Vegan Cheddar Ice Cream Offers a Truly Surprising Delight


Vegan Cheddar "Cheese" Ice CreamSweet Sundays: Did I just mention vegan cheese and ice cream in the same recipe? Vying for the title of "queen of adventure" in the food blogging world, Hannah paired savory with sweet in an unlikely dairy substitute medium, and to our great surprise, created a delicious success. Hannah offers more amazing and unique vegan ice cream recipes (dairy-free and egg-free) in her ebook, A La Mode …

"Your eyes do not lie- That is indeed a generous scoop of “cheddar” ice cream, perched upon a just-baked and still warm apple crisp. It sounds bizarre, and the fact that there’s no actual [dairy]cheddar in it doesn’t help the cause much, but the results were truly less shocking that I had imagined.

Despite emptying a whole package of the orange stuff into the ice cream base, the flavor was quite mild. What hit me first was a lovely bouquet of floral vanilla aroma, followed by the slightest hint of umami and a twang that might be hard for an unsuspecting taster to place. Moreover, what really made this frozen concoction special was the texture. Thanks to the abundant fat, a richer, smoother, and creamier custard could not be imagined …

For that reason alone, I implore you to break down your ideas of “normal” and give the recipe a go! If you’re still intimidated by the idea of a cheesy ice cream, perhaps give the Mozzarella flavor a spin first, and rest assured that it’s hardly present when paired with a strong enough vanilla extract."

“Cheddar” Ice Cream

Recipe by Hannah Kaminsky, author of My Sweet Vegan and recipe blogger at Bittersweet. She has also created the Sweet Vegan eBook Collection, which includes a full color "ice cream" eBook called A La Mode.

  • 2 Cups Vanilla Soymilk
  • 1 Tablespoon Arrowroot
  • 1/2 Cup Granulated Sugar
  • 10 Ounces Cheddar Teese
  • 1/2 Teaspoon Vanilla Extract
  • Pinch Salt
  • Pinch Fresh Ground Pepper

First, allow all of your ingredients to come up to room temperature if they were previously refrigerated. This is critical, because the Teese changes significantly in texture, and becomes much softer and easier to melt when already warm.

Combine the soymilk, arrowroot, and sugar in a medium saucepan, and whisk vigorously to break up any lumps. Place on the stove over medium heat, and empty the tube of Teese into the pan, whisking gently until the mixture is smooth. Continue to whisk every couple of minutes, until the mixture comes to a boil. Cook for about a minute longer, until fully thickened, and turn off the heat. Add in the vanilla, and season with salt and pepper. Stir to incorporate.

Let cool, and chill thoroughly for at least 3 hours before churning in your ice cream machine according to the manufacturer’s directions. Transfer the soft ice cream to an air-tight container, and store it in the freezer for another 3 hours minimum, until frozen solid, before serving.

For more dairy-free recipes, visit the Go Dairy Free Recipe Section.

Vegan Cheddar "Cheese" Ice Cream

About Author

Alisa is the founder of, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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