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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Coffee Cheesecake Ice Cream with Affogato-Style Options

    Coffee Cheesecake Ice Cream with Affogato-Style Options

    1
    By Alisa Fleming on October 8, 2012 Dairy Free Desserts

    About a decade ago, Hidemi Walsh submitted this dairy-free coffee cheesecake ice cream recipe for a recipe contest that we co-hosted. It was a runner up! We’ve since updated this post, breaking the recipe down, adding nutrition information, and offering ingredient options. But it’s still just as easy and delicious as ever!

    Dairy-Free Instant Coffee Cheesecake Ice Cream Recipe - naturally vegan and gluten-free with nut-free and soy-free options

    Dairy-Free Coffee Cheesecake Ice Cream that’s an Instant Hit

    It doesn’t get much easier than this dairy-free coffee cheesecake ice cream recipe. Just heat the instant coffee, blend the ingredients, and freeze! That said, we have some options to share based on FAQs.

    What Type of Milk Beverage Works Best in this Ice Cream?

    Hidemi uses unsweetened almond milk, but you can use your favorite milk beverage. Most will work fine in the coffee cheesecake ice cream. If making the topping, be sure to use a type that heats well in sauces. We prefer ones without added protein, as these can thicken oddly, and don’t typically use soymilk, since it likes to curdle.

    Which Brand of Cream Cheese Alternative do You Recommend?

    Hidemi tested the recipe with Go Veggie Vegan Cream Cheese Alternative. Most brands will work functionally without a problem in this recipe, so it’s really a matter of taste. Our favorites are Kite Hill and Treeline, but you can see our Best Dairy-Free Cream Cheese Alternative guide for tasting notes.

    Can I Use an Unrefined Sweetener?

    Whatever sweetener you like in your coffee should work just fine, as long as it isn’t sugar-free. Sugar helps to tenderize ice cream. Without it, the texture will be very solid. That’s why sugar-free and low-sugar ice creams often have additives. When choosing your sweetener, just keep the flavor and sweetness level in mind. You can always sweeten the mixture to taste. It will taste a little less sweet once frozen.

    Dairy-Free Instant Coffee Cheesecake Ice Cream Recipe - naturally vegan and gluten-free with nut-free and soy-free options

    Special Diet Notes: Dairy-Free Coffee Cheesecake Ice Cream

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, optionally nut-free, peanut-free, optionally soy-free, vegan, and vegetarian. Just be sure to choose the cream cheese and milk alternatives that suit your dietary needs.

    Dairy-Free Coffee Cheesecake Ice Cream
     
    Print
    Prep time
    10 mins
    Cook time
    1 min
    Total time
    11 mins
     
    This dense, rich dessert is like frozen coffee cheesecake. Please note that the Prep time is hands-on time only. Allow plenty of time for chilling, and churning, if needed. This makes a small batch, you can double it if using a larger ice cream maker.
    Author: Hidemi Walsh
    Recipe type: Dessert
    Cuisine: American
    Serves: generous 1 pint
    Ingredients
    • 1 cup unsweetened dairy-free milk beverage
    • 1 to 2 teaspoons instant coffee, to taste
    • 8 ounces dairy-free cream cheese alternative
    • ½ cup sugar
    Instructions
    1. Heat the milk beverage in the microwave for 45 to 60 seconds. Stir in the instant coffee until dissolved.
    2. Add the coffee milk beverage, cream cheese alternative, and sugar to your blender, and puree until smooth.
    3. Process the mixture in your ice cream maker according to the manufacturer's directions. Alternatively, freeze the mixture for 2 hours, then process it in your food processor until creamy. Freeze again for hard-packed.
    Notes
    Sweet Affogato-Style Topping Option: Heat ¼ cup unsweetened dairy-free milk beverage, 2 tablespoons sugar, and 2 tablespoons instant coffee in a small pan over medium-low heat until the sugar dissolves. For a syrupy sauce, bring the mixture to a bubble, and simmer until syrupy - about 1 minute. Let cool a bit before using.

    Mexican-Style Option: Use almond milk beverage in the mixture. Sprinkle with cinnamon and sliced almonds to serve.
    Nutrition Information
    Serving size: about ½ cup Calories: 224 Fat: 8.9g Saturated fat: 4.7g Carbohydrates: 33.5g Sugar: 27.7g Sodium: 258mg Fiber: .3g Protein: 1.6g
    3.5.3229

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, 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.

    1 Comment

    1. Joanne on October 16, 2012 4:55 am

      This sounds like an addiction waiting to happen!

      Reply

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