Vegan no-churn strawberry cheesecake ice cream made with three ingredients: dairy-free cream cheese, strawberry jam, and graham cracker crumbs. No ice cream maker needed.
Three ingredients. No ice cream maker. No eggs. No cooking. Dairy-free cream cheese mixed until smooth, then strawberry jam and graham cracker crumbs folded in, poured into a container, and frozen for four hours. That is the entire recipe for a vegan strawberry cheesecake ice cream that tastes like a frozen cheesecake.
People overcomplicate vegan ice cream. Cashew bases, coconut cream whipping, stabilisers, gums. This skips all of it. The cream cheese is the base and the body. The jam is the flavour. The graham cracker crumbs are the texture. Frozen, it scoops like real ice cream and tastes richer than you expect. This is the dessert we make when we want something impressive without turning on the stove.
Tips for Making No-Churn Strawberry Cheesecake Ice Cream
Mix the cream cheese until completely smooth first
Beat the dairy-free cream cheese on its own before adding anything else. Lumps of cream cheese freeze into hard, icy pockets that ruin the texture.
A stand mixer or hand mixer works best. A fork or whisk leaves lumps. The cream cheese should look like thick frosting before you fold in the jam.
Fold gently to keep the graham cracker crumbs intact
Stir the strawberry jam and graham cracker crumbs in by hand with a spatula. Over-mixing breaks the crumbs down and turns the ice cream pink without any texture.
You want visible pieces of graham cracker throughout. They soften slightly during freezing but still have a sandy chew.
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Vegan No-Churn Strawberry Cheesecake Ice Cream
Total Time: 255 minutes
Yield: 6 servings
Diet: Vegan
Description
Indulge in this creamy, tangy, and refreshing vegan no-churn strawberry cheesecake ice cream, swirled with strawberry jam and graham cracker crumbs for a delightful summer treat.
Instructions
- In a bowl, mix the dairy-free cream cheese until smooth.
- Fold in the strawberry jam and graham cracker crumbs.
- Transfer the mixture to a container and freeze for at least 4 hours or until firm.
- Scoop and serve the ice cream.
Notes
For a sweeter ice cream, increase the amount of date syrup or maple syrup. Store the ice cream in an airtight container in the freezer for up to 2 weeks. Let it soften at room temperature before scooping for the best texture. You can substitute the strawberry jam with any fruit jam of your choice.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 15
- Sodium: 150
- Fat: 10
- Carbohydrates: 25
- Fiber: 1
- Protein: 3
- Cholesterol: 0
Frequently Asked Questions
What dairy-free cream cheese works best?
Any brand that is thick and smooth. Thinner cream cheeses produce icy results. Look for one that holds its shape on a spoon.
Can I use fresh strawberries instead of jam?
Fresh strawberries add too much water and freeze into icy crystals. Jam is concentrated fruit with sugar, which stays smooth when frozen. Any strawberry jam works.
How long does this keep?
Up to two weeks in an airtight container in the freezer. It hardens over time, so let it sit at room temperature for five to ten minutes before scooping.