Cheesecake Diary Free Ice Cream

Ingredients

12 oz diary free cream cheese, Violife, room temperature, cut into 2” cubes

1 cup (200 g) granulated sugar

1/2 teaspoon salt

3/4 cup Countrycrock diary free heavy whipping cream, room temperature

1/2 cup Oakley full fat oat milk, room temperature

2 teaspoons vanilla

1/4 cup dairy free sour cream, room temperature

After mixing 10 minutes:

Fresh raspberries or other washed and air dried, about 1 cup

Graham crackers or gluten free graham crackers broken into pieces, 4 squares of Schar gluten free.

Directions

Put the cream cheese in the bowl of a stand mixer fitted with a paddle. Mix the cream on medium spread until very smooth. With the mixer running, gradually add the sugar and salt and mix until homogenous. Add the dairy free whipping cream and mix until well combined on low speed. Slowly add the milk and vanilla and mix until smooth. Fold in the sour cream (whisk lightly if needed to get smooth). Cover and refrigerate 2 hours or overnight.

Turn on the cuisinart ice cream maker. Blend the mix from the fridge with a spatula and pour into the frozen freezer bowl. Let it mix 10 minutes and then add graham crackers and fresh berries . (I sprinkled lightly with sugar but you don’t want any juice so do it immediately before adding the berries to the mix). Continue to mix about 5 minutes more.

Ice cream will have a soft creamy texture. If a firmer consistency is wanted, transfer to an airtight container (with plastic wrap covering firmly against the ice cream) and a lid. Freeze about 2 hours. Remove from freezer about 15 minutes before serving.