Fresh strawberry puree and graham cracker crumbs all swirled into a dairy free creamy cheesecake ice cream makes this homemade Strawberry Cheesecake Ice Cream the best summer dessert yet!
Ever wonder what your two favourite desserts mixed together would taste like? Well you’re about to find out! This dairy free strawberry cheesecake ice cream is such a delight, it’s basically a freshly baked cheesecake whipped into ice cream. Literally…it’s light and decadent all at the same time, you wouldn’t think that’s even possible, but here it is, and I promise it’s like heaven.
The best part of this recipe is that it’s completely dairy free and gluten free so almost anyone can enjoy it. This makes it the perfect dessert to bring to a party or alternatively, you could just hide it in the back of the freezer and tell no one except yourself… or am I the only one who does that?
Now let’s chat a little bit about this bowl of heaven. The sweet and tart strawberry puree takes this cheesecake ice cream to the next level. And then we’ve got chunks of chewy soft, graham cracker crust bites scattered throughout to add beautiful texture and the final touch to this frozen dessert.
If you love cheesecake, then you seriously need to make a batch of this stuff ASAP. If you’re not a cheesecake fan, I swear you still have to try it because it’s going to melt your taste buds. I’m already thinking about other flavours to try…blueberry, cherry, the list goes on and on.
When you make this recipe be sure to TAG me in your photo using the hashtag #HEALHTNUTEATS so I can easily find and LIKE your photo!
- 1 can coconut milk
- 1 cup cashews (soaked overnight)
- ½ cup unsweetened soy milk
- 1/3 cup maple syrup
- 2 tbsp. coconut oil
- 1 lemon juiced
- 1 tbsp. arrowroot flour
- 1 tsp. vanilla
- ½ tsp. sea salt
- 1 cup whole frozen strawberries
- 1 tbsp. lemon juice
- 1 tbsp. maple syrup
- 6 medjool dates (pitted)
- ½ cup rolled oats
- ½ cup raw walnuts
- 4 tbsp. almond flour
- 3 tbsp. coconut oil melted
- ¼ tsp. cinnamon
- Pinch of sea salt
- If using an ice-cream maker then be sure to follow the instructions for your particular product. Mine requires the bowl to be placed in the freezer for 24 hours before preparing this recipe.
- In a medium saucepot, whisk in the coconut milk, soymilk, vanilla and maple syrup on low-medium heat and bring it to a simmer. Ladle out ½ cup of the mixture into a separate small bowl and whisk in then arrowroot flour until dissolved, then pour it back into the main pot and whisk until well combined. Cook on a low simmer for 5 min. Transfer mixture into a glass bowl to fully cool for about 30-45 min.
- In a high speed blender (I used a Vitamix) add in your coconut milk mixture, cashews, coconut oil, lemon juice and sea salt. Blend on high until silky smooth (roughly 30 sec).
- Pour the blended mixture into your chilled ice-cream maker bowl and churn for 25-30 min until you reached your desired texture. During the last 3-5 min you can crumble in graham cracker crust and spoon in the strawberry puree.
- Enjoy straight away or transfer into an airtight container or ice-cream tub and keep in the freezer until ready to eat. I would recommend consuming within a month to keep its fresh taste.
- In a small saucepan on low-medium heat cook down the strawberries, lemon juice and maple syrup, stirring frequently, until it becomes a smooth consistency.
- Refrigerate to cool completely while ice cream is churning.
- In a food processor add in walnuts, almond flour, oats, cinnamon, sea salt and process until you get a fine crumb texture.
- Next add in your pitted dates and process while slowly adding in the melted coconut oil.
- Process until dough starts to come together like dough, while stopping to scrap sides if needed.
- Transfer into a glass mixing bowl and press into a bowl with hands. Cover and set aside in the fridge to set while your ice cream is churning.