This recipe for dairy-free strawberry cheesecake ice cream was submitted by Mary Shivers for a recipe contest that we cohosted with So Delicious. Mary also adds fresh blueberries to this recipe as it churns, but we find them a little icy when frozen, so we’ve kept her recipe simple. She also makes 5 quarts at once! We’ve halved the batch, so it fits in most ice cream makers.

Mary’s original recipe used a few products that are no longer readily available, so we have modified it and also have these options to help you with the ingredients.

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, and vegetarian. Just be sure to choose the cream cheese, milk, and cream alternatives that suit your dietary needs. See above for options. Dairy-Free Strawberry Cheesecake Ice Cream  Print Prep time 20 minsCook time 10 minsTotal time 30 mins Mary's original recipe makes 5 quarts. We've halved her recipe, so it fits most ice cream makers. But if you have a smaller appliance, you can halve the ingredients listed below. Note that the prep time is hands-on time only. Allow plenty of time for churning and chilling.Author: Mary Shivers Recipe type: Dessert Cuisine: American Serves: About 2 quarts Ingredients1 cup fresh strawberry puree (about 2 cups strawberries)½ cup water4 ounces dairy-free cream cheese alternative1 cup sugar3 cups plain or vanilla dairy-free milk beverage1 cup dairy-free whipping cream (see post above for options)InstructionsAdd the strawberries and water to a medium heavy bottom saucepan, and place it over low heat. Cook for 10 to 12 minutes, or just until the mixture begins to bubble, stirring often.Remove the pan from the heat, and optionally strain the strawberries if you don't want any strawberry chunks in the ice cream. Let cool.In a large mixing bowl, beat the cream cheese alternative on low speed until smooth. Gradually beat in the sugar, followed by the strawberry mixture. Stir in the milk beverage, and then the whipping cream alternative.Freeze the mixture in your ice cream maker according to the manufacturer’s directions.Pack the soft serve ice cream into a freezer-safe container and freeze for 4 hours or more for hard-packed ice cream.Nutrition Information Serving size: ½ cup Calories: 207 Fat: 9.6g Saturated fat: 8.3g Carbohydrates: 30.6g Sugar: 27.3g Sodium: 130mg Fiber: 1.1g Protein: .6g 3.5.3229More Fruity Dairy-Free Ice Cream RecipesDairy-Free Mango Ice Cream with Lassi Option

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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