Berry Almond Cheezecake Ice Cream


This recipe for berry almond cheezecake ice cream is a “sweet” entry in our March Recipe Madness Contest, created and submitted by Mary Shivers. To qualify, the recipe contains 8 ingredients or less, but includes Almond Plus Protein Almond Milk by So Delicious Dairy Free.

Berry Almond Cheezecake Ice Cream So Delicious Dairy Free Recipe Madness Contest - BadgeFor more details about the recipe contest, see this post:

Special Diet Notes & Options: Berry Almond Cheezecake Ice Cream

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, vegan, and vegetarian. It can also be soy-free with the selection of dairy-free and soy-free cream cheese alternative and whipped topping.

Note that dairy-free whipped topping can be hard to locate. I recommend swapping in coconut cream (from the top of full fat coconut milk) along with a touch of vanilla, and if needed, a little more sugar. Keep in mind that the ice cream mixture does taste less sweet once chilled.

Berry Almond Cheezecake Ice Cream
Prep time
Cook time
Total time
Note that the prep time doesn't include churning and chilling time.
Serves: 12-16 (Makes 5 quarts)
  • 2 cups pureed fresh strawberries
  • ½ cup water
  • 1 8-ounce package dairy-free cream cheese alternative
  • 2 cups granulated sugar
  • 6 cups So Delicious Dairy Free Original Almond Plus Almond Milk
  • 2 8-ounce cartons dairy-free whipped topping (such as Rich's)
  • 2 cups frozen fresh blueberries
  1. In a medium heavy bottom saucepan, cook strawberries and water on low heat for 10-12 minutes just until mixture begins to bubble, stirring often. Remove from heat and strain. Set aside to cool.
  2. Meanwhile, in a large mixing bowl, beat cream cheese on low speed until smooth. Gradually beat in sugar then strained liquid from strawberries. Stir in almond milk then whipped topping.
  3. Freeze in a 5-quart electric ice cream freezer according to manufacturer’s directions, adding frozen blueberries during last 10 minutes of freezing time. (Ice cream should be the consistency of a milkshake when blueberries are added.)

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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