Healthy Strawberry Cheesecake Icecream with Graham Cracker Crumble

My roommate had a full blown OBSESSION with Ben & Jerry's Strawberry Cheesecake Ice cream. Not a flavor I would've ever tried on my own but after stealing a few bites of hers I understood her addiction and had to try and make it. This was one of those wung together recipes that came out really well :) Full of good fats, proteins & antioxidants and suuuuper yummy :) This way, if you're like us and can eat a whole pint of ice cream no problem... you'll get very full on less and it's actually really good for you!

what you need:
1 ripe avacado
10oz bag organic frozen strawberries
1/3 cup xylitol + 1 tablespoon
3-5 TBSP of unsweetened vanilla coconut milk
1 stick of organic butter (raw if possoble)
1 cup blanched almond flour

what to do:
In a food processor, blend avocado and frozen berries until smooth. If needed, add a milk substitute, like coconut milk. Add in 1/3 cup xylitol until well blended. In a separate bowl, measure out 2 cups of blanched almond flour and 1 tbs of xylitol. In a small sauce pan, melt 1 stick of butter and then pour it over almond flour, blend with a spoon until it is all mixed... should be a little chunky like crumbles. Fold/blend in to icecream and serve :) makes about 4 large servings.


or can make just strawberry!

Peanut Butter Ice Cream (Dairy Free & Sugar Free!)

Peanut butter and ice cream might be my two favorite things in the world so I was pumped that this guilt-free, health packed experiment came out well :) This came out increeeeeedibly delicious. Soft, smooth, rich & creamy even when frozen. Often times when you have home made ice cream and freeze it, it gets icy but this stayed creamy. Dairy free and no sugar added, full of good fats! Dig in ;)

5 egg yolks
1 cup xylitol
1 cup unsweetened coconut milk
1 can coconut milk (recommend thai kitchen)
1/2 cup Trader Joe's natural valencia peanut butter (no sugar or oils added)
1 tsp sea salt

In a medium saucepan place the egg yolks and sweetener in to mix on high with a hand mixer. Whip yolks until light in color and double in size. Stir in the can of coconut milk. Place the saucepan onto medium heat on the stove and cook, stirring constantly. Stir until thickened into a custard. Remove from heat and stir in the coconut milk milk, peanut butter and salt. Let cool completely in freezer. Place into your ice cream machine until it firms into a thick consistency, kind of like a frosty. Freeze until set. Enjoy :)