Rich and creamy vegan cheesecake ice cream with a caramel swirl. This recipe is super easy and comes out wonderfully every time.
I’ve been wanting to make this vegan cheesecake ice cream for a while now. Ever since I made my salted caramel ice cream in fact.
This is because when I was making the salted caramel ice cream I tested a version made with cashew nuts, which is when I noticed it had a decidedly cheesecake flavor. It didn’t work for my salted caramel version but I knew it would work wonderfully for a cheesecake ice cream. So here we are!
And what’s better than a cheesecake ice cream? A cheesecake ice cream with a date caramel swirl AND topped with a caramel sauce, that’s what.
The basic cheesecake ice cream here is so fantastic it doesn’t need anything else truth be told.
But I got carried away with myself and added in the date caramel swirl and as if that wasn’t enough, had to top it off with a gorgeous vegan caramel sauce too.
This ice-cream is rich! Well I guess the question is when is cheesecake ever not rich? So probably no big surprise there.
But still, this is a rich one, so you generally feel pretty satisfied with a small portion.
As with all homemade ice-cream if you consume it within the first week you’ll have it at it’s best.
Of course it is ice cream though so it will last for ages in the freezer, but it’s at the peak of deliciousness within the first couple of weeks, so why not just finish it all.
More Vegan Ice Cream
- Cashew Ice Cream
- The Best Vegan Ice Cream
- Vegan Banana Ice Cream
- Vegan Coffee Ice Cream
- Vegan Pistachio Ice Cream
- Vegan Avocado Ice Cream
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Cheesecake Ice Cream
For the Ice-Cream:
For the Caramel Swirl:
- 1 cup Dates (175g) Packed cup
- ½ cup Coconut Cream (120ml) Canned, unsweetened
For the Sauce:
- 1 Recipe Vegan Caramel Sauce Optional
- At least the night before you want to make ice-cream place the freezer bowl of your ice cream maker into the freezer to freeze properly.
- The next day measure out your cashews and place in a bowl. Pour hot water from the kettle over them and allow to soak for 1 hour. Then drain and rinse and they’re ready to use.
- Add cashews, coconut milk, maple syrup, lemon juice and vanilla to a blender and blend very well until completely smooth.
- Pour this out into a container, seal it and place it into the freezer for an hour to become very chilled.
- Pour this chilled mixture into your ice cream maker and churn until it reaches ice cream consistency. I found this happened very fast in my cuisinart ice cream maker but it depends on your machine. Try to churn for at least 20 minutes even if it thickens very fast.
- Prepare your date caramel by adding the dates to the food processor and processing into a paste, adding the ½ cup coconut cream until it forms into a thick and creamy date caramel.
- When your ice cream has reached soft serve consistency and has churned for at least 20 minutes transfer the ice cream to a loaf pan and smooth out.
- Add the date caramel and swirl it in.
- Cover with foil and place into the freezer to set properly.
- Serve with vegan caramel sauce (optional).
- Prep time does not include soaking the cashews, chilling the mixture or freezing the ice cream.
- Keep it stored in the freezer and enjoy within the first week for the best texture results.
- Nutritional information excludes vegan caramel sauce. You can find nutritional information for the caramel sauce on that separate linked recipe.