This recipe was inspired by Sarah Fennel of Broma Bakery! As soon as I saw it, I knew I had to make a dairy free, gluten free version. It's so easy to make, and the flavor is just WOW. I'm telling you-- strawberries are my obsession this summer!
Ingredients:
Makes about one loaf pan of ice cream
- Two 13.5 oz cans of heavy coconut cream
- Two 7.4 oz cans of sweetened condensed coconut milk
- 2 tsp vanilla extract
- 12 oz strawberries
- 1 plain cheesecake (premade or GFDF recipe on my blog)
- freeze dried strawberries
Directions:
- Mash the strawberries with a masher, or blend until liquified in the blender.
- Add the two cans of heavy coconut cream and vanilla to a mixing bowl and whip using the whisk attachment.
- Add the sweetened condensed coconut milk and whip until incorporated.
- Then, add the strawberries and whip until incorporated.
- Slice your cheesecake into bite sized pieces.
- Crush your freeze dried strawberries in the bag.
- Fold in the cheesecake to the coconut mixture first, then fold in as much strawberries as you'd like.
- Transfer to loaf pan and freeze overnight.
If you wanna make this Insta-grammable, save some freeze dried strawberries and cheesecake pieces for the top. This version turned out amazing! You'll want to defrost your ice cream for at least 10 minutes prior to serving. Cheers to a strawberry filled summer! 🫶