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Strawberry Cheesecake Ice Cream (Vegan)

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  • Author: Lexi
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan


This vegan strawberry cheesecake ice cream has a tangy vanilla cheesecake ice cream base, a strawberry swirl and a buttery graham cracker topping. It's SO good and you need it in your life this summer!



Vanilla Cheesecake Base:

  • 3/4 cup raw, unsalted cashews, soaked in water for 1-2 hours
  • 1 15 oz can full fat coconut milk
  • 7 oz vegan cream cheese
  • 1/2 cup maple syrup
  • 1 tbsp vanilla extract
  • Pinch of sea salt

Strawberry Swirl:

  • 2 cups fresh or frozen strawberries, halved
  • ¼ cup maple syrup
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 ½ tbsp arrowroot starch*

Graham Cracker Streusel:

  • 4 oz graham crackers (gluten free or regular)
  • 2 tbsp melted vegan butter
  • ½ tbsp maple syrup
  • ⅛ tsp cinnamon
  • pinch salt


Ice Cream:

  1. Soak the cashews in room temperature water for 1-2 hours (or 30 minutes in hot water). Drain and rinse. 
  2. Add cashews, coconut milk, cream cheese, maple syrup, vanilla and salt to a blender and blend until smooth. Pour into ice cream maker and churn until it reaches desired consistency. 


  1. Add all ingredients to a saucepan over medium-low heat and bring to a simmer. Heat, stirring often, until the mixture has thickened and you can easily mash the strawberries with a spoon. Remove from heat and let cool completely before stirring into the ice cream. 


  1. Add all ingredients to a food processor and pulse a few times until it forms a crumbly mixture. Swirl into ice cream and save some for topping.


*Can sub arrowroot for cornstarch.

  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Desserts
  • Method: Frozen
  • Cuisine: American


  • Serving Size:
  • Calories: 387
  • Sugar: 26.7 g
  • Sodium: 906.3 mg
  • Fat: 20.1 g
  • Saturated Fat: 11.7 g
  • Trans Fat: 0 g
  • Carbohydrates: 46.6 g
  • Fiber: 2.2 g
  • Protein: 8.3 g
  • Cholesterol: 3 mg