I had another recipe that I wanted to share today, but upon request I’ll share this delicious and easy recipe with you today instead. I debated what to call this. My kids call it ice cream, so I might as well just call it that. However, it is based on an idea for cashew based vegan cheesecake with strawberries that my family and I really love. Cashews make a delicious mock cheesecake, with a cheesiness that you don’t often find in vegan foods. This recipe is made with almonds, not cashews, but it still has a resemblance to it, hence the cheesecake ice cream name I gave it. While I made this with almond butter, feel free to make it with cashew butter instead. I have not tried it with other nut butters, but if you want to experiment, feel free.

This recipe is pretty easy to make. The only thing to note is that the ingredients do need to be added in the order written, otherwise it can flop, so keep that in mind and follow the instructions precisely.

Homemade Strawberry Chocolate Cheesecake Ice Cream Recipe- Paleo, Vegan, and Easy

Ingredients:
1 cup almond butter or cashew butter (I use homemade, made with nuts bought on sale)
5 cup strawberries more or less, pureed into 3 1/2 cups puree
1/2-3/4 cup jaggery syrup, honey, date syrup, maple syrup, or other sweetener of choice to taste
1/2 cup palm oil or coconut oil
1/4 cup lemon juice
1/2 cup cocoa powder

Instructions:
1. Blend up approximately 5 cups of strawberries, fresh or frozen, so that you end up with 3 1/2 cups strawberry puree. Put aside.

2. Put almond or cashew butter into a food processor or blender and slowly drizzle in your liquid sweetener. The addition of the liquid sweetener should make your nut butter start thickening up tremendously.

3. Add the oil and lemon juice to the nut butter mixture and blend until smooth.

4. Add the strawberry puree, 1 cup at a time, to the nut mixture, and blend until completely uniform.

5. Pour approximately half the strawberry mixture into a large freezer friendly pan.

6. Mix the cocoa powder with the rest of the strawberry mixture and whisk until there are no clumps.

7. Drizzle the chocolaty mixture into the strawberry mixture, making interesting shapes and ensuring that all the chocolate doesn’t just end up in one spot. Use a fork, knife, or spatula to further spread around the chocolate mixture, ensuring that it doesn’t mix too much, but maintains separate marbleized swirls of separate colors.

8. Freeze until completely solid. This should take a few hours.

9. Cut up to serve and eat immediately. While delicious as is, this ice cream is even more amazing when served with some fruit sauce. In the above picture, it is being served with peach sauce, and I’ve served it with a strawberry based sauce.

Enjoy!

Note: If for whatever reason you don’t eat chocolate, feel free to skip out the addition of the cocoa powder, and just serve this as plain strawberry ice cream.
Additionally, if strawberries are not in season, or you don’t currently have them available, or for whatever reason don’t want to use strawberries, feel free to replace the strawberries in this recipe with another fruit, such as peaches, mango, blueberries, raspberries, etc… You may need to adjust the sweeteners to taste.

Do you make desserts with strawberries? What do you make when you have strawberries cheaply? Do you just eat them fresh or do you make ice creams, cakes, pies, and other types of desserts with them instead of serving them plain?
Does this look like a recipe you’d try?