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Vegan: No-Churn Strawberry Cheesecake Ice Cream

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  • 213 oz cans of coconut milk (refrigerated (You may also use cream of coconut, but be sure to omit or decrease the sweetener if you do))
  • 18 oz container of Kite Hill Cream Cheese Spread
  • 1/4 cup date paste of 1/4 cup simple syrup
  • 1/2 cup strawberry preserves
  • 1/2 cup graham cracker crumbles (be sure to use the plain flavor, not honey, so it is vegan)


  1. Refrigerate your cans of coconut milk overnight or for 8 hours.
  2. Once the fat is set and the liquid is cold. Dump only the fat into a large mixing bowl and mix until smooth with a hand mixer.
  3. Mix in the cream cheese spread and date paste or simple syrup. Start with the amount above and taste. Add more sweetener if desired. Remember that the preserves will be swirled in and will add sweetness, so you want to leave the base a little tangy.
  4. Fold in the graham cracker crumbs.
  5. Spread half of the mixture into a shallow dish. Swirl in half of the preserves. Repeat with the other half of preserves and mixture.
  6. Freeze for two hours and check consistency.
  7. You may want to remove the pan from the freezer 30 minutes before serving so it is not too hard to scoop.
  • Category: Dessert
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