Dairy-Free Strawberry Cheesecake Ice Cream
Prep time
Cook time
Total time
Mary's original recipe makes 5 quarts. We've halved her recipe, so it fits most ice cream makers. But if you have a smaller appliance, you can halve the ingredients listed below. Note that the prep time is hands-on time only. Allow plenty of time for churning and chilling.
Recipe type: Dessert
Cuisine: American
Serves: About 2 quarts
  • 1 cup fresh strawberry puree (about 2 cups strawberries)
  • ½ cup water
  • 4 ounces dairy-free cream cheese alternative
  • 1 cup sugar
  • 3 cups plain or vanilla dairy-free milk beverage
  • 1 cup dairy-free whipping cream (see post above for options)
  1. Add the strawberries and water to a medium heavy bottom saucepan, and place it over low heat. Cook for 10 to 12 minutes, or just until the mixture begins to bubble, stirring often.
  2. Remove the pan from the heat, and optionally strain the strawberries if you don't want any strawberry chunks in the ice cream. Let cool.
  3. In a large mixing bowl, beat the cream cheese alternative on low speed until smooth. Gradually beat in the sugar, followed by the strawberry mixture. Stir in the milk beverage, and then the whipping cream alternative.
  4. Freeze the mixture in your ice cream maker according to the manufacturer’s directions.
  5. Pack the soft serve ice cream into a freezer-safe container and freeze for 4 hours or more for hard-packed ice cream.
Nutrition Information
Serving size: ½ cup Calories: 207 Fat: 9.6g Saturated fat: 8.3g Carbohydrates: 30.6g Sugar: 27.3g Sodium: 130mg Fiber: 1.1g Protein: .6g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-strawberry-cheesecake-ice-cream