Vegan Strawberry Cheesecake Ice Cream

Tofu-based ice cream, with strawberries and graham crackers; easily prepared with, or without an ice cream machine.

Vegan Strawberry Cheesecake Ice Cream scoop

Tofu ice cream?

Ice cream with tofu?

Oh yes.

Do not skip this recipe.

This is exactly how I remember the Häagen-Dazs Strawberry Cheesecake ice cream that I used to love growing up.

Soft, pink, wonderful ice cream, easily prepared with or without an ice cream machine.

Perfect for the whole family.

When serving to your little ones, I recommend that you freeze the ice cream in small popsicles molds, to encourage independent eating.

Vegan Strawberry Cheesecake Ice Cream
silken tofu Vegan Strawberry Cheesecake Ice Cream

Keep In Touch

Subscribe to receive delicious recipes, updates, competitions and more.

Enter your email address


Prep Time
30 minutes
Freeze Time
1-6 hours


For the Ice Cream

  • 1 silken tofu
  • 1 cup coconut cream
  • 0.25 cup maple syrup
  • 0.5 squeezed lemon
  • 1 tsp lemon zest
  • 1 tsp vanilla extract

For the strawberries and crackers

  • 7 oz frozen or fresh strawberries
  • 1 tbsp maple syrup
  • 10 vegan graham crackers


  1. Preparing the ice cream - using a high-speed blender or food processor, mix the tofu, coconut cream, maple syrup, vanilla extract, lemon juice, and zest, until well combined and creamy.

  2. If you're using an ice cream machine - transfer the mixture to the machine and follow the manufacture's instructions (my ice cream was ready within 60 minutes).

  3. If you don't own a machine - pour the mixture into a silicone muffins pan, ice tray, or another large pan covered in parchment paper (any pan work here as long as you'll be able to extract the ice cream after setting). Place in the freezer for a minimum of 6 hours.

  4. Preparing the strawberries and crackers - heat the strawberries and maple syrup in a small saucepan over low-medium heat until soft (you can smash them with a fork to speed the process). Set aside.

  5. Using your hands, crumble the crackers into small pieces.

  6. If you used an ice cream machine - spoon the ice cream into a large container or bowl and mix in the strawberries and crackers. You can place the ice cream back in the machine for an additional 10-15 minutes if required.

  7. If you didn't use the machine - remove the ice cream from the freezer, extract it from the pan and transfer it to a food processor. If you used a large pan, cut the ice cream into smaller pieces before placing it in the food processor.

  8. Pulse the ice cream until nearly combined (making sure not to over mix and heat it. Mix in the strawberries and crackers and transfer into a container or bowl you can place in the freezer.

  9. Freeze the ice cream for 30 minutes. Remove from the freezer, give it a good mix and place back in the freezer for an additional 30 minutes. Continue this process until you are pleased with its texture and ready to serve.

  10. If you wish to make popsicles - you don't need to use the machine or freeze the ice cream for 6 hours. Simply blend the ice cream mixture with the soft strawberries and crackers, pour into popsicle molds, add the sticks and freeze overnight.