Recipe: (Vegan) PB & J Cheesecake Ice Cream

Updated: Jun 24, 2020

Quantity: 24 oz (680 g) Entire Container of Silk Almondmilk Yogurt Alternative in photo



  • Philadelphia Cream Cheesecake Filling

  • Milk

  • Vanilla Yogurt

  • Frozen Banana*

  • Frozen berries*

  • Peanut Butter

  • Honey Maid Graham Crackers

  • Shredded coconut

  • Dark Chocolate chips


  • Daiya Cheezecake (Dairy free, gluten free, soy free)

  • Almond milk or creamer

  • Silk Almondmilk Yogurt Unsweetened

  • Rolled Oats, Cinnamon & Agave

  • Frozen Banana*

  • Frozen berries*

  • Nut Butter

  • Cacao nibs

  • Shredded coconut

*Frozen optional but preferred


*Each layer should be no more than 1 inch

1. Place graham crackers on paper towel or in a plastic bag and smash into smaller pieces to use for the base of the ice cream with chocolate & coconut; save half

2. Blend yogurt, peanut butter & frozen banana; add layer; save half

3. Add layer of cheesecake filling; save half

4. Blend frozen berries, cheesecake filling & milk; add layer ; save half

5. Add layer of cheesecake filling

6. Add graham crackers, chocolate & coconut

7. Add leftover PB banana yogurt & berries cheesecake cream to fill

8. Create swirl with spoon throughout entire container

9. Freeze for several hours

10. Eat & enjoy!

I had leftover ingredients and made myself a less frozen version of this ice cream which was equally delicious :)

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