By Christine Chitnis

Makes 1 pint

This pretty pink ice tastes like a rich slice of strawberry cheesecake. If you’d prefer to use dairy cream cheese, omit the arrowroot starch, which does not react well with dairy products.

2⁄3 cup full fat coconut milk (from one 13.5 ounce can), divided

1 tbsp arrowroot starch

2 cups hulled and chopped strawberries

1 tbsp coconut oil

1/4 tsp salt

1/4 cup pure maple syrup

1⁄3 cup vegan cream cheese, softened

1 cup Cashew Cream (see recipe below)

1/2 cup graham cracker crumbs, homemade or store-bought

Pour 2 tablespoons of the coconut milk into a small bowl, add the arrowroot starch, and whisk until dissolved. In a medium saucepan, combine the strawberries, coconut oil, salt, and maple syrup. Place over medium heat, bring to a simmer, and cook, stirring gently, until the strawberries begin breaking down, 3 to 5 minutes. Remove the pan from heat and mix in the arrowroot slurry and the remaining coconut milk.

In a blender, combine the strawberry mixture, vegan cream cheese, and cashew cream and blend until smooth. Pour the mixture into a bowl, cover, and place in the fridge for a few hours to chill thoroughly.

Add the graham cracker crumbs to the ice cream base and freeze in an ice cream maker according to the manufacturer’s instructions. You can eat the ice cream right away for a softer version, or freeze it for about 2 hours for a firmer consistency.

Cashew Cream

1 cup cold filtered water, plus more for soaking

1 cup whole cashews

1/4 tsp salt

Place the cashews in a bowl and add enough cold filtered water to cover them completely. Cover the bowl and place in the refrigerator overnight to soak. Drain the cashews and rinse them well. Place them in a blender with 1 cup cold filtered water and the salt and blend on high speed for several minutes, until very smooth. If you’re not using a high-speed blender (which creates an ultra-smooth cream), strain the cashew cream through a fine-mesh sieve or cheesecloth. You want a creamy consistency with no solids remaining. Stored in a lidded glass jar, the cream will keep for up to one week in the refrigerator.

This recipe is from Icy, Creamy, Healthy, Sweet © 2016 by Christine Chitnis. (Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc., Boulder CO.