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    Home » Vegan Ice Cream Recipes

    Vegan Cheesecake Ice Cream

    Published: Feb 9, 2017 Updated: Aug 23, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Vegan Cheesecake Ice Cream

    Rich and creamy vegan cheesecake ice cream with a caramel swirl. This recipe is super easy and comes out wonderfully every time.

    Vegan cheesecake ice cream in glass bowls.

    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.

    Love cheesecake? Then you’ll also love our vegan cheesecake and vegan pumpkin cheesecake.

    Vegan cheesecake ice cream in a blue loaf pan.
    Vegan cheesecake ice cream with a caramel swirl in a blue loaf pan.

    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.

    Vegan cheesecake ice cream in a blue loaf pan with an ice cream scoop.

    Storing Instructions

    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.

    Vegan cheesecake ice cream in glass bowls.

    More Vegan Ice Cream

    1. Cashew Ice Cream
    2. The Best Vegan Ice Cream
    3. Vegan Banana Ice Cream
    4. Vegan Coffee Ice Cream
    5. Vegan Pistachio Ice Cream
    6. Vegan Avocado Ice Cream

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan cheesecake ice cream scoops in a glass bowl with a spoon.

    Vegan Cheesecake Ice Cream

    Rich and creamy vegan cheesecake ice cream with a caramel swirl. This recipe is super easy and comes out wonderfully every time.
    5 from 3 votes
    Print Pin Rate
    Course: Dessert, Ice-Cream
    Cuisine: American
    Diet: Vegan
    Prep Time: 30 minutes
    Churn Time: 20 minutes
    Total Time: 50 minutes
    Servings: 8
    Calories: 406kcal
    Author: Alison Andrews

    Ingredients

    For the Ice-Cream:

    • 1 ½ cups Raw Cashews (225g) pre-soaked for 1 hour in hot water
    • 14 ounce Can Coconut Milk (400g) full fat, unsweetened
    • ½ cup Maple Syrup (120ml)
    • 2 Tablespoons Lemon Juice Freshly squeezed
    • 1 teaspoon Vanilla Extract

    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
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    Instructions

    • 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).

    Notes

    1. Prep time does not include soaking the cashews, chilling the mixture or freezing the ice cream.
    2. Keep it stored in the freezer and enjoy within the first week for the best texture results.
    3. Nutritional information excludes vegan caramel sauce. You can find nutritional information for the caramel sauce on that separate linked recipe.  

    Nutrition

    Serving: 1Serve | Calories: 406kcal | Carbohydrates: 39g | Protein: 7g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 13mg | Potassium: 509mg | Fiber: 4g | Sugar: 27g | Vitamin A: 2IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 3mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Serena says

      July 22, 2022 at 10:07 am

      Hi I’m wanting to try this yummy looking recipe 😋 I don’t have an ice cream maker though. Could I make the last part in a stand mixer instead? Thank you 💙

      Reply
      • Alison Andrews says

        July 22, 2022 at 12:40 pm

        Hi Serena, yes you could! You could just give the mix a quick whip in the stand mixer to incorporate air and then freeze it.

        Reply
    2. dimas gonzalez says

      July 08, 2018 at 2:25 am

      excelente pagina excelentes recetas gracias

      Reply
      • Alison Andrews says

        July 08, 2018 at 11:13 am

        You’re so welcome! So glad you like the recipes! 🙂

        Reply
    3. Ginniegirl2 says

      April 05, 2017 at 7:52 am

      SO good!5 stars

      Reply
    4. Anna Andrews says

      February 13, 2017 at 12:35 pm

      Mouthwatering!5 stars

      Reply

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