Summer is in full swing and needless to say, it’s hot! To make this season a little more bearable, I’m sharing a delicious berry cheesecake ice cream that’s perfect for Fourth of July. Red, White and many shades of blue. This no-churn ice cream tastes like frozen cheesecake, with the added goodness of swirled strawberry chia jam throughout. No churning necessary! Everything can be tossed in the blender to create the base, taking minutes to make. You will need to prep ahead, as this needs to set overnight in the freezer. But I promise it’s well worth the wait!
To create the strawberry chia jam, I simply followed my cranberry jam recipe – taking the alternative route by making it completely raw, not adding sugar. The strawberries I had fresh from co-op were so full of flavor and super sweet! I didn’t see the need for more sweetness, but please add sugar if you so desire to. I removed the tops and blended about 2 cups with 3-4 tablespoons of Simple Truth black chia seeds, until smooth. It thickens up even more once you let it sit overnight to chill in the fridge. I made a double batch just to have extra for adding in and on different things throughout the week, like gluten-free pancakes! Seriously, SO GOOD! Sidenote: If you make the GF pancakes, layer them with that strawberry jam and top with coconut whipped cream, it tastes exactly like strawberry shortcake.
Depending on the consistency of ice cream you prefer, you can adjust this recipe to fit your needs. Using less cashews and more coconut cream will yield a creamier, softer ice cream. The recipe below yields a very firm ice cream, once it sets overnight. It’s very rich. I recommend giving it a taste after blending and adjusting it to your likings. Some prefer really sweet ice cream, while others do not. Make sure it’s what you want, I have the base recipe to my likings. It’s quite neutral and not overly sweet, but my tastebuds might be different than yours. Have fun and go crazy! You could even take this base and make it totally unique, adding in cacao powder for a chocolate flavor or replacing the lemon juice with chai tea. The possibilities are endless, that’s the beauty of creating in the kitchen.
- 1½ cups Coconut Cream*
- ½ pound pitted Medjool Dates, about 14-15
- 2 cups Raw Cashews, soaked overnight (or until softened)
- 1⅔ cups Simple Truth Coconut Milk, reserved from cans
- ½ cup Strawberries, thinly sliced
- ⅓ cup Blueberries
- ¼ cup Strawberry Chia Jam, recipe above
- ¼ cup Lemon Juice
- 1 tbsp Lemon Zest
- 1 tsp Vanilla Extract*
- In a high speed blender, add soft Medjool dates and pulse until crumbly. Add in the liquid coconut milk and blend until a paste is formed.
- Add in the hardened coconut milk/cream and soaked cashews. Blend until smooth, adding coconut milk as needed if it's too thick. The consistency should be slightly thicker than cake batter.
- At this point you can give it a taste and adjust the sweetness as desired. Adding more dates or maple syrup if you like it really sweet.
- In a medium/large container, pour in about ½ of the ice cream base and smooth into an even layer. Top with a couple of tablespoons of strawberry jam and swirl with a chopstick or skewer. Add a sprinkle of sliced strawberries and blueberries, topping with the other half of the ice cream base. Continue again creating the layer as the same before. Top with extra strawberry chia jam, strawberries and blueberries.
- Cover with plastic wrap, parchment or foil and transfer to the freezer to chill. At least 6 hours but overnight is best.
- Serve frozen, scooped into a small bowl or on a cone. Topped with extra strawberry chia jam & fresh blueberries.
You can also use vanilla bean powder in place of vanilla extract, about ½ tsp worth.
This recipe was sponsored by Simple Truth and is free from 101 artificial preservatives and additives most commonly used. Available exclusively at the Kroger® Co. Family of Stores.