"Hey, friends! Vegan Blueberry Cheesecake Ice Cream. Free of dairy, gluten, grains, and refined sugar. Sooo yummy and a nice, cool treat for these hot summer days!"
Vegan Blueberry Swirl Cheesecake Ice Cream
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Recipe Intro From wifemamafoodie
Vegan Cheesecake Ice-cream? Yes please!
This recipe was featured in our Vegan Weekly Meal Plan Newsletter - Looking for dinner ideas? Sign up here!
Serves: 3-4 servings
Ingredients
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)
(NOT cream of coconut. Can also replace with full-fat coconut milk)⅓ cup soft pitted Dates
¼ cup Maple Syrup (or organic granulated cane sugar, for softer ice cream)
¼ cup melted/softened Coconut Oil or olive oil
juice of ½ lemon
½ tablespoon Apple Cider Vinegar
1 teaspoon Vanilla Extract
pinch of salt
Blueberry Swirl:
1 cup frozen blueberries (or another berry)
2 tablespoons maple syrup
1 teaspoon Cornstarch or Arrowroot Starch
1 teaspoon water
Directions
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 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 ¾ 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 ¼ 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.
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