Cheesecake Ice Cream Bars

By Chef: Heidi Turunen
Posted: May 13, 2015


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Dairy free healthy strawberry cheesecake ice cream bars made mainly just from fruit?! Heck yes! The base is frozen bananas, which gives this ice cream a lovely creaminess. Top these ice cream bars with white or dark chocolate and you have Strawberry Cheesecake Magnum! Yum!


Ice Cream
  • 2 frozen bananas
  • 1 cup + 1/4 cup frozen strawberries, diced
  • 1/4 cup cashew butter
  • 2 tbsp maple syrup (optional)
  • 1tbsp lemon juice
  • 1 tsp vanilla powder
  • 1/4 cup cashews
  • 1/4 cup walnuts
  • 1/4 cup dates
  • 1/2 tsp vanilla powder
  • pinch salt
White Chocolate topping
Chocolate topping


  1. Place all the crust ingredients into a food processor and run until well combined. You want the texture to be slightly sticky (like a raw cake base). Press half of the mixture in the silicone molds. You can also just mix it all into the ice cream.
  2. Place all the ice cream ingredients into a food processor and run until smooth and creamy. It might seem like it won’t blend, but when the fruit starts to soften, it turns creamy. You only want to use 1 cup of strawberries and leave the remaining 1/4 cup for later.
  3. Once the ice cream turns creamy mix the remaining strawberry pieces and base mixture in to the ice cream and give it a quick swirl. Ice cream is ready to be enjoyed as a soft serve at this point!Pour the ice cream into the silicone molds and pop them in the freezer to set at least for few hours. ( I left mine in the freezer overnight).
  4. When the ice cream bars are set. Make the chocolate by mixing all the ingredients together. Carefully remove them from the molds and cover the bars with chocolate. Pop them back in the freezer for few minutes to set. Before serving, take the bars out from the freezer for a while, so they soften and are more pleasant to eat. Enjoy!