Dairy-Free Huckleberry Cheesecake Ice-Cream a luscious, creamy, and slightly crunchy cold and sweet ice cream. Perfect for summer get-togethers or anytime. Not to mention, that the huckleberries are marbled inside this cheesecake ice cream. The cookie crumbles the texture of a pie crust. Make with or without cookie crumbles. A wonderful soft-serve ice cream full of flavor.
Gluten-Free Huckleberry Cheesecake Ice-Cream:
By the way, Huckleberries are native to Idaho. In any case, they grow wild in the mountains. Needless to say, huckleberries are quite popular in the pacific northwest. Consequently, I adore huckleberries. In any case, I also adore Huckleberry Ice Cream. Huckleberry Ice Cream is a decent treat to be sure. However, I wanted something beyond decadent. Nevertheless, that’s when the cheesecake part entered my mind. I have found the best dairy-free cream cheese from Kite Hill. Check out my review of Kite Hill Cream Cheese.
Nevertheless, I used Simple Mills Pecan Cookies. In any event, I have found Frozen Huckleberries can be purchased online as well. Purchase huckleberries here. In conclusion, Canned Coconut Milk, Monkfruit Sweetener, Coconut Sugar, Cinnamon, and Coconut Oil can all be found on Amazon.
At any rate, this recipe uses monk fruit sweetener. See my blog post on Monk Fruit Sweetener Information.
Dairy-Free Huckleberry Cheesecake Ice-Cream
Huckleberry Sauce Ingredients:
- 1 cup fresh or frozen huckleberries
- 2 tbsp Coconut Sugar
- 2 tbsp monkfruit sweetener
- 1 tbsp tapioca flour
- 1/4 cup of water
Makes approximately 3/4 -1/2 cup of sauce
Directions:
First, add huckleberries, coconut sugar, and monk fruit sweetener to the pan. Next, combine tapioca flour and water making a thin slurry. Slowly stir in the tapioca slurry. Heat until tapioca flour is incorporated. Smash a third of the berries. Finally, once huckleberry sauce has thickened remove from heat. Finally, place it into a glass jar. Next, allow to cool. Lastly, store in the fridge for up to one month. Any berry can be substituted in this recipe.
Cookie Crumb Topping
- 1/2 cup Pecan cookies grain-free
- 1/8 t cinnamon
- 2 T coconut oil
Directions:
First, place pecan cookies, cinnamon in a food processor, and mix until you get crumbs. Add melted coconut oil and combine until it resembles wet sand. Make with or without Cookie Crumb toppings.
Cream Cheese Ice Cream
- 8 oz. Almond Milk Cream Cheese
- 3/4 cup sugar
- 1/4 t salt
- 1 cup of canned coconut milk
- 1 cup almond milk
- 1 t vanilla
Directions
Blend cream cheese, sugar, and salt together until smooth. 
Add coconut milk and blend. Next blend in the almond milk and vanilla. 
Once ingredients are well-blended process in ice cream maker according to the manufacturer’s directions.
Assemble the Dessert Dairy-Free Huckleberry Cheesecake Ice-Cream:
Once the ice cream is churned to soft-serve remove and place half of the ice cream into a freezer dish.
Finally, pour half of the huckleberry sauce on top.
Sprinkle half the cookie crumb mixture on top.
Then repeat. Lastly add half the ice cream, half the huckleberry sauce, and the remaining cinnamon cookie mixture. Run a knife through the ice cream to make swirls or a marbled effect. Freeze 15 minutes. Should be eaten before it hardens to hard ice cream. I do not care for the taste and texture after it freezes solid.
Scoop out Ice Cream and Enjoy.
Top with more Huckleberry sauce. Yum!
Dairy-Free Huckleberry Cheesecake Ice Cream
Equipment
Ingredients
Huckleberry Sauce
- 1 cup fresh or frozen Huckleberries
- 2 tbsp coconut sugar
- 2 tbsp monk fruit sweetener
- 1 tbsp tapioca flour
- 1/4 cup water
Graham Cracker Crust
- 1/2 cup cinnamon cookies grain-free
- 1/8 tsp cinnamon
- 2 tbsp melted coconut oil
Cream Cheese Ice Cream
- 8 oz Almond Milk Cream Cheese
- 3/4 cup monk fruit sweetener
- 1/4 tsp pink salt
- 1 cup canned coconut milk
- 1 cup almond milk
- 1 tsp pure vanilla
Instructions
Huckleberry Sauce Directions:
- First, add huckleberries, coconut sugar and monk fruit sweetener to the pan.
- Next, combine tapioca flour and water making a thin slurry.
- Slowly stir in the tapioca slurry.
- Heat until tapioca flour is incorporated.
- Smash a third of the berries.
- Finally, once huckleberry sauce has thickened remove from heat.
- Place into a glass jar.
- Next, allow to cool.
- Lastly, store in the fridge for up to one month.
- Any berry can be substituted in this recipe.
Graham Cracker Crust Directions
- First, place cinnamon cookies, cinnamon in a food processor and mix until you get crumbs.
- Add melted coconut oil and combine until it resembles wet sand.
Cheesecake Ice Cream
- Blend room temperature cream cheese, sugar, and salt together until smooth.
- Add coconut milk and blend.
- Next blend in the almond milk and vanilla.
- Once ingredients are well-blended process in ice cream maker according to the manufacturer’s directions.
Assemble Huckleberry Cheesecake
- Once the ice cream is churned to soft-serve remove and place half of the ice cream into a freezer dish.
- Finally, pour half of the huckleberry sauce on top.
- Sprinkle half the cinnamon-sugar mixture on top.
- Then repeat the layers as follows.
- Lastly add half the ice cream, half the huckleberry sauce, and the remaining cinnamon cookie mixture.
- Run a knife through the ice cream to make swirls or a marbled effect.
- Freeze 15 minutes.
- Should be eaten before it hardens to hard ice cream.
Notes
| Nutrition Facts based on 1/2 cup servings | |
|---|---|
| Servings 9.0 | |
| Amount Per Serving | |
| Calories 144 | |
| % Daily Value * | |
| Total Fat 12 g | 18 % |
| Saturated Fat 5 g | 23 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 201 mg | 8 % |
| Potassium 32 mg | 1 % |
| Total Carbohydrate 10 g | 3 % |
| Dietary Fiber 0 g | 1 % |
| Sugars 4 g | |
| Protein 2 g | 5 % |
| Vitamin A | 1 % |
| Vitamin C | 1 % |
| Calcium | 6 % |
| Iron | 2 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
