Strawberry Crumble Ice Cream Bar
Now that we're nearing the summer, I thought I would get back in the kitchen and start playing around with some recipes that don't involve chocolate or caramel. Strawberry ice cream has always been a personal favourite of mine, so these are a real dream! They're probably even a match for the sprinkle covered ice cream sundaes of my childhood. You could also swap the strawberries for another berry or even banana with a chocolate crumble topping for the banoffee fans amongst us.
Prep: 40 minutes + 4-6 hours soaking & 2 hours setting
Total: 40 minutes +6 hours
- 10 medjool dates - 200g once pitted,1 cup almonds - 140g (I like to use blanched),1/2 teaspoon vanilla powder
- 2 cups cashews - (Soaked for 4-6 hours),1/2 cup maple syrup - 100ml,1 teaspoon vanilla powder,1/4 cup almond or coconut milk,1 tablespoon coconut oil
- 1 1/2 cup strawberries - 450g,2 tablespoons maple syrup,1/2 teaspoon vanilla powder
- 3 medjool dates - 60g once pitted,1/2 teaspoon vanilla powder,1 tablespoon desiccated coconut,1/4 cup almonds - 30 (I like blanched),Scant 1/4 cup oats - 20g
Ice "cream" layer
Begin by lining a brownie tin with greaseproof paper. Chop and hull the strawberries and add to a pan over a medium heat along with the maple syrup and vanilla. Leave to cook for at least 10 minutes, stirring occasionally until you have a relatively thick mix.
Whilst the strawberries cook, add all of the base ingredients to a food processor and blend until you have a sticky mix. Push into the lined the tray until you have a thin, flat layer covering the entire base.
Add the crumble topping ingredients into the empty food processor and pulse to form a crumble before setting aside.
Drain and rinse the cashew nuts and add to the clean food processor with all of the other cheesecake ingredients. Leave to blend for at least 3 minutes until smooth and creamy.
Spread the cheesecake onto the base and then top with strawberries, sprinkle the crumble mix on top and place into the freezer to set for 2 hours. Remove from the freezer, slice and enjoy!