No-Churn Vegan Strawberry Cheesecake Ice Cream

No-Churn Strawberry Cheesecake Ice Cream

Disclaimer: Please note that some of the links below are affiliate links and I will earn a commission if you purchase through those links. I only recommend products from companies that I use myself. Please let me know if you have any question about anything listed below.

Homemade ice cream has never been easier! This No-Churn Vegan Strawberry Cheesecake Ice Cream requires a blender, a freezer-safe container, and patience. It’s as simple as blending the base ingredients together, making a simple strawberry jam, and breaking up some pre-made cookies. We’ll be swirling these ingredients together and then all we gotta do is wait! Waiting is definitely the hardest part. While testing this recipe, my number 1 concern was to make sure it wasn’t icy! By using high-fat ingredients like coconut cream and the cashew nut base from Joi, I was able to create that creamy ice cream I was dreaming about. I know you’re going absolutely love this No-Churn Vegan Strawberry Cheesecake Ice Cream. If you give this recipe a try, leave a review down below & tag me on instagram! If you love this recipe, try out these Coconut Popsicles next!

So, what is JOI?

NOTE: This product was gifted to me. I would never share anything with you if I didn’t 100 percent believe that the product was worth it. I truly believe this is a wonderful product from a wonderful company that I will continue to support with my own dollar.

Joi is a nut base that is made up of 1 ingredient! You simply blend this 1 ingredient nut base with water and you have plant based milk in a matter of 30 seconds! After reading about this product, I was so excited to see what I could make with it besides just plant milk. I found out you can add this to soups, sauces, baked goods, and…. ICE CREAM!

So, why should you use Joi instead of using store-bought plant milk?

This product along with some coconut cream is what is going to make our ice cream as creamy and delicious as store-bought. You have total control over the creaminess. If you were to make plant milk with Joi you’d be using 1-2 tbsps of Joi with 1 cup of water. For ice cream, we don’t want that much water or we will end up with flavored ice. We will be using equal parts joi to water to create that creamy texture. I also want to note how much better for our environment this is. A 15oz container of Joi makes 27 cups of milk compared to a carton at the store which contains only 8 cups! The container is also 100% recyclable.

The lovely people over at Joi gave me a discount code to share with you all. To get 10% off use code LIVVEGANSTRONG10 at checkout or follow THIS LINK and the discount will automatically be applied at checkout.

No-Churn Strawberry Cheesecake Ice Cream

Vegan Strawberry Cheesecake Ice Cream

  • Servings: 6 Scoops
  • Difficulty: easy
  • Print

NOTES: All you need for this recipe is a blender, a freezer safe container, & patience. The ice cream will be perfect, creamy, & ready to eat after 6 hours. If you want it more solid, continue to let it freeze for another hour or two.


    Ice Cream

  • 1 can Coconut Cream, solid part only-see video
  • 1/3 cup Joi Cashew Base, see note above + video
  • 1/3 cup Water
  • 1/4 cup Organic Cane Sugar
  • 1 tbsp Vanilla
  • Pinch of Salt
  • Jam & Cookies:

  • 2 cups Strawberries, diced
  • 2 tbsp Organic Cane Sugar
  • Pinch of Salt
  • 5-6 Crunchy Vegan Cookies, see video


    Ice Cream Base:

  1. Refrigerate the can of coconut cream overnight. Open the can of coconut cream, scoop out only the solid white parts. Discard the liquid. 1 can should measure to 1 cup of solid coconut cream.
  2. Melt the solid coconut cream in a pan on low heat. Once melted, remove from heat.
  3. Add the melted coconut cream, Joi cashew base, water, sugar, vanilla, and salt to a blender. Blend for 3 minutes.
  4. Pour ice cream base in to a freezer safe container, do not cover. Place in freezer for 2hrs before adding the rest of ingredients.
  5. Jam & Cookies:

  6. Dice strawberries and add to a small pot on medium heat. Add the sugar and pinch of salt. Cook for 10-12 minutes, stirring often. Turn off heat and place in fridge to cool. The jam will continue to thicken when cooling.
  7. Break the cookies in to a few pieces. You want them to be fairly large chunks and not crumbs.
  8. Finish it up:

  9. After 2 hours, remove ice cream base from freezer. Carefully swirl in all the jam and the cookies. Cover the ice cream and return to the freezer for a minimum of 6 hours.
  10. Serve your ice cream in a cone, in a cup, or straight from the container. Enjoy!!
  1. Pingback:NO-CHURN VEGAN STRAWBERRY CHEESECAKE ICE CREAM | Vegan Recipes – thymeschange.com

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