A vegan version of one of my favorite summer treats—blueberry cheesecake ice cream! This healthier dessert is free of dairy, gluten, and refined sugar!
When I was younger, my grandparents used to make homemade ice cream, but it wasn’t the same as the cute little machines you get nowadays.
(I have this one). My sister, cousin, and I would be outside swimming in the pool and my papa would bring this big wooden barrel out of the garage into the backyard. We would get so excited and run over and ask a million questions, “Papa, can I help?” or “What is this, Papa?” and “Why does it do that, Papa?”.
We’d watch as he put the tin container full of the ice cream mixture into the barrel and pile layers of ice and rock salt over the top. Then he’d turn it on and we waited anxiously for it to finish so we could peak inside and see how fluffy it had gotten…and of course we were hoping he’d let us sneak a taste!
Each time I make homemade ice cream I’m reminded of those sweet childhood memories. Hopefully when my children are older, they’ll have fond memories of making these treats with me.
This vegan-friendly ice cream is adapted from my No-Bake “Cheesecake” recipe, since cheesecake ice cream has been one of my favorite flavors since I was a kid! I used blueberries, but you could easily use a different berry if you’d like.
Because this vegan blueberry cheesecake ice cream doesn’t have many of the same ingredients as regular ice cream, like heavy cream, sugar, and corn syrup (which all help it to stay soft and scoop-able) it’s usually pretty firm when it first comes out of the freezer. Just place the container into the fridge 10-15 minutes before serving, so it can soften a bit or use a scoop which has been sitting in hot water.
I hope you enjoy this healthier ice cream as much as we did! If you make it please tag me and use the hashtag #wifemamafoodie in your photos on Instagram! I just love seeing your creations!!Print
You may also enjoy these similar recipes: