Strawberry Cheesecake Ice Cream
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.
Ingredients
- 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
OPTIONAL:
- 3/4 cup grain-free granola , use my homemade paleo granola or use your own favorite brand
Instructions
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MAKE THE ICE CREAM: Place the coconut cream, coconut 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.
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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.
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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.
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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.
Recipe Notes
*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.