This vegan strawberry cheesecake ice cream is thick, creamy, full of strawberry flavor and a sweet crumb swirl. It’s made with 5 healthy ingredients, gluten and grain free, and fruit sweetened!
Can you believe we’re already almost to July?! I know people say this all the time, but time is FLYING this summer. I don’t know if it’s our move to Detroit making it seem more exaggerated, but it feels like the days are just disappearing.
So before summer is over, let’s have some vegan strawberry cheesecake ice cream. It’s the perfect sweet, healthy summer treat, and made with just a few simple ingredients. The key is Kite Hill’s unsweetened Greek style yogurt. Seriously you guys, I loved their yogurt before, but then I tried the Greek style and ohhhhh my goodness. The texture is SO so good, and the flavor is perfectly tangy.
Fun fact, greek yogurt was the last non-vegan food I ate before making the switch. Now that I can have a vegan and healthy version I am so freaking excited about it. What better way to use that amazing rich, thick, creamy texture and tangy flavor than in ice cream?! Let’s chat about the recipe.
Ingredients for vegan strawberry cheesecake ice cream
- Frozen strawberries: strawberries give lots of sweet strawberry flavor.
- Kite Hill greek-style yogurt: I love the simplicity in Kite Hill’s plant-based greek yogurt, it gives that traditional cheesecake tang and rich, creamy texture.
- Nondairy milk: a little milk brings the ice cream together in the blender. I use unsweetened almond milk for neutral flavor, but any nondairy milk should work.
- Almond flour + medjool date: you’ll mix a chopped medjool date with a little almond flour for a sweet, crumbly topping for on top of the ice cream.
Tips for making vegan strawberry cheesecake ice cream
- Add as little liquid as possible. I start with just 1/4 cup of nondairy milk, then add little by little just to help the blender get things going. The less liquid you add, the thicker and more ice cream-like it will be.
- Enjoy immediately after blending. I recommend eating this vegan strawberry cheesecake ice cream as soon as you blend it, as the texture is best at that point and definitely not as good after re-freezing.
This vegan strawberry cheesecake ice cream is super thick and creamy, full of sweet strawberry flavor, and the perfect healthy summer treat!
Xo,
Sara
Vegan Strawberry Cheesecake Ice Cream
Ingredients
Strawberry Cheesecake Ice Cream
- 2 cups frozen strawberries
- 1/2 cup unsweened Kite Hill Greek style yogurt
- 1/2 cup nondairy milk – I use unsweetened almond milk
Crumb Swirl
- 2 tbsp almond flour
- 1 medjool date, chopped
Instructions
- Add the strawberries, yogurt, and nondairy milk to a high speed blender and blend until totally smooth and creamy. You may need a bit more/less milk to make sure everything blends together, and to get the consistency and texture you like.
- To make the crumb swirl, chop the date into very small pieces and mix with the almond flour.
- Add the crumb swirl to the ice cream and mix, then sprinkle more on top.
- This ice cream is best enjoyed right after it is blended!
This was my dessert tonight. I just made some of your granola earlier today so I used it for the stir in/topping. This was SO good!
Ah what a perfect topping!! So happy you liked it.