Description
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!
Ingredients
Scale
Cheesecake Ice Cream:
- 1 cup Raw Cashews
(soaked in water overnight, drained, and rinsed clean)
- 1 cup almond, cashew, or coconut milk
- 1 cup Coconut Cream
(NOT cream of coconut. Can also replace with full-fat coconut milk)
- 1/3 cup soft pitted Dates
- 1/4 cup Maple Syrup
(or organic granulated cane sugar, for softer ice cream)
- 1/4 cup melted/softened Coconut Oil
or olive oil
- juice of 1/2 lemon
- 1/2 tablespoon Apple Cider Vinegar
- 1 teaspoon Vanilla Extract
- pinch of salt
(soaked in water overnight, drained, and rinsed clean)
(NOT cream of coconut. Can also replace with full-fat coconut milk)
(or organic granulated cane sugar, for softer ice cream)
or olive oil
Blueberry Swirl:
- 1 cup frozen blueberries (or another berry)
- 2 tablespoons maple syrup
- 1 teaspoon Corn Starch
or Arrowroot Starch
- 1 teaspoon water
or 
Instructions
- *The ice cream base works best if you have a high powered blender. If not, I’d recommend straining it before pouring it into your ice cream maker to remove any large chunks of cashews and/or dates. Make sure to pre-freeze your ice cream machine bowl at least overnight. Place pre-soaked cashews, milk, coconut cream, dates, maple syrup, coconut oil, lemon juice, vinegar, vanilla extract, and pinch of salt into your blender. Blend until mixture is smooth. Strain if any large pieces remain.
- Pour mixture into your ice cream machine (I use this one
) and churn for 30-45 minutes, until it’s scoop-able, like soft-serve.
- While the ice cream is churning, prepare your blueberry swirl. Place 3/4 cup frozen blueberries and maple syrup into a small saucepan over medium-high heat. Cook until the berries come to a simmer, mashing them up to create a sauce.
- Mix together cornstarch with the water to make a paste. Pour into the blueberry mixture and cook until sauce thickens. Remove pan from heat and stir in remaining 1/4 cup whole blueberries. Refrigerate until ready to use.
- Pour soft-serve ice cream into a loaf pan or small freezer-safe container. Place dollops of blueberry filling over the ice cream and swirl in with a butter knife or off-set spatula. Smooth ice cream across the container, cover, and freeze until firm.
- Because this ice cream doesn’t contain lots of granulated sugar or fat from heavy cream, the ice cream may be hard when you first remove it from the fridge. Use an ice cream scoop which has been sitting in hot water to help with scooping or place ice cream into the fridge for 10-15 minutes prior to scooping, to help it to soften a bit.
) and churn for 30-45 minutes, until it’s scoop-able, like soft-serve.Notes
1. You will need an ice cream machine for this recipe. If you don’t have a machine, you could try placing the mixture in the freezer and taking it out every 30 minutes to stir until frozen, but I haven’t tried it.
2. You can replace coconut cream with heavy cream if not vegan or dairy-free.
3. If you can’t have cashews, you can try to replace them with macadamia nuts, but I haven’t tested it myself.
- Category: dessert, dairy-free