5 Ingredient Vegan Strawberry Cheesecake Ice Cream
It was really hot and sticky last Monday. I went out for a walk in the afternoon, and when I got home, I felt like I had been dipped into a stinky pond. I took a refreshing bath laced with peppermint oil, and that helped to cool me down, but I also decided that I needed to make ice cream. Because ice cream is always appreciated on a hot day, am I right?! I knew I wanted to make something with strawberries, since I had a bunch of organic strawberries on hand, but I did not want it to require a lot of time or energy to make.
If you have followed my blog at all, you may have noticed in the past I make some pretty fabulous ice cream flavors with a few components, like red velvet cake ice cream, or blueberry cobbler ice cream that have things that have to be made besides just the ice cream. Well I was not doing that. I wanted a simple blend and churn and chill ice cream. What I decided on was strawberry cheesecake ice cream. And it only ended up having 5 ingredients, which was awesome.
I always make coconut milk based ice creams, but I enhanced this one with cashew butter to make it taste like cheesecake. The organic strawberries were pretty sweet and flavorful, so all that was needed to sweeten it was some dates (but not too many). This is as simple as it gets, but I promise you it is so good, and so worth making for yourself to enjoy! I have included instructions for both with an ice cream maker and without, so everyone can make this.
5 Ingredient Vegan Strawberry Cheesecake Ice Cream
Makes 3 cups
1 15 oz can full fat organic coconut milk
1/2 cup raw cashew butter
1 1/2 cups fresh organic strawberries
1/4 cup soft, pitted medjool dates (if they are not soft, soak them in filtered water for 30 minutes before using)
1/4 tsp sea salt
Combine all ingredients in a blender and blend until smooth. Pour into an ice cream maker and process according to directions. Alternatively, if you do not have an ice cream maker, pour it into a bowl, and whisk every half hour until it is to the consistency of a thick malt. Pour into a freezer safe container with a lid, and continue to freeze until firm enough to scoop (at least 4 hours or overnight). If it becomes too firm, simply let it sit out for 15 minutes before serving.
