Copycat Ben & Jerry's Strawberry Cheesecake Ice Cream
Serving size: 3-4
Prep Time: 15
Freeze time: 8 hours
FREE OF: gluten, dairy, soy, coconut, banana, seeds, lime, fish, cauliflower, peanut,
2 Cups Raw cashews
1 Cup water
4 Tbsp. canola oil
4 Tsp Vanilla extract
1 Cup sugar
1 small cheesecake (if you need recipe click here)
2-3 gram crackers (we use Nairn's )
1/3 cup fresh or frozen chopped strawberries
Put everything but the cheesecake, strawberries, and gram crackers into a blender
Blend till very smooth
Pour into freezer safe container
Add chopped cheesecake, strawberries, and roughly crushed gram crackers and stir up
Let freeze for 8 hours (I know, we wish it was sooner too)
Story behind the recipe:
One of Allergy Girl's favorite ice creams use to be Ben & Jerry's Strawberry Cheesecake ice cream, as you're aware, no such thing exists that's allergy friendly. Now you can go all out and decide to make the cheesecake and make the ice cream or you can just settle for a store bought gluten free dairy free cheesecake if there's one near you that you can have. However, the great thing about the possibility of making it yourself is that if you make the cheesecake recipe that's linked, you'll have an entire large cheesecake available to use meaning you can make a HUGE batch of this ice cream and it will last for a long time in a freezer safe container.
If you do everything from scratch, and you want the full maximum batch (with the entire cheesecake) you'll want to double or triple the ice cream, strawberries, and gram crackers. If you have the space, honestly just triple it and then you're super set on ice cream for quite a while and you get the most benefit out of your efforts. Nothing really beats making everything from scratch because the taste is incredible and pretty much identical.
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