Description

Indulge in this creamy, tangy, and refreshing vegan no-churn strawberry cheesecake ice cream, swirled with strawberry jam and graham cracker crumbs for a delightful summer treat.

Ingredients

Units

1 cup dairy-free cream cheese
1/2 cup strawberry jam
1/2 cup graham cracker crumbs

Instructions

In a bowl, mix the dairy-free cream cheese until smooth.
Fold in the strawberry jam and graham cracker crumbs.
Transfer the mixture to a container and freeze for at least 4 hours or until firm.
Scoop and serve the ice cream.

Notes

For a sweeter ice cream, increase the amount of date syrup or maple syrup. Store the ice cream in an airtight container in the freezer for up to 2 weeks. Let it soften at room temperature before scooping for the best texture. You can substitute the strawberry jam with any fruit jam of your choice.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 200
Sugar: 15
Sodium: 150
Fat: 10
Carbohydrates: 25
Fiber: 1
Protein: 3
Cholesterol: 0