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Parve
Easy
4-6 Servings
Allergens 
30 m
Diets
2 cups frozen strawberries
3/4 cup strawberry or raspberry jam, such as Tuscanini
1 (13.5-ounce) can coconut cream
1 cup Glicks Flour
1 cup light brown sugar
1/3 cup + 2 tablespoons Gefen Canola Oil
1 teaspoon Gefen Vanilla Extract
1/2 cup chopped walnuts
pinch of Tuscanini Sea Salt
In a blender or food processor fitted with an S blade, blend the strawberries, jam, and coconut cream until completely smooth. Transfer to an airtight container and freeze overnight.
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
In a bowl, mix the flour, sugar, oil, vanilla, walnuts, and salt. Crumble the mixture onto the prepared baking sheet and bake for 15 minutes. Set to cool and transfer to an airtight container.
To serve, top each bowl of ice cream with the walnut cookie topping.
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