This is a really cooling treat to have in the heat of the summer. The filling is creamy, sweet, and full of flavor, like ice cream, even though its not made in an ice cream maker. This recipe is soy free, gluten free, dairy free and raw.

Crust

1 cup almonds

½ cup pitted dates

½ tsp vanilla

pinch of sea salt

Filling

1 ½ cup cashew nuts, soaked for 4 hrs

1 ½ cup full-fat coconut milk

½ cup agave nectar

1/3 cup coconut oil

1 Tbsp lemon juice

2 tsp vanilla

pinch of sea salt

½ cup chopped strawberries

Place almonds in a food processor and process until finely grounded. Add dates, vanilla, and salt. Process until it looks like breadcrumbs. Remove and press into the bottom of a 8 or 9 inch springform pan and set aside. Place cashews and coconut milk into a blender, and blend until creamy and smooth. Add agave, oil, lemon juice, vanilla, and salt. Continue blending, scraping down sides of blender if necessary. If strawberries aren’t sweet, coat with a tablespoon of agave. Pour half of the filling into pan with crust, then put in half of the strawberries randomly on top. Pour on the rest of the filling then the strawberries. Place into freezer for at least an hour or until set.