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Top view of paleo strawberry cheesecake ice cream in a bowl with a wooden spoon

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.

Course Dessert
Cuisine American
Keyword coconut ice cream, dairy-free ice cream, homemade strwaberry ice cream, no churn ice cream, paleo ice cream, strawberry desserts, vanilla ice cream recipe
Prep Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
Servings 12 servings
Calories 210 kcal
Author Kelly


  • 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


  1. 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.

    Top view of Low Carb Keto Ice Cream in a Blender
  2. 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.

  3. 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.

    Top view of paleo ice cream in a loaf pan with an ice cream scoop and strawberries in a bowl

    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.

Nutrition Facts
Strawberry Cheesecake Ice Cream
Amount Per Serving (1 serving (1/4 cup))
Calories 210 Calories from Fat 135
% Daily Value*
Fat 15g23%
Carbohydrates 19g6%
Fiber 2g8%
Sugar 11g12%
Protein 3g6%
Vitamin C 11mg13%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.