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.)
Recipe by Go Dairy Free at