Dairy-Free Huckleberry Ice Cream
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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
Course: Dessert
Cuisine: American
Keyword: Ice Cream
Servings: 9 Servings
Calories: 144kcal

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 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.
  • I do not care for the taste and texture after it freezes solid.

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.