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The sun is shining, the crickets are chirping, and the angels are singing today…I finally got to make ice cream again! Okay, that may have been a bit dramatic, but I really love ice cream. Giving up dairy is one of the hardest things that I have ever done, and I have been trying really hard to come up with really good substitutions ever since. This Lemon Cheesecake Ice Cream needed to happen…..

and I knew that there had to be something that I could substitute for half & half other than coconut milk {I am allergic}. I have heard about Cashew Cream for years now, but never really “had” to go to the trouble to make it before now…and I wish that I hadn’t waited!

It’s not that Cashew Cream is difficult to make, it only takes about 15 minutes, it’s just one-more-step and I was being lazy. 😉 My next challenge is to make an ice cream that is made completely with cashew cream and cashew milk, but I always adjust recipes one ingredient at a time. If I change everything all at once and it doesn’t work, I won’t know which ingredient was the culprit, lol

How to make Lemon Cheesecake Ice Cream:

In a large bowl, beat together cream cheese, cashew cream, {coconut milk or half and half}, sugar, and salt until smooth and creamy…..

Add the vodka or milk and beat to combine. Pour mixture into a frozen ice cream canister and process according to manufacture’s instructions, about 20 minutes…..

Scrape ice cream out of canister and place in a large plastic container {or a freezer-safe loaf pan}. Add dollops of lemon curd…..

and the chopped vanilla wafers…..

and swirl with a spoon…..

Cover with lid or plastic wrap, and place in the freezer.

One to four hours in the freezer will give you a “soft-serve” type of ice cream. Overnight, and your ice cream will be firm, but not rock hard. Alcohol does not freeze, so your ice cream will remain softer than regular ice cream…..

Luscious, lemony, and super delicious!!

Notes:

Yes, there is a legitimate reason why I add alcohol to ice cream. Dairy-free ice cream is rock solid when frozen, and since alcohol doesn’t freeze the ice cream is easier to scoop. 🙂
If using dairy-free cream cheese, it needs to be at room temperature or it will not blend. Beat until creamy before adding the other ingredients.
Yes, store bought lemon curd will work just fine in this recipe.
If you prefer graham crackers, use those. I always use vanilla wafers in my cheesecakes, so I use them in my ice cream as well.
Make sure you swirl the lemon curd and wafers into the corners, not just in the center.
If not using the vodka, set out on the counter for 30 minutes to soften before serving.

Some additional Dairy-free Ice Cream recipes for you to try:

Blueberry Cheesecake Ice Cream

Tiramisu Ice Cream

Limoncello Tiramisu Ice Cream

Pistachio Ice Cream – lactose-free, contains Greek yogurt

Piña Colada Ice Cream

The cream cheese makes it creamy, the alcohol keeps it from becoming rock hard, and the little bits of cookies give it a little something extra…perfection. 🙂

Enjoy!!