Strawberry picking season has been in full swing, on the Eastern Shore, and I've been happy for any and all reasons to take advantage of my favorite time of year. Thankfully, my dear friend Anna is of the same mindset and she served up a most refreshing strawberry dessert, last week. Her delicious version included vanilla "cows milk ice cream" (our five year old's description of dairy), butter and homemade whipped cream. These would not work for our son with a milk allergy, however, with a few adaptations I soon had an allergy friendly version, that did not disappoint anyone in our family. This recipe also includes coconut milk whipped cream, which can be used many times over, for various desserts. It is light, refreshing, and all things summer! I hope you all enjoy it as well!

Ingredients:
Graham cracker crust:

• 12 Graham crackers, finely crushed
•  3 Tbsp vegan butter (I used earth balance buttery sticks)
• 3 Tbsp sugar

Filling:

• 2 C strawberries, diced
• 1/3 C sugar
• 1/3 C fresh lemon juice
• 2 C dairy free ice cream (I used 'So Delicious Vanilla Bean- Coconut milk ice cream')

In a food processor or blender, crush the graham crackers until they are a fine, even consistency. Add the sugar and then the melted butter. Press into a pie pan, and chill for 30 minutes.
To prepare the filling, combine the strawberries, sugar, and lemon juice, in a small saucepan. Cook on the stove top for approximately 15 minutes, until the strawberries are very soft and all ingredients are well combined. Strain the mixture and discard (or save and use in a smoothie) the remaining pieces of strawberries. Chill the strained juice in the refrigerator, until cooled.
Once the strawberry mixture has cooled, add the softened ice cream to it. A whisk is helpful to combine the two together. Pour the filling into the crust, and freeze for 6 hours.
Serve as is, or top with coconut milk whipped cream. (See recipe below)


Coconut Milk Whipped Cream:

• 1 can chilled, full fat, coconut milk 
• 2 Tbsp powdered sugar (more or less per your taste preferences)
• 1 tsp vanilla

Chill the can of full-fat coconut milk for 24 hours in refrigerator. This chilling time is necessary because it allows the solidified fat to rise to the top, and separate from the watery liquid.Scoop the thickened coconut cream off the top, and place into a mixer, with the whisk attachment. Do not add the liquid that remains in the can.
Whip the cream on high, for 3-5 minutes until it becomes firm. Add the sugar and vanilla and whip until combined. Use this to top the strawberry lemonade pie, fresh berries, or eat it straight from the bowl!!