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Recipe by Victoria Dwek

Parve Strawberry Cheesecake Ice Cream

Parve Strawberry Cheesecake Ice Cream add or remove this to/from your favorites
Parve Parve
Hard Hard
6 Servings
Allergens

Give your dairy free cheesecake recipe a chill-over: these parve strawberry cheesecake ice cream cups are single-serve and made from Tofutti cream cheese.

For more delicious cheesecakes like this one, see our post The Ultimate Cheesecake Roundup.

Ingredients

Cheesecake Crunch Topping (optional)

  • 1 (8-ounce) container Tofutti (non-dairy) Cream Cheese

  • 1 egg

  • 1/4 cup sugar

Ice Cream

  • 1 (8-ounce) container Tofutti (non-dairy) Cream Cheese

  • 3/4 cup sugar

  • 3 egg yolks

Directions

Prepare the Cheesecake Crunch Topping (optional)

1.

Preheat oven to 350°F.

2.

Combine Tofutti Cream Cheese, egg, sugar, and vanilla in the bowl of an electric mixer.

3.

Pour into pie crust. The filling won’t fill the entire crust, but that’s okay.

4.

Bake for 25 minutes or until top is springy to the touch. Let cool and freeze.

Prepare the Ice Cream

1.

While topping is baking, prepare ice cream. In the bowl of an electric mixer, combine the Tofutti Cream Cheese, sugar, and egg yolks and whip until smooth. Remove to a large bowl and set aside.

2.

Add the non-dairy whipped topping to the bowl of an electric mixer and whip until stiff.

3.

Process strawberries until smooth (you should have 1 cup strawberry puree). Add to whipped topping and mix on low speed to combine.

4.

Add whipped topping/strawberry mixture to cream cheese mixture. Using a rubber spatula, gently fold to combine.

5.

Pour ice cream into a lined springform, a bowl, or individual jars or ramekins. Freeze.

6.

Remove cheesecake from freezer and crumble up to resemble streusel. Once ice cream is firm, top with Cheesecake Crunch Topping. Alternatively, if you want to layer ice cream and crunch, pour half the ice cream into  your pan or bowl at a time, and let each layer firm up before adding topping.

Parve Strawberry Cheesecake Ice Cream

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