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.
For more details about the recipe contest, see this post: http://www.godairyfree.org/news/march-recipe-madness-contest
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.
- 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
- 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.
- 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.
- 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.)