Coffee Cheesecake Ice Cream with Almond Cafe Ole Sauce


This coffee cheesecake ice cream was a Runner-Up Recipe from the Galaxy Foods Dairy-Free Ice Cream Contest. The entrants used Galaxy’s vegan cream cheese alternative to create a vegan ice cream recipe.

This recipe was created by Hidemi Walsh.

Vegan Coffee Cheesecake Ice Cream Recipe with Almond Cafe Ole Sauce

Coffee Cheesecake Ice Cream with Almond Cafe Ole Sauce
Prep time
Cook time
Total time
The recipe is quick to prepare, but allow for several hours of chilling time!
Serves: 4 servings
Ice Cream:
Ole Sauce:
  • ¼ cup Almond Milk, unsweetened
  • 2 tablespoons Granulated Sugar
  • 2 tablespoons Instant Coffee
  • 4 tablespoons Sliced Almond
  1. Heat 1 cup almond milk in a microwave for 45-60 seconds. Then add 1 teaspoon instant coffee and stir well.
  2. Put 8 oz cream cheese alternative, ½ cup granulated sugar and almond milk and coffee mixture into a blender and blend until smooth. Then add ¼ cup sliced almond. Mix well.
  3. Put the mixture into a container and freeze for a couple of hours.
  4. When the ice cream gets hard and ready to serve, make almond café ole sauce. In a small bowl, combine ¼ cup almond milk, 2 tablespoons granulated sugar and 2 teaspoons instant coffee. Heat in a microwave for about 15 seconds. Take the bowl out of the microwave and stir until instant coffee and sugar are dissolved.
  5. Pour the ¼ of hot almond café ole sauce on the serving plate, place ¼ ice cream on the sauce. Sprinkle sliced almond on top. Repeat with remaining servings.

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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