Strawberry Cheesecake ‘Blizzard’ (No sugar added)

Before being introduced to banana soft serve I would have never thought to make ice cream out of frozen fruit.

Sitting outside on a hot summers day soaking up the sunshine and cooling off with a cup of fudgy banana soft serve opened up a whole new world for me.

I’ve never been the same since.

Would you judge me if I said I regularly eat ice cream for breakfast? [with protein powder and probiotics… it’s basically a smoothie, right?]

Or, that I’ve ran to the store at 11pm just to buy gluten-free graham crackers when a hankering for strawberry cheesecake ice cream struck? Well, actually what I had originally wanted to make were these strawberry shortcake sandwiches, but I didn’t want to wait for the coconut milk to harden.

I had a bag full of frozen strawberries, coconut milk ice cubes from Kevin’s pina coladas [another recipe I need to share!] and loads of fresh strawberries. What’s a girl to do?

Make strawberry cheesecake blizzards. That’s what.

How I lived in fear of food and constant deprivation is beyond me. But it’s treats like this that solidify the fact that you can eat tasty, delicious things and feel good about what you’re putting in your body.

And boy does this ever feel good!


Strawberry Cheesecake ‘Blizzard’
Author: 
Cuisine: Vegan, Gluten free, Dairy free, Sugar free, Yeast free, Corn free
Prep time: 
Total time: 
Serves: 4 servings
 
These blizzards are great as an afternoon treat. Try keeping the ingredients in the freezer for quick preparation.
Ingredients
  • 8 lite coconut milk ice cubes, about ½ can frozen
  • 2 cups sliced strawberries, frozen
  • 1 tablespoon lemon juice
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon pure vanilla extract
  • 1 cup non-dairy milk – I used unsweetened original almond milk
  • 4 fresh strawberries, chopped
  • ½ cup gluten-free graham cracker crumbs
Instructions
  1. Place coconut milk cubes, frozen strawberries, lemon juice, vinegar, and vanilla in your food processor. Pulse with the “S” blade until mixture is broken up. It should look like pieces of hail in the bowl. This process takes about 30 seconds of pulsing on and off.
  2. Continuing to pulse, add non-dairy milk slowly. Use up to 1 cup. Discontinue when mixture forms a ball.
  3. Remove ice cream ball from processor and place in a large bowl. Mix in fresh strawberries and graham cracker crumbs.
  4. Serve immediately
Notes
Add honey or coconut sugar if you don’t like the slight tartness. I loved it!

View Nutritional Information (once on page scroll down)

Note to self: pour more coconut milk in the ice cube trays before heading to the gym this morning. I sense another late night ice cream session in our future.

:P

Oh, and please join me in welcoming the newest addition to our Kevin’s family.

I wish I could say that she’s all mine, but I’d be lying. She’s pretty cute though, don’t you think?

So the deal is: I stole Kevin’s camera when I started the blog. Sharing a camera between an avid photographer and food blogger isn’t exactly ideal [aka it sucks].

Since he was into photography before me, I thought it only fair that he get the first new camera. The operative word being first… but don’t tell him I said that :P

We took our cameras out to the backyard last night to play around with the dogs for a bit. It was so fun getting to shoot with him!

Have a great Wednesday, and don’t forget to enter for a chance to win bean pasta!

Pin It

53
Comments | Leave Your Comment

  1. This was delicious! I made the frozen cubes with my own coconut milk and decided not to filter out the coconut flakes – it was nice to have the little coconut pieces in there! I also used coconut sugar instead of graham cracker crumbs because I always thought they tasted/smelled similar. It worked out quite well! Thank you so much for sharing all of these fabulous recipes!!!!!!!

  2. Hi! This looks amazing! I live in México and it’s impogssible to find gluten-free graham cracker crumbs. What do you recomend as a substitute?

  3. So happy to find this site! I am in the process of cutting out processed / chemical filled “food” from my families diet and recipes like this help me to not have a rebellion on my hands! That being said I always have a problem knowing if these kind of recipes calling for coconut milk mean canned coconut milk or the carton that you get in the dairy section. I’m hoping its the carton because I almost always have it (or almond milk) on hand for smoothies. Could almond milk be substituted? Looking forward to making many of your yummy recipes! Thanks

    • Hi Misty! Way to go in getting your family on the healthy living train. That’s so awesome. For this recipe, you can use any type of milk you’d like. Just make sure you pour it into an ice cube try and freeze before use. Enjoy!

  4. I made this ten minutes ago and I had to tell you right away how good it was! I’ve missed blizzards since I stopped eating dairy and this definitely quenched my craving… for now :) I made it for my family who doesn’t generally appreciate my healthier cooking and they loved it! Thanks for the great recipe!

    • Hi Jaime – you could freeze it and then add it to the food processor to whip it up and make it creamy again when you’re ready to eat it. It’ll get quite hard in the freezer.

  5. Hi Leanne!
    I was wondering if you use lucuma in any of your recipes? What do you think of it?
    Can’t wait to try this treat! It IS such a pretty picture…..yum

    • Hi Deb – I have used it in one of my recipes… http://www.healthfulpursuit.com/2012/11/apricot-ginger-chia-chews/ I love using it but try to limit my use of expensive ingredients on the blog as I find a lot of people either can’t find them, or don’t want to fork over the cash. I add it to my personal creations all the time though. I love the stuff! How about you, do you use it often?

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: