This may be the best ice cream flavor ever invented by Ben and Jerry’s, not that I would ever know. In my non-vegan days I was too consumed with all things chocolate to appreciate the other flavors. There’s something about becoming vegan that’s awakened my taste buds. Guess what? There’s a world beyond chocolate out there, people. Can you believe it! This is the part where I run into the street, twirl in a circle, and throw my hat into the air. Hopefully I keep my balance after that twirl and don’t lose my lunch along with my hat…or get hit by a car. But that’s a topic for another day. For now, let’s just focus on this über-delicious Strawberry Cream Cheese Vegan Ice Cream.
I thought my days of enjoy specialty pints of ice cream were in the Omnivorious time of my life. You know, pre-vegan? It’s not as if I had Ben & Jerry’s in the freezer at all times. No way. Of course, that was only because any time I bought one of my favorite pints, calories be damned, that pint was gone soon after. Finito!
But then one day I had one of my Eureka! moments. That’s sort of like an Oprah’s Aha moment, but without all the spiritual depth to it. I’m a little more ferrel than that.
So, my Eureka! moment involved a little conversation with myself that went something like this:
Self #1: I sure miss eating those delicious specialty pints of ice cream.
Self #2: Yeah, me too.
Self #1: Hey. Why don’t I just make my own!
Self #2: Now why didn’t I think of that?
Self #1: Don’t worry about it. Everyone knows I’m the bright one anyway. Go back to watching reruns of Green Acres.
Self #2: Hey! That was a darn good show.
That’s how a lot of my Eureka! moments go. I wonder how certain flavors would work together, or I’m curious how to create a vegan version of a favorite non-vegan dish, and then I get lost in the thought of it all.
The first Vegan Specialty Ice Cream moment began with Chubba Hubba. I mean, seriously, people. We’re talking dark chocolate covered pretzel bits and caramel swirls. Isn’t that where all good specialty ice cream moments should begin? And then I moved on to Chunky Monkey. And that’s when I realized I might have a full-blown series on my hands.
Because with these three delicious flavors on my belt, I don’t intend to stop.
Easy Does It
You want to know something even better? This recipe is SO easy! That’s because I don’t start these specialty ice creams from scratch.
Hey. I figure if So Delicious wants to come up with a tasty, creamy soy ice cream, I’ll let them. I’m just adapting their product to fit my needs.
See how manipulative I can be?
Anyway, this recipe takes about 15 minutes to throw together, then another 10 minutes for it firm back up in the freezer. That means this recipe fits in my plan of world denomination of the 30 Minute or Less recipe category.
Did I say world domination? Sometimes I get a little ahead of myself.
I think this may be the best vegan ice cream I’ve had, but I have a few more flavors to try so I’ll have to get back to you on that one.
- 1 pint So Delicious Creamy Vanilla Ice Cream or the non-dairy vanilla ice cream of your choice
- 5 tablespoons vegan cream cheese I used Tofutti Better Than Cream Cheese
- 4 - 6 tablespoons graham cracker crumbs
- 1 tablespoon dairy-free margarine softened
- 3 ripe strawberries hulled
- Additional graham cracker crumbs for topping
Place the carton of soy ice cream on the counter to soften it up a little. Place the softened non-dairy ice cream and the 5 tablespoons of vegan cream cheese in a food processor or blender and pulse until combined.
In the meantime, combine 5 tablespoons of graham cracker crumbs with 1 tablespoon of softened non-dairy margarine. Stir to combine it as much as possible. Feel free to place this in the microwave for 2-3 seconds to help distribute the margarine throughout the graham crackers.
Chop the strawberries and use a fork to mash them.
Now you're ready to assemble your ice cream. Spoon about 3 dollops of the ice cream back into the container from whence it came (I like recipes that use the word "whence") or into a separate freezer-safe container. Now sprinkle a layer of the graham cracker mixture with a couple of pieces of the strawberries. Add another layer of the cream cheese ice cream, followed by another layer of the graham cracker mixture and strawberries. Continue with this process, ending with the ice cream at the top.
Place the carton back in the freezer. When you're ready to serve, simply remove it from the freezer 5 minutes or so ahead of time to allow it to soften. Serve with additional graham cracker crumbs sprinkled on top.