Dairy-Free Huckleberry Ice Cream
Dairy-Free Huckleberry Ice Cream with a cheesecake flavor as well as refined sugar-free. Made with coconut milk and almond milk cream cheese. Easy to make.
Prep Time35 mins
Cook Time15 mins
Total Time50 mins
Servings: 9 Servings
- 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 almond milk
- 1 tsp pure vanilla
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.
I do not care for the taste and texture after it freezes solid.
|Nutrition Facts based on 1/2 cup servings
|Amount Per Serving
|% Daily Value *
|Total Fat 12 g
|Saturated Fat 5 g
|Monounsaturated Fat 0 g
|Polyunsaturated Fat 0 g
|Trans Fat 0 g
|Cholesterol 0 mg
|Sodium 201 mg
|Potassium 32 mg
|Total Carbohydrate 10 g
|Dietary Fiber 0 g
|Sugars 4 g
|Protein 2 g
|* 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.