Strawberry Cheesecake Blender Ice Cream

June 2023 - Dessert

Strawberry Cheesecake Blender Ice Cream

This Strawberry Cheesecake Ice Cream needs to be on repeat this summer. It’s creamy, perfectly sweet, and vegan. Beautifully spread throughout the coconut and cashew base are pieces of graham cracker cookies and a sweet strawberry filling. The best part is that you don’t need an ice cream maker to enjoy this recipe, all you need for equipment is a high-speed blender! Let this vegan ice cream keep you cool all summer long.


Time to Make: 40 minutes (freeze coconut milk 2 days prior to making)
Passive Time: 3-6 hours


  1. Before starting the ice cream process, place two cans of full-fat coconut milk (Thai Kitchen) in the fridge 2 days before. This will allow for the cream to solidify and separate from the water in the can. We will only be using the cream part of the coconut milk for this recipe.
  2. Once the coconut cream is ready to go, soak the cashews for at least 30 minutes in very hot water, to soften. At this time, place the container you will be using for the ice cream in the freezer. I suggest a 6” springform pan for easy removal of the ice cream.
  3. Drain the water from the cashews after the allotted time and add to a high-speed blender. Open the cans of coconut milk that were stored in the fridge and scoop out 1 cup of coconut cream. Add the coconut cream, maple syrup, vanilla, and vegan cream cheese to the blender, along with the cashews. Blend until smooth. You may need to use a blender tamper to fully blend the mixture or add a splash of the coconut water (left in the can) if you do not have a tamper.
  4. Remove the springform pan from the freezer. Pour the ice cream base mixture into the dish and freeze for 30 minutes while you prepare the fruit filling and the graham cracker crumble.
  5. Prepare the strawberry filling. Add the strawberries and maple syrup to a saucepan over medium-low heat. Stir often until the strawberries soften and then mash them into pieces with a mixing spoon. Add the starch and whisk to thicken the strawberry mixture. Remove from the heat, once thickened, and let cool completely before adding to the ice cream base.
  6. Prepare the graham cracker crumble. If gluten-free, use half a package of the  Kinnikinnick graham-style brand. If not gluten-free, crumble enough graham crackers to fill up 1 cup. Then add the graham cracker pieces to a food processor and process them into a fine grain. Melt the butter and let cool slightly, then stream the butter and the maple syrup into the food processor, along with the graham crackers. It should still be a crumbly mixture but when pinched together the mixture will stick together. Set aside.
  7. After 30 minutes, the ice cream mixture should have solidified slightly. Remove from the springform pan and place back in the blender. Blend for 1 minute then add half the ice cream base back into the springform pan. Next, add half of the strawberry filling and half of the graham crackers. Add the last of the ice cream base on top and then finish with the strawberries and the last of the graham cracker mixture. Place back in the freezer. Take the ice cream out in a couple of hours (3-4) for a chilled soft serve-like ice cream. Freeze for 4-6 hours for a firmer ice cream, or overnight.
  8. Before enjoying, Let thaw on the counter for at least 20 minutes. Store in the freezer. To avoid freezer burn, place a piece of plastic wrap or an eco-friendly alternative right on top of the ice cream.
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