Raw Strawberry Shortcake Ice Cream

My boyfriend Eric recently said to me "Don't you ever just chill and do nothing, just to enjoy yourself?" My answer to that was "I do not have to do nothing to enjoy myself."  It is true, I don't have to be just doing nothing to enjoy myself.  My "me" time that I most enjoy involves a run to clear my head, paging through a good cookbook or making ice cream.
Yes, making ice cream is one of my favorite things to do in my alone time during the week and I enjoy coming up with new flavors!  This week it was raw strawberry shortcake.  Eric had given me a bunch of fresh organic strawberries so it was perfect!  I made a creamy raw strawberry base, stirred in raw "shortcake"chunks, and swirled it with fresh strawberry sauce.  Needless to say, it was heavenly,  I enjoyed some more me time as I devoured a bowlful and went to my happy place.

Raw Strawberry Shortcake Ice Cream
Makes about 6 cups

1 cup raw coconut flour
1 cup raw almond meal
4 soft medjool dates
1 tsp pure vanilla extract
1/8 tsp sea salt

Ice Cream:
1 cup coconut water
2  cups young coconut meat (or raw cashews, soaked 4 hours and drained if unavailable)
2 cups soaked raw cashews, drained (soaked at least 4 hours)
1/2 cup raw coconut nectar
seeds of one vanilla bean
a pinch of sea salt
2 cups fresh organic strawberries
1/2 cup coconut oil, warmed to liquid

Strawberry Swirl:
1 cup fresh organic strawberries
2 pitted soft medjool dates (soaked in water 30 minutes if not soft and drained well)
1 tsp pure vanilla extract

To make shortcake chunks, combine all ingredients in a food processor and process until finely ground and holds together when squeezed. Form into small chunks and place in a bowl. Place in the freezer until hard.
Add coconut water to a food processor, along with cashews,  coconut, agave nectar, vanilla, sea salt and strawberries. Process until smooth, then with the processor running, add the coconut oil slowly and process until well incorporated, about a minute. Pour the mixture into an ice cream maker and process according to directions.
Meanwhile to make the swirl, combine all ingredients and blend in the food processor until smooth.  Set aside.  When the ice cream is done churning, remove from ice cream maker, stir in shortcake chunks, then pour 1/3 into a freezer safe container with a lid. drizzle 1/3 of the swirl over it, then pour half the remaining ice cream over that.  Drizzle with half the remaining swirl, then top with the remaining ice cream then the remaining swirl.  Place in the freezer and let sit for at least four hours or overnight to firm up to scoopable consistency.

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