Dairy-Free Strawberry Cheesecake Ice-Cream

This dairy-free strawberry cheesecake ice-cream combines fresh strawberry puree and graham cracker crumbs all swirled into a heavenly dessert. The best summer dessert yet!

This dairy-free strawberry cheesecake ice-cream combines fresh strawberry puree and graham cracker crumbs all swirled into a heavenly dessert.

Two-In-One

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.

This dairy-free strawberry cheesecake ice-cream combines fresh strawberry puree and graham cracker crumbs all swirled into a heavenly dessert.

The best part of this recipe is that it’s completely dairy free and gluten free – almost anyone can enjoy it.  This makes it the perfect dessert to bring to a party or, you could just hide it in the back of the freezer and tell no one except yourself! Am I the only one who does that?!

fresh strawberry puree ice cream

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. We’ve also 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 ASAP. If you’re not a cheesecake fan, 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.

dairy free ice cream

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!

If you liked this dairy-free strawberry cheesecake ice-cream, you may also enjoy the following recipes: Dairy Free Mint Chocolate Chip Ice Cream, Dairy Free Peanut Butter Ice Cream, or my Dairy Free Rocky Road Ice Cream recipes! Can you tell I love ice cream?!  Watch the full recipe video over on YouTube!

Recipe

Dairy-Free Strawberry Cheesecake Ice-Cream

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!

Ingredients:

Ingredients

    Cheesecake Ice Cream Base

    • 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

    Strawberry Sauce

    • 1 cup whole frozen strawberries
    • 1 tbsp. lemon juice
    • 1 tbsp. maple syrup

    Graham Cracker Crust

    • 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

    Instructions:

    Directions

      Cheesecake Ice Cream Base

      • 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.

      Strawberry Sauce

      • 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.

      Graham Cracker Crust

      • 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.
      This dairy-free strawberry cheesecake ice-cream combines fresh strawberry puree and graham cracker crumbs all swirled into a heavenly dessert.

      Leave a comment

      Your email address will not be published.

      Rate this recipe




        13 comments
      1. You can make both the roasted strawberries and ice cream mixture up to a day ahead of time. Just store in separate airtight containers in the fridge. Be sure to store the ice cream in a very well sealed airtight container with plastic wrap pressed against the surface. This will help prevent the ice cream from crystalizing. Store it for up to 2 weeks.

      2. Hi, what a delicious recipe!! Thank you for sharing. I was wondering though if we really need to add the coconut oil in the cheesecake base since it appears in the video but not in the written version. In case it would be necessary how much we coconut oil we should add?
        Thank you in advance

      3. Hi, what a delicious recipe!! Thank you for sharing. I was wondering though if we really need to add the coconut oil in the cheesecake base since it appears in the video but not in the writed version. In case it would be necessary how much we coconut oil we should add?
        Thank you in advance

        • Oh thanks for letting me know, I will add it in. I would recommend adding it in to help with the creaminess and texture.

      4. The strawberry swirls look so beautiful! I love cheesecake too, but since I’m lactose intolerant, I can’t have actual dairy products anymore! On the other hand, since this is coconut-based AND it combines another one of my favorite desserts ever–ice cream!–I can totally have this! Better get myself an ice cream maker STAT!