In a large bowl whisk together gluten free flour, salt, sugar, cinnamon, and baking powder.

In a separate bowl whisk together butter and honey.

Create a well into centre of dry mixture and add wet ingredients. Mix together until dough creates a dough ball. Add 1 tbsp of milk or more if needed to keep the dough together. Form it into a disk, wrap in plastic and refrigerate for 1 hour.

Preheat oven to 350F.

Cut two pieces of parchment papers to fit your baking sheet. Unwrap the dough from refrigerator, and place it on one parchment sheet placed on the back of a second baking sheet.

Roll to about 1/16th of an inch. Try to get it an even thickness all the way across. The thinner they are the better crisp like a cracker they will be. Roll with an additional parchment paper on top if the dough is sticking. Slide the parchment sheet and the dough into the first baking sheet.

Score the dough into 2 1/2 inch squares or so on the parchment paper. Use a fork to pierce holes evenly over the crackers.

Bake for 20-23 minutes or until golden brown and crisped up. Allow them to cool completely to room temperature on the baking sheet before separating. Store in a sealed container till needed.

Use about 2/3 of the crackers to create the crumbs.

Place the crumbs into a bowl. Add the melted butter and brown sugar. Stir to combine and create a lovely crumb to sprinkle into the ice cream. Store in a container till needed.

Preheat the oven to 375F.

Combine the strawberries, sugar and white balsamic vinegar in a bowl. Tip this into a baking dish. Let everything macerate for 15 minutes to let some of the juices release from the berries.

Bake in the oven for 20 minutes or so, till softened.

Let everything cool down and then place into a blender. Whiz till a rough purée is achieved. If lumps of berry are still there, that's good, it will add texture to the ice cream. Store in a container in the fridge till chilled. The juices will thicken a bit, which is good.

Combine the sweetened condensed milk, vanilla and salt in a large bowl.

With a hand held mixer or stand mixer, whisk the softened cream cheese till smooth and fluffy, just a couple of minutes.

Add the whipping cream and start on medium speed to combine with the cream cheese. As the cream starts to thicken you can increase the speed to high. Continue whisking until stiff peaks are achieved. Don't go too far, or else the butter fat and liquid may separate.

Using a spatula, spoon 1/3 of the whipped cream mixture into the condensed milk in the bowl. Gently fold till completely combined. Add the remaining whipped cream and fold gently trying to keep as much air as possible. Once no more streaks are visible you are ready to chill the ice cream.

Take the chilled loaf pan or container from the freezer. Spoon 1/3 of the ice cream into the pan and spread across gently. Sprinkle 1/3 of the Shortcake Crumbs over the ice cream. Drizzle 1/3 of the strawberry purée over the crumbs. Use a chop stick to gently swirl these into the ice cream. Do not over-swirl, you want to see streaks of everything, not turn it all pink.

Repeat with two more layers of ice cream, crumbs and strawberries and swirling.

Seal and cover and place in the freezer for at least 6 hours. Overnight is best.

See blog post for more details.