Directions

Cheesecake Ice Cream Base

• If using an ice-cream maker then be sure to follow the instructions for your particular product.  Mine requires the bowl to be placed in the freezer for 24 hours before preparing this recipe.
• In a medium saucepot, whisk in the coconut milk, soymilk, vanilla and maple syrup on low-medium heat and bring it to a simmer. Ladle out ½ cup of the mixture into a separate small bowl and whisk in then arrowroot flour until dissolved, then pour it back into the main pot and whisk until well combined. Cook on a low simmer for 5 min. Transfer mixture into a glass bowl to fully cool for about 30-45 min.
• In a high speed blender (I used a Vitamix) add in your coconut milk mixture, cashews, coconut oil, lemon juice and sea salt. Blend on high until silky smooth (roughly 30 sec).
• Pour the blended mixture into your chilled ice-cream maker bowl and churn for 25-30 min until you reached your desired texture. During the last 3-5 min you can crumble in graham cracker crust and spoon in the strawberry puree.
• Enjoy straight away or transfer into an airtight container or ice-cream tub and keep in the freezer until ready to eat. I would recommend consuming within a month to keep its fresh taste.

Strawberry Sauce

• In a small saucepan on low-medium heat cook down the strawberries, lemon juice and maple syrup, stirring frequently, until it becomes a smooth consistency.
• Refrigerate to cool completely while ice cream is churning.

Graham Cracker Crust

• In a food processor add in walnuts, almond flour, oats, cinnamon, sea salt and process until you get a fine crumb texture.
• Next add in your pitted dates and process while slowly adding in the melted coconut oil.
• Process until dough starts to come together like dough, while stopping to scrap sides if needed.
• Transfer into a glass mixing bowl and press into a bowl with hands. Cover and set aside in the fridge to set while your ice cream is churning.