Indulge in Creamy Vegan Strawberry Cheesecake Ice Cream: An Easy Homemade Recipe
Prepare to fall in love with this incredible vegan strawberry cheesecake ice cream! This easy-to-make dessert features a luxuriously creamy vanilla cheesecake ice cream base, generously swirled with vibrant homemade strawberry sauce and delightful crunchy biscuit pieces. It’s a truly irresistible treat that is wonderfully smooth, rich, and incredibly refreshing, all while being remarkably simple to prepare.
Whether you’re a long-time vegan or simply exploring delicious plant-based desserts, this recipe delivers on flavor and texture, perfectly capturing the essence of a classic strawberry cheesecake in a chilled, scoopable form. Forget complicated steps or exotic ingredients; this recipe focuses on accessible components and straightforward instructions, ensuring a fantastic result every time.
This delightful vegan strawberry cheesecake ice cream is truly an exceptional way to celebrate and make the most of strawberry season. When those ripe, juicy strawberries are abundant and at their peak flavor, there’s no better time to whip up a batch of this extraordinary dessert. While a classic vegan strawberry ice cream recipe is always a hit, this cheesecake rendition takes things to an entirely new level. It’s even easier to prepare and offers a more complex, satisfying flavor profile, tasting just like a delectable strawberry cheesecake, but with the added joy of being in a cool, creamy ice cream form.
If you find yourself with an abundance of fresh strawberries and are searching for more creative ways to enjoy them, you’re in luck! Beyond this incredible ice cream, you might also adore my vegan strawberry shortcake, a light and airy classic; my tropical-inspired coconut strawberry tart; or the rich and decadent chocolate strawberry tart. Each of these recipes offers a unique and delicious way to savor the delightful taste of fresh strawberries.
Essential Ingredients for Your Vegan Strawberry Cheesecake Ice Cream
Crafting this incredible vegan strawberry cheesecake ice cream requires a handful of carefully selected ingredients, each playing a crucial role in achieving that perfect creamy texture and authentic cheesecake flavor. Here’s a detailed look at what you’ll need and why:
Vegan Cream Cheese: This is the star of our cheesecake base, providing that signature tangy, rich flavor. It’s absolutely essential to choose a vegan cream cheese that has a relatively firm texture and, most importantly, one that you genuinely enjoy the flavor of. Popular and reliable brands like Philadelphia vegan cream cheese or Violife often yield excellent results due to their consistent texture and taste. Please steer clear of any low-fat varieties, as these will compromise the creaminess and overall richness of your ice cream, potentially leading to an icier texture.
Non-Dairy Double Cream: For a truly decadent and scoopable ice cream, you need a non-dairy cream specifically designed for whipping. Look for options with a high fat percentage, ideally at least 30%, as the fat content is key to a smooth and creamy consistency. In the UK, Elmlea Plant is a fantastic choice, known for its excellent whipping capabilities. Oatly Whippable is another great alternative, offering a lovely neutral flavor. For those who enjoy a subtle coconut note, Nature’s Charm coconut whipping cream can also work beautifully, providing a rich, thick base.
Plant Milk: Unsweetened soy milk is highly recommended for this recipe. Its neutral flavor ensures it won’t overpower the delicate strawberry and cheesecake notes, and its naturally creamy texture contributes wonderfully to the ice cream’s consistency. While you can certainly experiment with other types of plant milk, such as almond, oat, or cashew, be mindful that their distinct flavors will subtly influence the final taste of your ice cream. Always opt for unsweetened versions to control the sugar content.
Caster Sugar: This fine-grained sugar dissolves quickly and evenly, ensuring a smooth ice cream base without any gritty texture. Both caster sugar and granulated sugar will work effectively here. It’s important not to substitute the sugar with other sweeteners like maple syrup, agave, or stevia. Sugar plays a vital role beyond just sweetness; it helps to lower the freezing point of the ice cream mixture, which is crucial for achieving that desirable soft, scoopable consistency rather than a rock-hard, icy block. Plus, cold desserts require a slightly sweeter base to taste balanced when frozen.
Lemon Juice: A touch of lemon juice is essential for cutting through the richness and adding a bright, tangy note that is characteristic of a classic cheesecake. Many vegan cream cheeses can sometimes lack that sharp tang found in dairy versions, so the lemon juice helps to perfectly balance the flavors. Both fresh or bottled lemon juice are perfectly acceptable here.
Strawberries: Fresh, ripe strawberries are ideal for this recipe, allowing you to easily chop them for the sauce. They provide the most vibrant flavor and color. While technically you could use frozen strawberries, fresh ones are generally easier to work with. If you do opt for frozen, there’s no need to defrost them first; simply cook them directly from frozen. As they soften in the pan, use the back of a wooden spoon to gently smoosh them against the side, breaking them down into a luscious sauce.
Cornflour (Cornstarch): This ingredient acts as a thickening agent for the strawberry sauce, giving it a lovely, jam-like consistency that swirls beautifully through the ice cream. If cornflour isn’t available or preferred, arrowroot powder can be used as an equally effective substitute.
Digestive Biscuits: These classic British biscuits provide the perfect crunchy texture and buttery-sweet flavor reminiscent of a cheesecake crust. While Digestive biscuits are my top choice, feel free to get creative with other crunchy alternatives. Ginger snaps or ginger nuts offer a spicy kick, Biscoff biscuits add a caramelized warmth, Graham crackers provide a traditional American cheesecake crust flavor, Hobnobs bring an oaty crunch, and even crushed Oreos (ensure they are vegan-friendly) can create a fun and familiar twist.
How To Make Easy Vegan Strawberry Cheesecake Ice Cream: Step-by-Step
(For precise measurements and detailed instructions, please refer to the comprehensive recipe card located at the very bottom of this page.)
- Step 1: Prepare and Chill the Base. Begin by ensuring the bowl of your ice cream maker has been in the freezer long enough to be completely frozen – ideally for a full 24 hours. In a high-speed blender, combine the vegan cream cheese, non-dairy double cream, unsweetened plant milk, caster sugar, lemon juice, and vanilla extract. Blend these ingredients until the mixture is perfectly smooth and lump-free. Once blended, transfer the base to a clean container and refrigerate it thoroughly until it is very cold. This chilling step is crucial for optimal churning.
- Step 2: Cook the Strawberry Sauce. Hull and roughly chop your fresh strawberries. Place the chopped strawberries into a saucepan along with the sugar and a touch of lemon juice (or balsamic vinegar, if using). Heat the mixture over medium heat, stirring occasionally, until the fruit softens considerably and begins to break down. Use the back of a wooden spoon to gently smoosh any larger strawberry pieces against the side of the pan to create a more consistent, jam-like texture.
- Step 3: Thicken and Chill the Sauce. In a small bowl, whisk together the cornflour (or cornstarch) with a splash of cold water to create a smooth slurry. Stir this slurry into the cooked strawberry mixture in the pan. Continue to heat, stirring constantly, until the sauce comes to a boil and visibly thickens. Once thickened, immediately transfer the hot strawberry sauce to a separate container and refrigerate it until it is completely cold. This prevents it from melting your churned ice cream later.
- Step 4: Churn the Ice Cream Base. Once your ice cream base is thoroughly chilled, give it a quick whisk to ensure it’s well-mixed. Pour the cold base into your pre-frozen ice cream maker bowl and churn according to the manufacturer’s instructions. Churn until the mixture reaches the consistency of a thick, soft-serve ice cream. It should be firm but still pliable.
- Step 5: Incorporate the Biscuits. In the last two to three minutes of churning, add the roughly broken biscuit pieces directly into the ice cream maker. Allow them to churn briefly with the ice cream base. This ensures they are evenly distributed throughout, providing a lovely crunchy texture in every bite, without becoming overly soggy.
- Step 6: Layer, Swirl, and Freeze. Grab a freezer-safe container. Spoon a small amount of the chilled strawberry sauce over the bottom of the container. Next, scoop about half of the churned ice cream on top of the sauce. Dollop more strawberry sauce over this layer, then add the remaining ice cream. Finish with the rest of the strawberry sauce on top. Using a knife or a skewer, gently swirl the strawberry sauce through the ice cream to create beautiful ribbons of color and flavor. Cover the container tightly and freeze for at least 4 hours, or until the ice cream is firm enough to scoop.
Expert Tips for Perfect Vegan Strawberry Cheesecake Ice Cream
Achieving the perfect scoop of homemade vegan strawberry cheesecake ice cream is simpler than you might think, especially with a few key tips:
- Embrace Metric Measurements: As with all my recipes, I highly recommend using metric measurements with a digital kitchen scale rather than relying on cup conversions. Cups are notoriously inaccurate and inconsistent, especially for dry ingredients and semi-liquids like cream cheese. Using a scale ensures precise quantities, leading to far better and more consistent results, not to mention less mess!
- Allow for Softening: Homemade ice creams tend to freeze much firmer than commercially produced ones due to the lack of artificial stabilizers. This vegan strawberry cheesecake ice cream will be quite solid straight out of the freezer. For the best scooping and eating experience, make sure to take it out at least 15 minutes before serving to allow it to soften up slightly to a perfect, creamy consistency.
- Pre-Chill is Key: For optimal churning and the creamiest texture, it’s vital that both your ice cream base and the strawberry sauce are thoroughly chilled before they go into the ice cream maker or before swirling. I highly recommend preparing both the base and the sauce the day before you plan to churn the ice cream. This gives them ample time to reach their coldest point, which is crucial for preventing the ice cream from becoming icy during churning.
- Ice Cream Maker Capacity: My personal ice cream maker is a 2-liter model (this one by Cuisinart), which is generally sufficient for most homemade ice cream recipes. Ensure your machine is appropriate for the batch size.
- Chill Your Storage Container: To prevent your freshly churned, soft ice cream from melting too quickly as you transfer it, place the freezer-safe container you intend to store the ice cream in into the freezer to chill while the ice cream is churning. This simple step helps maintain the cold temperature and prevents unnecessary melting.
- Don’t Skimp on Sugar: Sugar is not just for sweetness in ice cream; it’s a critical component for texture. It acts as an anti-freeze, preventing the ice cream from becoming a solid block of ice and contributing significantly to that desirable creamy consistency. Remember that things taste less sweet when they are cold, so the unfrozen base should taste a bit sweeter than you desire the final frozen ice cream to be. Trust the recipe’s sugar quantities for the best results.
- Boost the Creaminess: For an even richer, more luxurious, and incredibly creamy ice cream, consider swapping some or all of the plant milk for an additional quantity of non-dairy double cream. This increases the fat content, yielding an even smoother, more decadent result.
- Smooth Sauce Preference: If you prefer a perfectly smooth, seedless strawberry sauce rather than one with small fruit pieces, simply puree the cooked strawberry mixture using an immersion blender or a regular blender before you add the cornflour slurry to thicken it.
Frequently Asked Questions (FAQ’s):
No ice cream maker? No problem! You can absolutely still make this delicious vegan strawberry cheesecake ice cream, though it will require a bit more manual effort and the final texture might be slightly icier than machine-churned versions. Once your ice cream base is thoroughly chilled, pour it into a large, shallow freezer-proof container. Place it in the freezer. Every 30 to 45 minutes, remove the container from the freezer and give the mixture a vigorous whisk with an electric mixer or a sturdy whisk. This process helps to break up any ice crystals that are forming, ensuring a smoother result. Repeat this whisking process for about 2-3 hours, or until the ice cream reaches a soft-serve consistency. Then, allow it to freeze for another 2-4 hours, or until firm enough to scoop, before serving.
Proper storage is key to enjoying your homemade vegan strawberry cheesecake ice cream for as long as possible. Always store it in a freezer-proof container with a tightly fitting lid to prevent freezer burn and absorption of freezer odors. If your container doesn’t have a lid, press a layer of plastic wrap directly onto the surface of the ice cream before covering it with foil. This minimizes exposure to air. Stored correctly, your ice cream can last for up to 3 months in the freezer, but as with all homemade ice creams, it is best enjoyed sooner rather than later for optimal flavor and texture. Remember that homemade ice creams typically set much firmer than store-bought varieties, so always let it sit out on the counter for 15 minutes, or in the fridge for 30 minutes, before attempting to scoop. This brief softening period will make scooping much easier and ensure a creamier texture.
Delicious Variations to Customize Your Ice Cream
This vegan strawberry cheesecake ice cream recipe is fantastic as is, but it also serves as a wonderful base for creative variations. Feel free to experiment and make it your own!
- Fruit Swaps: Don’t limit yourself to strawberries! You can easily swap them for other seasonal fruits like vibrant raspberries, sweet blueberries, or dark, juicy cherries. Just be mindful that you might need to adjust the amount of sugar in the fruit sauce slightly, depending on the sweetness of your chosen fruit.
- Add Chocolate Chips: For a delightful textural contrast and an extra layer of indulgence, mix in a couple of handfuls of vegan chocolate chips during the last few minutes of churning. Dark chocolate chips pair wonderfully with strawberry and cheesecake flavors.
- Plain Cheesecake Ice Cream: If you’re craving just the pure, tangy richness of cheesecake, simply omit the strawberry sauce and the biscuit pieces. You’ll be left with a wonderfully delicious and creamy plain vegan cheesecake ice cream.
- Alternative Biscuits/Cookies: The type of crunchy element you add can significantly change the flavor profile. Besides Digestives, consider Biscoff cookies for a caramelized taste, gingersnaps for a spicy kick, vegan Oreos for a classic cookie-and-cream twist, bourbons, or even crushed vegan custard creams for a nostalgic touch.
- Brownie Chunks: For the ultimate decadent experience, swap the biscuits for chopped-up pieces of your favorite vegan brownies. The chewy, fudgy texture would be incredible with the creamy ice cream.
- Chocolate Fudge Swirl: Introduce another layer of rich flavor by adding a homemade vegan chocolate fudge swirl. This would transform it into a strawberry chocolate cheesecake dream.
Explore More Vegan Ice Cream Delights:
- Chocolate Peanut Butter Ice Cream (Vegan)
- Vegan Lemon Ice Cream
- Vegan Coffee Ice Cream With Chocolate Swirl
- Vegan Strawberry Ice Cream
- Malted Chocolate Ice Cream (Vegan)
If you’ve tried this delightful recipe for vegan strawberry cheesecake ice cream, I’d love to hear how it turned out for you! Please take a moment to rate it, leave a comment below, or share your creation on Instagram and tag @domestic_gothess using the hashtag #domesticgothess. Your feedback is greatly appreciated!
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Strawberry Cheesecake Ice Cream (Vegan)
Equipment
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ice cream maker
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blender
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saucepan
Ingredients
Cheesecake Ice Cream Base:
- 250 g (1 cup) full-fat vegan cream cheese
- 250 ml (1 cup) vegan double cream (e.g., Elmlea Plant, Oatly Whippable)
- 250 ml (1 cup) unsweetened non-dairy milk (soy milk recommended)
- 160 g (¾ cup) caster or granulated sugar
- 2 Tablespoons lemon juice
- 1 Tablespoon vanilla extract
Strawberry Swirl Sauce:
- 250 g (9 oz) fresh strawberries (hulled and roughly chopped)
- 25 g (2 Tablespoons) caster or granulated sugar
- 1 teaspoon lemon juice or balsamic vinegar
- 1 Tablespoon cornflour (cornstarch)
- 1 Tablespoon cold water
Cheesecake Crust Mix-In:
- 6 (approx 100g) Digestive biscuits (or other chosen crunchy vegan biscuit/cookie, broken into pieces)
Instructions
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Ensure the bowl of your ice cream maker has been thoroughly frozen for at least 24 hours prior to starting.
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In a blender, combine the vegan cream cheese, vegan double cream, unsweetened non-dairy milk, sugar, lemon juice, and vanilla extract. Blend until the mixture is completely smooth and uniform. Transfer the base to a container, cover, and refrigerate until thoroughly chilled (at least 2 hours, or ideally overnight).250 g (1 cup) full-fat vegan cream cheese, 250 ml (1 cup) vegan double cream, 250 ml (1 cup) unsweetened non-dairy milk, 160 g (¾ cup) caster or granulated sugar, 2 Tablespoons lemon juice, 1 Tablespoon vanilla extract
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Hull and roughly chop the strawberries. Place them in a saucepan with the sugar and lemon juice (or balsamic vinegar). Cook over medium heat, stirring occasionally, until the fruit becomes soft and begins to break down. Use the back of a wooden spoon to mash any larger pieces against the side of the pan.250 g (9 oz) fresh strawberries, 25 g (2 Tablespoons) caster or granulated sugar, 1 teaspoon lemon juice or balsamic vinegar
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In a small bowl, whisk together the cornflour and cold water to form a smooth slurry. Stir this slurry into the strawberry mixture in the pan. Continue to heat and stir until the sauce boils and thickens. Transfer to a container and refrigerate until completely cold (at least 1 hour, or ideally overnight).1 Tablespoon cornflour (cornstarch), 1 Tablespoon cold water
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Once both the ice cream base and strawberry sauce are thoroughly chilled, give the base a good whisk, then pour it into your ice cream maker. Churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
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In the last 2-3 minutes of churning, add the roughly broken biscuit pieces to the ice cream maker, allowing them to mix into the soft ice cream.6 (approx 100g) Digestive biscuits
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To assemble, spoon some of the chilled strawberry sauce over the base of a freezer-safe container. Scoop half of the churned ice cream on top, dollop more strawberry sauce, then add the remaining ice cream. Finish with the last of the strawberry sauce on top. Using a knife, gently swirl the sauce through the ice cream to create beautiful ribbons.
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Cover the container tightly and freeze for at least 4 hours, or until the ice cream is firm. Homemade ice cream will be quite solid directly from the freezer; allow it to warm up at room temperature for fifteen minutes before scooping for the best creamy texture.
Notes
- For additional tips, detailed explanations, and step-by-step photos, please refer to the main article above the recipe card.
- To prevent your soft, churned ice cream from melting too quickly during transfer, place the empty storage container in the freezer to chill while the ice cream is churning.
- For an even richer and incredibly creamy ice cream, consider replacing some or all of the plant milk with an additional amount of vegan double cream.
- If you prefer a perfectly smooth strawberry sauce without any fruit pieces, puree the cooked strawberry mixture with an immersion blender or standard blender before adding the cornflour to thicken it.
