsp cardamom
- A pinch of sea salt
- 1 tsp. coconut syrup (optional)
- Chop ¼ cup of the strawberries and set them aside. Add the remaining strawberries, banana, almond milk, vanilla, cashews, nut butter, and arrowroot powder in a blender and puree until smooth.
- Taste to adjust sweetener if needed (maple syrup would be a nice ad in) and vanilla. Stir in the remaining strawberries.
- Chill until firm. If you have an ice cream maker, follow the manufacturer's instructions, if not place the mixture into a freezer safe bowl and freeze for about 3 hours, mixing every thirty minutes or so.
- Alternatively, you can freeze the mixture in ice cube trays then once frozen, puree them as you would banana ice cream until it's soft-serve consistency.
- To make the cake crumbles, blender everything in a food processor.
Reprinted by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © Virpi Mikkonen and Tuulia Talvio, 2016.