Vegan Strawberry Cheesecake Ice Cream - No Churn! [+VIDEO]
A creamy, vegan spin on the classic strawberry cheesecake ice cream layered with strawberry preserves, graham cracker crust, and cheesecake flavor in every bite!
Servings 8
Ingredients
- 16.9 ounces vegan heavy whipping cream
- 8 oz vegan cream cheese
- 11.25 ounces sweetened condensed oat milk
- 1 tbsp vanilla extract
- 1 - 1½ cups strawberry preserves
- 1½ cups vegan animal crackers crushed into a fine crumb
- 2 tbsp vegan butter melted
Instructions
- In a medium-sized bowl whip the vegan heavy cream with a hand mixer on high speed until stiff peaks are formed. Set aside.16.9 ounces vegan heavy whipping cream
- In a larger separate bowl add the vegan cream cheese and beat with the hand mixture until smooth.8 oz vegan cream cheese
- Add the condensed milk and vanilla extract to the bowl with the cream cheese and continue beating until smooth and well combined.11.25 ounces sweetened condensed oat milk, 1 tbsp vanilla extract
- Add the whipped heavy cream to the large bowl with the cream cheese mixture and use a spatula to fold the cream in.
- Next, fold in the strawberry preserves. Set aside.1 - 1½ cups strawberry preserves
- Add animal crackers to a food processor or high-speed blender and mix until a crumb is formed. Add melted vegan butter and continue mixing until combined. Set aside.1½ cups vegan animal crackers, 2 tbsp vegan butter
- In a freezer safe container, begin layering the ice cream mixture and crumb mixture by alternating each until the contents have been depleted.
- Cover and transfer to the freezer for 8 hours or overnight.
- Allow the ice cream to sit out for 10-15 minutes before serving to soften. Enjoy!