vegan cheesecake ice cream

vegan cheesecake ice-cream

Vegan cheesecake ice cream - the only way to eat cheesecake during the summer! Make those easy ice cream at home anytime. They are creamy and they do not require an ice cream machine - so go ahead and give them a try!

I like raisins in my cheesecake so I decided to add them to this ice cream too, but if you do not like them too much, feel free to add anything else, or just skip it altogether.

Before serving the ice-cream make sure you first take the ice-cream out of the freezer and let them soften up a bit for 15-30 minutes. The ice cream that is made without the machine (no-churn ice cream) will be stone-hard after taking out of the freezer (vegan or not). You can use a vegan waffle or a bowl to serve the ice cream, and if you use the waffle make sure you play around with dipping it in melted chocolate or pouring some inside for an extra, chocolate crunch.

If you want to try some different flavors the rule is to add fat. So things like nut butter, chocolate (it has fat in it), and full-fat coconut milk are the best and will give the best results!
A great addition is alcohol and dates as they do not freeze so much. Bourbon vanilla extract is a great option to add some flavor and alcohol at the same time.

Make sure you also check the recipe for peanut-butter chocolate ice cream and quick blueberry ice cream.

vegan cheesecake ice cream

A symbol that says the recipe is gluten-free


A symbol that says the recipe is sugar-free


A symbol that says the recipe is soy-free


A symbol that says the recipe is oil-free


Makes: 15-20 servings                 Time: 20 min (+ 12 h wait time)



200 g (10 Tbsp) cashew butter
800 ml (2 cans) full fat coconut milk
30 ml (2 Tbsp) lemon juice
30 ml (2 Tbsp) maple syrup
15 ml (1 Tbsp) bourbon vanilla extract
½ tsp grounded vanilla beans

150 g (1 cup) raisins


1. Place all of the ingredients (besides raisins) in a bowl and blend until smooth with an immersion blender (you can also use a high-speed blender like Vitamix).

2. Roughly chop the raisins and add them into the ice cream mixture.

3. Mix with a spoon and transfer to a freezer-friendly container.

4. Place in the freezer.

5. After 30 minutes take it out of the freezer and mix it with a spoon scraping the sides of the container first.
Using an electric mixer mix it for 2 minutes.
Place back in the freezer.
Repeat that every 30 minutes for 4-5 hours, and then let it freeze completely for a few hours.

6. Before serving let it defrost for 15-30 minutes so it's not stone-hard.

Notes and tips:

1. Raisins – you can use fresh fruits (ex. blueberries or passion fruit) instead of or pieces of chocolate. You can also totally skip that part.
2. The ice cream will be stone-hard when you take them out of the fridge – that’s because we did not use the ice cream machine. You can also just separate them into smaller, serving size containers to make the defrosting time faster.
3. If you do have an ice cream maker – feel free to use it with this recipe!
4. Maple syrup – you can use soft dates, date syrup or skip that part if you want.




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vegan cheesecake ice-cream
vegan cheesecake ice-cream

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