Dairy Free Strawberry Cheesecake Ice Cream
This delightful frozen treat delivers rich dessert flavors in every bite. It is a crowd-pleasing favorite the whole family will love.
Equipment
- blender
- ice cream maker
- loaf pan
Ingredients
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Spread one third of the ice cream into a 9x5-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.
- Cover tightly and freeze for 4 to 6 hours, until firm. Let sit at room temperature for 10 minutes before scooping.
Nutrition
Serving: 1servingCalories: 431kcalCarbohydrates: 53gProtein: 3gFat: 23g