Creamy cheesecake ice cream made lighter with coconut and almond milk, and stuffed with caramelized, roasted strawberries for one heavenly frozen dessert!
Let’s add a lil pink into our lives to celebrate life and more specifically, Breast Cancer Awareness Month!
This month is more than a celebration of wearing ribbons, donating money and baking all things pink. It is about celebrating life, honoring those brave women that fought an astounding battle, and those women that conquered the struggle and therefore, push the limits on life as they know how precious it can be.
Such celebrations are close to home for me, as my mother is a survivor. I continue to be in awe of her strength. During every moment, every chemo treatment and every day that has passed since her ‘new birthday’, she has proved that she is stronger than some diagnosis. She chose life that day when the doctor delivered the less than appealing news, and proved that believing the glass is half full, along with believing in God, worked in her favor. She demonstrated what it meant to be strong; as she was stronger on her weakest days than I was on my strongest days.
Every May, we celebrate my Mom’s second birthday, as May 16th is the day that she started anew life. A new life with a new appreciation for the small things; the small conversations on the phone with friends, the sun shinning each morning and those moments of love and gratefulness she wouldn’t get to experience if she didn’t choose life seven years ago.
To celebrate Breast Cancer Awareness Month, myself and some other amazing bloggers have teamed up for Cooking for a Cure! We all set out to create dishes that are pink in some fashion!
When I think back to my Mom, ice cream immediately comes to mind. It is the one dessert that my mom and I can never turn down. No matter the weather, we will always enjoy a few scoops; most often Caramel Delight or classic Vanilla Bean being our chosen weapon.
Today, I jazzed up a classic vanilla ice cream with roasted strawberries. Roasting brings out their natural sugars and deepens the berries flavor, simply a caramelized strawberry. Oh perfection. Once folded into the ice cream, the entire batch takes on a subtle strawberry flavor. But not as in the artificial way, as in store bought ice creams. Silky ice cream with a hint of caramelized berries.
When I think of dessert and strawberries, cheesecake is like the other pea to the pod. Creamy and bursting with vanilla beans. It provides the ultimate texture and savoriness to the ice cream that heightens the strawberries.
To me, there is no other way to celebrate life than with ice cream.
Mom, you are the strongest women I know, and only hope I live each day to its fullest, as you have done!
- 1 (14.5 oz) can full fat coconut milk
- 1 cup unsweetened almond milk (or milk of choice)
- 3 oz reduced fat cream cheese
- ¼ cup + 1 Tbsp Truvia, divided
- 1 Tbsp vanilla extract
- 3 cups strawberries, sliced
- Preheat oven to 415 degrees F. Line a small baking sheet with parchment paper.
- Add sliced strawberries to prepared baking sheet. Place in preheated oven and roast for 10 minutes.
- Remove from oven.
- In a blender, add milks, cream cheese, truvia and vanilla extract. Blend until mixed well.
- Add roasted strawberries and pour into a ice cream maker.
- Prepare according to manufacture's instructions.
- Once done churning, place in container and freeze for a few hours or serve immediately for a soft serve ice cream.
Hungry for more Ice Cream recipes?
If you make this recipe, make sure to snap a photo and hashtag it #HOUSEWIFEINTRAININGFILES. I’d love to see what you are cooking up in your kitchen!