This Strawberry Cheesecake Ice Cream is creamy, delicious and made with strawberries, coconut cream and crunchy grain-free granola clusters. It’s easy to make and ready in no time with or without an ice cream maker, making it the perfect easy sweet treat for summer! Paleo, vegan and includes low carb and keto sweetener options.
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Updated June 2020
Homemade Strawberry Cheesecake Ice Cream
Looking for a healthy homemade ice cream recipe? This dairy-free strawberry cheesecake ice cream is one of our latest obsessions. It’s creamy with sweet swirls of homemade strawberry jam that are amazing with crunchy paleo grain-free granola clusters. And instead of traditional dairy cream cheese, we use coconut cream and cashew butter to give that rich and creamy texture and taste.
We love that we can make this paleo ice cream whenever that ice cream craving hits. Plus, we have even included instructions to make this homemade ice cream without an ice cream maker.
It’s perfect for enjoying outside in the backyard and is filled with the sweetest flavors that just come together so easily. The hardest part about this ice cream recipe is just waiting for the ice cream to freeze!
Custard vs. Ice Cream
This healthy ice cream recipe is made with simple and paleo-friendly ingredients unlike traditional homemade ice cream recipes.
Traditional ice cream and custard recipes are made from the same basic ingredients, such as cream, sugar, and milk. There is a slight difference between the two, though, and that difference is the fact that custard contains egg yolk! The flavors of egg yolk are known to give custard a much smoother and creamier texture than traditional ice cream.
Ingredients You Need
Like most no churn ice cream recipes, this one is simple to customize and starts off with:
- Coconut cream – we like to buy the one from Trader Joe’s or you can spoon out the thick part of chilled full-fat coconut milk
- Full-fat coconut milk – be sure to buy the canned full-fat coconut milk and not lite coconut milk from a carton
- Cashew butter – is what gives this ice cream the best “cheesecake” flavor without traditional cream cheese. However, if you don’t have cashew butter, you can sub another nut butter such as almond butter or even homemade cashew cream
- Maple syrup for vegan ice cream OR you may also sub with honey, agave or your favorite low carb keto liquid sweetener such as liquid monk fruit sweetener, stevia or Lakanto sugar-free maple syrup
- Pure vanilla extract – for flavor and to balance out the sweetness.
OPTIONAL:
- Homemade strawberry jam for chunky sweet treats of fruit – use your favorite strawberry preserves or jam.
- Paleo granola clusters for a crunchy finish; you can leave out if preferred or add any other cookie or granola of choice
Dairy-free Ice Cream Variations:
Fruit: Instead of strawberries, add raspberries, blueberries or chopped peaches
Add-ins: add chocolate chips, chopped vegan cookies or edible cookie dough to switch things up
How to Make Strawberry Cheesecake Ice Cream
- MAKE THE ICE CREAM: Place the coconut cream, almond milk, nut butter, sweetener and vanilla into a food processor, Vitamix or a high-speed blender. Blend on high for 30 seconds, or until smooth and the mixture is combined.
- ICE CREAM MAKER INSTRUCTIONS: If you have an ice cream maker, have it ready and the bowl chilled prior to starting. Pour the blended mixture directly from your blender into the ice cream maker while it is moving. Churn for 20-25 minutes until it becomes a firm ball or the ice cream maker stops rotating.
- WITHOUT AN ICE CREAM MAKER: If you don’t have an ice cream maker, pour the mixture into large freezer bags or ice cube trays for 3 hours, or until frozen. Blend frozen packets or ice cubes in a food processor (recommended) or a high-speed blender until smooth.
- TRANSFER TO ICE CREAM CONTAINER: Spoon half of the ice cream mixture into a 9 x 5 loaf pan or 2-quart ice cream container. Pour half of the strawberry jam on top and gently swirl with a knife to form ribbons.
- Sprinkle in half of the grain-free granola clusters. Pour in remaining half of the ice cream then top with more pureed strawberries.
- Swirl again with the knife then top with paleo granola and reserved strawberry slices. Cover and freeze for at least 4 hours or overnight.
- REMOVE FROM FREEZER TO SOFTEN: When ready to serve, remove from freezer and allow to stand at room temperature for at least 20 minutes to slightly soften.
How long can I keep this dairy-free strawberry homemade ice cream for?
Although most store-bought ice creams will last longer than two weeks in the freezer, we recommend enjoying the fresh flavors of this frozen coconut strawberry ice cream on the same day since the flavors and texture is best the day it is made. You can technically keep it frozen for up to a few weeks and thaw before eating.
Although most store-bought ice creams will last longer than two weeks in the freezer, . This ice cream will be super hard to resist, though, so it may not last two weeks!
More Ice Cream Flavors You Will Love
Strawberry Shortcake Ice Cream
No-Churn Cake Batter Ice Cream {Funfetti}
Strawberry Shortcake Ice Cream Bars
This dairy-free strawberry cheesecake ice cream is creamy, delicious and made with strawberries, coconut cream and crunchy paleo granola clusters. It's easy to make and ready in no time with no ice cream maker required, making it the perfect easy sweet treat for summer! Paleo, vegan and includes low carb keto sweetener options.
- 1/2 cup homemade sugar-free strawberry jam , sub with your favorite strawberry jam or preserves
- 1.5 cups coconut cream , we like to buy the one from Trader Joe's or you can spoon out the thick part chilled full-fat coconut milk
- 2 14-ounce cans full-fat coconut milk , chilled
- 1/4 cup creamy cashew butter , can sub with any other nut butter
- 1/2 cup maple syrup OR sub with any liquid sweetener of choice
- 2 teaspoons pure vanilla extract
- 3/4 cup grain-free granola , use my homemade paleo granola or use your own favorite brand
MAKE THE ICE CREAM: Place the coconut cream, almond milk, nut butter, sweetener and vanilla into a Vitamix or a high-speed blender. Blend on high for 30 seconds, or until smooth and the mixture is combined.
ICE CREAM MAKER INSTRUCTIONS: If you have an ice cream maker, have it ready and the bowl chilled prior to starting. Pour the blended mixture directly from your blender into the ice cream maker while it is moving. Churn for 20-25 minutes until it becomes a firm ball or the ice cream maker stops rotating.
WITHOUT AN ICE CREAM MAKER: If you don't have an ice cream maker, pour the mixture into large freezer bags or ice cube trays for at least 3 hours, or until frozen. If you don't have an ice cream maker, pour the mixture into large freezer bags or ice cube trays for 3 hours, or until frozen. Blend frozen packets or ice cubes in a food processor (recommended) or a high-speed blender until smooth.
TRANSFER TO ICE CREAM CONTAINER: Spoon half of the ice cream mixture into a 9 x 5 loaf pan or 2-quart ice cream container. Pour half of the strawberry jam on top and gently swirl with a knife to form ribbons.Sprinkle in half of the grain-free granola clusters. Pour in remaining half of the ice cream then top with more pureed strawberries.Swirl again with the knife then top with paleo granola and reserved strawberry slices. Cover and freeze for at least 4 hours or overnight.
REMOVE FROM FREEZER TO SOFTEN:
When ready to serve, remove from freezer and allow to stand at room temperature for at least 20 minutes (or more) until desired consistency.
*If you prefer your strawberry swirl to have some chunks, blend for a few seconds less.
**Heavy cream can also be whipped in a separate bowl to stiff peaks, then fold in with the beaten cream cheese mixture. Both ways are fine, my method uses less dishes = less washing 🙂
***You can also substitute granola clusters with your favorite vanilla, graham cracker, cinnamon cookies, OR even baked pie crust or cooked crumble topping.
Did you try this recipe?
Angela -
Love that you You used coconut cream!!! Your photos Are amazing kelly!