Go Back
–+ servings
Dairy Free Kitchen

Dairy Free Red Velvet Cheesecake Ice Cream

A creamy, festive frozen dessert with a classic red velvet and cheesecake-inspired flavor. It is a memorable treat for celebrations or relaxed weekends.
Dairy Free Red Velvet Cheesecake Ice Cream
Prep Time 20 minutes
Cook Time 27 minutes
Total Time 47 minutes
Servings 6 servings
Calories 442 kcal
Print Recipe Pin Recipe

Equipment

  • small loaf pan
  • parchment paper
  • blender
  • ice cream maker
  • freezer-safe container

Ingredients

For The Red Velvet Cake
  • 1/2 cup All-Purpose Flour
  • 1/4 cup Cane Sugar
  • 1 tbsp Unsweetened Cocoa Powder
  • 1/4 tsp Baking Soda
  • 1/8 tsp Fine Sea Salt
  • 1/3 cup Extra Creamy Oat Milk
  • 2 tbsp Avocado Oil
  • 1 tsp Apple Cider Vinegar
  • 1/2 tsp Pure Vanilla Extract
  • 1/2 tsp Red Gel Food Coloring
For The Cheesecake Ice Cream
  • 1 can Full-Fat Coconut Milk
  • 3/4 cup Extra Creamy Oat Milk
  • 8 oz Dairy-Free Cream Cheese
  • 2/3 cup Cane Sugar
  • 1 tbsp Cornstarch
  • 1 tbsp Unsweetened Cocoa Powder
  • 2 tsp Pure Vanilla Extract
  • 1 tsp Fresh Lemon Juice
  • 1/2 tsp Red Gel Food Coloring
  • 1/4 tsp Fine Sea Salt

Instructions

  1. Heat the oven to 350 degrees F and line a small loaf pan with parchment paper. Whisk the flour, cane sugar, cocoa powder, baking soda, and sea salt in a bowl.
  2. Stir the oat milk, avocado oil, vinegar, vanilla, and red food coloring into the dry ingredients. Spread the batter in the prepared pan and bake for 14 to 17 minutes, or until the center springs back when lightly touched.
  3. Cool the red velvet cake completely. Crumble it into bite-size clusters and freeze the clusters for at least 30 minutes.
  4. Whisk the coconut milk, oat milk, cane sugar, cornstarch, cocoa powder, vanilla, red food coloring, and sea salt in a saucepan. Cook over medium heat until steaming and slightly thickened.
  5. Blend the warm mixture with the dairy-free cream cheese and lemon juice until completely smooth. Refrigerate the cheesecake base for at least 4 hours.
  6. Churn the cold base according to the ice cream maker's directions. Add two-thirds of the frozen red velvet cake during the final 2 minutes.
  7. Transfer to a freezer-safe container and layer in the remaining cake clusters. Freeze for 4 to 6 hours, then soften briefly at room temperature before serving.

Nutrition

Serving: 1servingCalories: 442kcalCarbohydrates: 49gProtein: 4gFat: 25g
Course Dessert
Cuisine American
Keyword cheesecake ice cream, dairy free, red velvet, vegan dessert

Tried this recipe?

Let us know how it turned out!