strawberry cheesecake ice cream bars #shorts

these strawberry cheesecake ice cream bars are gluten free, dairy free, and refined sugar free, and the perfect summer dessert!

ingredients:
•1 (13.5oz) can full fat canned coconut milk
•1 cup raw cashews (or 1/2 cup cashew butter if you don’t have a high speed blender)
•1/3 cup pure maple syrup or raw honey (feel free to add up to 1/2 cup)
•1 tsp pure vanilla extract
•1/4 tsp Himalayan pink salt (or 1/8 tsp if using salted cashews/cashew butter)
•1 heaping cup organic strawberries

instructions:
1. add all of the ingredients except for the strawberries to a high speed blender and blend until smooth and creamy.
2. set aside half of the vanilla mixture then blend the remaining mixture with the strawberries, until smooth and creamy.
3. pour the vanilla and strawberry ice cream mixtures into 10 silicone popsicle molds, layering the flavors on top of each other.
4. insert your popsicle sticks into the molds then place in the freezer until frozen solid ( typically 6-8 hours or overnight).
5. once frozen solid, remove the ice cream bars from the molds (i find it helps to push them up from the bottom), then dig in and enjoy!
6. store leftovers in the freezer.

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