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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Luxurious Vegan Cheesecake Ice Cream

    Luxurious Vegan Cheesecake Ice Cream

    18
    By Alisa Fleming on July 30, 2015 Dairy Free Desserts, Dairy-Free Recipes

    I originally created this vegan cheesecake ice cream recipe for Go Veggie!, and they loved it so much that they created an entire recipe contest around it! I shared it here on Go Dairy Free a few years ago for National Cheesecake Day and thought it was time to update the recipe for this year’s festivities.

    Dairy-Free and Vegan Cheesecake Ice Cream Recipe - decadent, naturally gluten-free, optionally soy-free Photo by my good friend, Hannah Kaminsky.

    Vegan Cheesecake Ice Cream with So Many Delicious Possibilities

    The vegan cheesecake ice cream is so incredibly delicious on its own, but it also serves as cool and creamy canvas for your flavor cravings. My favorite toppings are this Maple Blueberry Sauce and “Cheesecake” Graham Cracker Crust Crumbles. Yes, cheesy graham crumbles – they are as good as they sound! Here are some more quick tips in FAQ format.

    Which Dairy-Free Cream Cheese Alternative do you Recommend?

    As mentioned, I originally created it with Go Veggie. But that brand is becoming harder to find. See our Best Dairy-Free Cream Cheese post for additional recommendations. We taste tested eight different brands!

    Can I Make this into a Frozen Dairy-Free Cheesecake?

    Yes! But you might need to double the recipe to fill a pie tin. I would use a graham cracker pie crust (most brands are dairy-free), pack the soft serve ice cream in (right after churning) and freeze. To serve, I would top with the blueberry sauce.

    Can I Use Another Nut or Make this Nut-Free?

    Honestly, cashews are the best here. Macadamia nuts could work well. Blanched almonds are a generally good substitute, but they will influence the flavor more. For nut-free, I’d recommend swapping the cashews and the water / milk beverage for about 1 1/2 cups full fat coconut milk. I would then add some more vanilla, to taste. But please note that I haven’t tested that coconut milk option.

    Dairy-Free and Vegan Cheesecake Ice Cream Recipe - decadent, naturally gluten-free, optionally soy-free

    Special Diet Notes: Vegan Cheesecake Ice Cream

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

    Vegan Cheesecake Ice Cream
     
    Print
    Prep time
    20 mins
    Total time
    20 mins
     
    Creamy cashews and rich cream cheese alternative make an amazing base for ice cream. To get a little extra cheesecake tang, I add a dash of salt and generous squeeze of lemon. Please note that the Prep Time does not include chilling and churning time, all of which is hands off. Actually making the ice cream just takes a few minutes, the rest is just a waiting game!
    Author: Alisa Fleming
    Recipe type: Dessert
    Cuisine: American
    Serves: about 1½ pints
    Ingredients
    • ¾ cup raw cashews
    • 8 ounces dairy-free cream cheese alternative (see post above)
    • 1 cup water or unsweetened dairy-free milk beverage
    • ¾ cup sugar (or sweetener of choice)
    • 2 to 3 tablespoons lemon juice
    • 1 teaspoon vanilla extract
    • ⅛ teaspoon salt
    Optional Toppings:
    • Maple Blueberry Sauce
    • "Cheesecake" Graham Cracker Crumbles
    Instructions
    1. Place the cashews in a spice grinder or food processor, and whiz for 60 seconds, or until powdered.
    2. Add the ground cashews, cream cheese alternative, ½ cup of the water or milk alternative, sugar, lemon juice (to taste - use more for a bigger "tang"), vanilla, and salt to a blender or food processor, and mix on high for 1 to 2 minutes, or until well blended. Briefly blend in the remaining ½ cup of liquid.
    3. Place the blender jar in your refrigerator, and let the mixture chill for 2 hours.
    4. Make sure the canister for your ice cream maker was frozen overnight. Add the mixture to your ice cream maker according to the manufacturer’s instructions.
    5. When done, you will have some tasty soft serve. Pack it into a freezer safe container, and chill in the freezer for several hours to get hard packed ice cream.
    6. Enjoy scoops straight up or with optional toppings.
    Nutrition Information
    Serving size: generous ½ cup Calories: 275 Fat: 13.3g Saturated fat: 4.7g Carbohydrates: 36.2g Sugar: 27.9g Sodium: 196mg Fiber: .5g Protein: 3.6g
    3.5.3229

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    Alisa Fleming
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    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.

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    18 Comments

    1. Pingback: Not You Mama's Cheesecake- 10 Not to Miss Gluten Free Cheesecakes! - My Gluten Free Miami

    2. Raul Brailey on September 2, 2015 2:04 am

      Place the blender jar in your refrigerator, and let the mixture chill for 2 hours. Make sure the canister or your ice cream maker was frozen overnight.

      Reply
      • Alisa Fleming on September 4, 2015 5:26 pm

        Yes, those instructions are in the recipe!

        Reply
    3. Sabrina @ Dinner, then Dessert on August 1, 2015 12:02 am

      I’m always happy to get out the ice cream maker! I love that my lactose-intolerant niece will get to enjoy it too now!

      Reply
    4. (what runs) Lori on July 31, 2015 4:23 pm

      This not only looks great but sounds incredible! Blueberry and maple?! Cheesecake (healthy) ice cream?? Yes please!

      Reply
    5. Trish - Mom On Timeout on July 31, 2015 4:16 pm

      That is some seriously beautiful ice cream! So smooth and creamy!

      Reply
      • Alisa Fleming on August 1, 2015 6:52 pm

        Thank you Trish!

        Reply
    6. Chrisy @ Homemade Hooplah on July 31, 2015 11:02 am

      I love how you use cashews in this – such an interesting combo!

      Reply
    7. J on July 31, 2015 7:52 am

      Just a head’s up it says the recipe is nut-free, but then contains tree nuts. Also, out of curiosity, any idea whether one could substitute anything for the cashews?

      Reply
      • Alisa Fleming on July 31, 2015 8:00 am

        Thanks J, just a typo, should have just said peanut-free – fixed now. You can sub full-fat coconut milk for the milk bev and cashews – probably around 1 1/2 cups, but I haven’t tested, so I’m not sure on the exact amount.

        Reply
    8. Julia on July 31, 2015 3:15 am

      This looks like such a creamy ice cream! I love that it is cheesecake flavored. My favorite!

      Reply
    9. Sara on July 30, 2015 10:34 pm

      It is amazing that this is vegan, it looks so rich and creamy! I can only imagine how good it tastes 🙂

      Reply
      • Alisa Fleming on July 31, 2015 8:01 am

        It tastes pretty darn awesome and yes, dairy-free but so, so creamy!

        Reply
    10. Kristina on July 30, 2015 6:19 pm

      of course this would inspire a contest – cheesecake ice cream is my favorite! this sounds so good…

      Reply
      • Alisa Fleming on July 31, 2015 8:01 am

        Aw, thanks Kristina 🙂

        Reply
    11. Pingback: Vegan and Dairy-Free Carrot Cake Ice Cream Recipe - Go Dairy Free

    12. Cabrini on September 5, 2012 3:40 pm

      Can you tell me what to do with the other half cup of “milk”? The recipe looks fabulous but I’m just not sure where the other half goes? Lol thanks!

      Reply
      • Alisa Fleming on September 9, 2012 11:09 am

        Oops, thanks for catching that error Cabrini! I’ve fixed it. You blend in half at first as it will blend better when thicker. Then blend in the other half. If you want it ultra-rich, you can just use 1/2 cup, and adjust the lemon juice to taste.

        Reply

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