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 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.
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.
- 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
- Heat the milk beverage in the microwave for 45 to 60 seconds. Stir in the instant coffee until dissolved.
- Add the coffee milk beverage, cream cheese alternative, and sugar to your blender, and puree until smooth.
- 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.
Mexican-Style Option: Use almond milk beverage in the mixture. Sprinkle with cinnamon and sliced almonds to serve.
More Cool Dairy-Free Desserts for Coffeholics
Walnut Espresso Bars
Vanilla Latte Granita
Vegan Mocha Coffee Cupcakes with Chocolate Espresso Icing
1 Comment
This sounds like an addiction waiting to happen!