Dairy Free Strawberry Cheesecake Ice Cream

Cheesecake is one of my favorite desserts, but finding a good version without dairy can be tough.

That is why I started making this dairy free strawberry cheesecake ice cream at home.

It gives you everything you want from the classic dessert, including sweet strawberry ribbons and crunchy graham cracker crumbs.

Because it is completely dairy free, you can enjoy a rich bowl without feeling sick afterward if regular dairy bothers your stomach.

It is simple to churn and turns out thick, creamy, and satisfying every single time.

Why This Recipe Is a Keeper

Authentic Cheesecake Flavor – Real dairy-free cream cheese and fresh lemon juice give this scoop that signature rich, tangy bakery taste.

Ultra-Creamy Texture – The blend of coconut milk, oat milk, and cornstarch creates a silky base without any icy texture.

Homemade Jammy Swirl – Simmering fresh strawberries creates a thick, sweet ribbon that tastes so much better than store-bought syrup.

Crunchy Graham Clusters – Baking the buttery crumble first keeps the crust pieces perfectly crisp inside the frozen ice cream.

Here’s What You’ll Need

For the Cheesecake Base

• 1 can (13.5 oz) Full-Fat Coconut Milk
• 3/4 cup Unsweetened Oat Milk
• 3/4 cup Granulated Sugar
• 2 tbsp Light Corn Syrup
• 1 tbsp Cornstarch
• 1/4 tsp Salt
• 8 oz Dairy Free Cream Cheese, Softened
• 1 tbsp Fresh Lemon Juice
• 2 tsp Vanilla Extract

For the Strawberry Swirl

• 2 cups Fresh Strawberries, Hulled & Diced
• 1/3 cup Granulated Sugar
• 1 tbsp Fresh Lemon Juice
• 1 tsp Cornstarch

For the Graham Crumble

• 1 cup Dairy Free Graham Cracker Crumbs
• 1 tbsp Granulated Sugar
• 3 tbsp Dairy Free Butter, Melted

How to Make It

Step 1

In a medium saucepan, whisk the sugar, cornstarch, and salt together, then slowly whisk in the coconut milk, oat milk, and corn syrup. Cook over medium heat, whisking constantly, for 5 to 7 minutes, until the mixture simmers and thickens slightly.

Step 2

Pour the hot base into a blender and add the cream cheese, lemon juice, and vanilla. Remove the center cap from the lid, cover the opening with a kitchen towel, and blend until completely smooth.

Transfer to a bowl, press plastic wrap directly onto the surface, and refrigerate for at least 6 hours or overnight.

Step 3

For the swirl, combine the strawberries, sugar, lemon juice, and cornstarch in a small saucepan. Cook over medium heat for 8 to 10 minutes, stirring and mashing some of the berries, until thick and jammy, then cool and refrigerate until cold.

Step 4

Preheat the oven to 350°F and line a baking sheet with parchment paper. Stir the graham cracker crumbs, sugar, and melted butter together until the mixture looks like wet sand.

Press it into a thin layer on the baking sheet and bake for 8 to 10 minutes, until golden and fragrant. Cool completely, then break into small clusters.

Step 5

Pour the chilled cheesecake base into an ice cream maker bowl that has been frozen for at least 24 hours. Churn for 20 to 25 minutes, until thick and creamy like soft serve.

Step 6

Spread one third of the ice cream into a 9×5-inch loaf pan, then add dollops of strawberry swirl and a handful of graham clusters. Repeat the layers two more times, then drag a skewer through the pan a few times to create ribbons.

Step 7

Cover tightly and freeze for 4 to 6 hours, until firm. Let sit at room temperature for 10 minutes before scooping.

Recipe Tips

Cook Down the Berries Completely

You’ll get the best results if you simmer the strawberry mixture until it looks as thick as store-bought jam. Fresh strawberries release a lot of natural water as they heat up.

Cooking that water off is crucial so the swirl stays soft instead of freezing into rock-hard chunks of ice.

Keep the Corn Syrup in the Base

I strongly recommend keeping the light corn syrup in this recipe instead of swapping it for more granulated sugar. Dairy-free milks have a higher water content than heavy dairy cream, which makes them freeze harder.

The corn syrup prevents large ice crystals from forming, leaving you with a soft texture that scoops easily.

Pick the Right Cream Cheese

I’ve found that firm, block-style dairy-free cream cheese works much better than soft tubs. Spreadable tubs often have extra moisture added, which can make your frozen base icy.

Let the cream cheese soften on the counter first so it blends smoothly into the warm milk without leaving any lumps.

What to Make Next

• Dairy Free Matcha Strawberry Swirl Ice Cream
• Dairy Free New York Cheesecake
• Dairy Free Raspberry Cheesecake Popsicles
• Dairy Free Red Velvet Cheesecake Ice Cream
• Dairy Free Strawberry Shortcake Crunch Ice Cream

Popular Questions

Can I make this recipe without an ice cream maker?

Yes, you can pour the chilled base into a shallow metal pan and freeze it, whisking vigorously every 30 minutes for the first two hours to break up ice crystals.

Once it reaches a soft-serve texture, you can layer in the strawberry swirl and graham clusters as directed before freezing it completely.