You will need:

For cheesecake part:

1 x 400 ml coconut cream
250 gram/ 1 cup of macadamia nuts
Juice of one lemon (or more)
1/4 cup of melted coconut oil
4 tbsp maple syrup
1 tbsp vanilla extract

For "base"
6 tbsp cashews
1 date (soaked and pitted)
1 tbsp maple syrup
1 tbsp coconut oil


1. Mix all of the ingredients for the cheesecake part in a food processor until combined and pour into a metal tray. Cover in glad wrap and place in freezer. Whisk every 30 minutes until ready.
2. For the "base": place the ingredients in a food processor until combined.
3. When ice-cream is ready: get the "base" part and arrange in lines across ice-cream. Place in freezer for 30 more minutes.
4. When serving, scoop the ice-cream with the "base", so that you get an ice-cream with occasional stripes of the cheesecake base.