This creamy strawberry cheesecake ice cream is dairy-free, paleo-friendly, and packed with fresh strawberry swirl and buttery crumble pieces. Easy to make in an ice cream maker with simple ingredients.
*This recipe was originally published in 2018 and updated with new photos, improved instructions, and additional tips for making the creamiest dairy-free strawberry cheesecake ice cream at home.
It’s no secret that I have a major crush on all things cheesecake. I actually remember the first time I tried REAL cheesecake as a child. It was NY style cherry cheesecake and it was amazing – seriously – it changed my life!
This strawberry cheesecake ice cream has everything you love about strawberry cheesecake in a rich, creamy frozen dessert. The ice cream base is made with cashews and coconut milk for an ultra-smooth texture, then layered with a homemade strawberry swirl and buttery crumble pieces that mimic a graham cracker crust.
Unlike many dairy-free ice creams, this version churns up incredibly creamy and scoopable thanks to the combination of soaked cashews and full-fat coconut milk. The fresh strawberry swirl adds bright berry flavor while the crumble creates that classic cheesecake experience in every bite.
Whether you’re making it for summer gatherings, holidays, or simply because strawberries are in season, this homemade strawberry cheesecake ice cream is a recipe you’ll want to make again and again.
Why You’ll Love This Strawberry Cheesecake Ice Cream
- Rich, creamy texture without dairy
- Fresh strawberry swirl made with real strawberries
- Crumbly cheesecake-inspired cookie pieces throughout
- Naturally sweetened with maple syrup
- Paleo, dairy-free and gluten-free
- Perfect make-ahead summer dessert
- Tastes like strawberry cheesecake in ice cream form!
Ingredients You’ll Need
Strawberry Swirl:
Fresh strawberries are cooked down with maple sugar and a little arrowroot starch to create a thick, jammy swirl that stays soft in the frozen ice cream.
Crumble Mixture:
A simple mixture of almond flour, maple sugar, coconut oil, cinnamon, and salt creates buttery crumble pieces that mimic a cheesecake crust.
Ice Cream Base:
The creamy dairy-free base is made with:
- Raw cashews
- Full-fat coconut milk
- Pure maple syrup
- Fresh lemon juice
- Vanilla extract
The lemon juice is the secret ingredient that adds the slight tang you’d expect from classic cheesecake.
How to Make Strawberry Cheesecake Ice Cream
Make the Strawberry Swirl:
Blend the strawberries, maple sugar, and arrowroot starch until mostly smooth.
Transfer the mixture to a small saucepan and cook over medium heat, stirring frequently, until thickened and bubbly. Chill completely before assembling the ice cream.
Make the Crumble:
Combine the almond flour, maple sugar, coconut oil, cinnamon, and salt until a crumbly mixture forms. Set aside.
Blend the Ice Cream Base:
Add the soaked cashews, coconut milk, maple syrup, lemon juice, and vanilla to a high-speed blender.
Blend until completely smooth and creamy. Chill the mixture briefly before churning.
Churn the Ice Cream:
Pour the chilled base into your prepared ice cream maker and churn until thick and creamy, about 20 to 25 minutes.
Layer and Swirl:
Spread one-third of the churned ice cream into a loaf pan.
Top with one-third of the strawberry swirl and one-third of the crumble mixture. Gently swirl with a knife.
Repeat two more layers until all ingredients are used.
Freeze:
Cover tightly and freeze for at least 2 to 4 hours, or overnight for a firmer texture.
Before serving, allow the ice cream to sit at room temperature for 10 to 15 minutes for the best scooping consistency.
Tips for the Creamiest Dairy-Free Ice Cream
- Soak the cashews until softened for the smoothest texture.
- Use full-fat coconut milk, including both the cream and liquid.
- Chill the strawberry swirl before layering.
- Make sure your ice cream maker bowl has frozen for at least 24 hours.
- Avoid over-swirling so you keep distinct ribbons of strawberry throughout the ice cream.
- Let the ice cream soften slightly before scooping.
Serving Suggestions
This strawberry cheesecake ice cream is delicious on its own, but it’s also perfect served with:
- Fresh strawberries
- Extra crumble sprinkled on top
- Strawberry sauce
- Crushed freeze-dried strawberries
- A dollop of coconut whipped cream
Storage
Store the ice cream tightly covered in the freezer for up to 2 weeks.
Because it’s made without stabilizers or gums, the ice cream will firm up significantly after freezing. Let it sit at room temperature for 10 to 15 minutes before scooping.
Frequently Asked Questions
Can I make this without an ice cream maker?
For the creamiest texture, an ice cream maker is recommended. Without one, the ice cream will freeze harder and won’t have quite the same smooth consistency. This is the one I use.
Why are cashews used in the ice cream base?
Cashews create a rich, creamy texture that closely mimics traditional dairy ice cream while keeping the recipe dairy-free.
Can I use frozen strawberries?
Yes. Thaw and drain them first before making the strawberry swirl.
Does this taste like cheesecake?
Yes. The combination of lemon juice, vanilla, creamy ice cream base, strawberry swirl, and crumble pieces gives the flavor profile of strawberry cheesecake in frozen form.
Can I make it ahead?
Absolutely. This ice cream is perfect for making a day or two in advance.
If you’re looking for the ultimate dairy-free strawberry dessert, this strawberry cheesecake ice cream delivers all the flavors of a classic cheesecake in a creamy frozen treat. With swirls of fresh strawberry sauce and buttery crumble layered throughout, every scoop tastes like summer.
Make a batch while strawberries are in season and keep it in the freezer for an easy dessert everyone will love!
More Dairy-Free Frozen Desserts You’ll Love
If you love this strawberry cheesecake ice cream, try my other homemade frozen treats:
- Vanilla Ice Cream
- Chocolate Peanut Butter Ice Cream
- No-Churn Chocolate Ice Cream
- Strawberry Lemon Cheesecake
- Raspberry Cheesecake Bars
- Double Chocolate Cherry Ice Cream
Strawberry Cheesecake Ice Cream (Paleo, Dairy-Free)
This creamy strawberry cheesecake ice cream is dairy-free, paleo-friendly, and packed with fresh strawberry swirl and buttery crumble pieces. Easy to make in an ice cream maker with simple ingredients.
Ingredients
Strawberry mixture:
- 1 1/2 cups fresh strawberries halved
- 2 tablespoons pure maple sugar or coconut sugar
- 2 teaspoons arrowroot starch or tapioca
Crumble mixture:
- 1/4 cup Blanched almond flour
- 2 tablespoons pure maple sugar or coconut sugar
- 2 tablespoons refined coconut oil melted
- 1/2 teaspoon cinnamon
- Pinch salt
Ice cream base - All ingredients should be cold
- 1 3/4 cups raw cashews soaked to soften for 1 hour
- 15 oz can full fat coconut milk cream + water
- 1/2 cup pure maple syrup
- 1/4 cup fresh lemon juice
- 2 teaspoons pure vanilla extract
Instructions
Make the Strawberry Swirl:
-
Place ingredients in a blender or food processor and blend on high until mostly smooth.
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Place blended mixture in a small saucepan and heat over medium heat, stirring, until bubbly and thick. Remove from heat and chill until ready to use.
For Crumble:
-
Blend all ingredients well until a crumbly mixture forms, set aside
Prepare Ice Cream Base:
-
Blend all ice cream ingredients in a high speed blender (I used a Vitamix) until very smooth. Place blended mixture in the freezer to chill for 5-10 mins.
-
Set up your
ice cream makerand pour all the ice cream base into the bowl - churn for 20-25 mins or until ice cream is very thick and creamy.
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Transfer 1/3 of the ice cream into the bottom of a small loaf pan, then layer with 1/3 strawberry preserves and 1/3 crumble mixture. Gently swirl with a knife or toothpick, then repeat twice more until all ingredients are used up.
-
Cover the top of the ice cream with plastic wrap, pressing down to remove air pockets. Freeze 2-4 hours or overnight. Before serving, allow ice cream to sit at room temp or in the refrigerator to soften. Enjoy!
Recipe Notes
*Make sure the bowl for your ice cream maker has been chilling in the freezer for at least 24-48 hours prior to churning.
This was SUPER delicious and easy to make. Thank you for a great recipe! I will definitely be trying more recipes!
This looks divine! We are going to try this! Thanks for the recipe! Pinned it!
Takes ice cream to the next level, so so good 🙂
It was good but the graham cracker part could use improvement.
Try using tigernut flour instead of almond for the graham cracker part. You can find Tigernut flour on Amazon. It’s a little pricey, but it does have its place in my pantry! I use it now to replace almond flour when the recipe calls for a crumb topping or when I want a more graham cracker taste.
Very easy to follow recipe and delicious! I have a lot of Tigernut flour and have started using it instead of almond for crumb toppings, and in this recipe for the graham cracker crust. WOW!!! It has a sweet, nutty flavor that really shines.
This ice cream was sooo good! I made it for fathers day with brownies and it was so refreshing. The strawberries and the crunchy crumble was such a good combination!
Amazing! I’ve made this twice, once as written and then without the layering. Strawberry puree went in with cashew cream & the crumbles were added to machine during the last 5 minutes. Much easier to just add it all together. Next time I may double the crumble mixture! I’ve also made extra of the strawberry mixture to pour over other treats 🙂
Could I substitute a second can of coconut milk instead of cashews?