Yes to Yummy

Blueberry Cheesecake Ice Cream (vegan)

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If you’re looking for a sweet, filling treat for the last weeks of spring, this is a great choice for those who like ice cream AND cheesecake. It will also be great later in the summer, once blueberry season finally comes. 

Ingredients

Prep Time
Cooking Time
Total Time
Yield 6-8 servings

FOR THE ICE CREAM BASE:

1 1/2 cups of raw cashews

2 cups of full-fat coconut milk

The juice of 2 lemons (about 1/4 cup)

1/2 cup + 2 tablespoons maple syrup or coconut nectar (or honey if not vegan)

1/3 cup of coconut oil, melted

2 heaping tablespoons of arrowroot powder

2 1/2 tablespoons of vanilla extract

1/2 teaspoon of salt

FOR THE BLUEBERRY SAUCE:

10 ounces of blueberries, thawed if frozen (I used wild blueberries)

2 tablespoons of unrefined cane sugar or coconut sugar

A small squeeze of lemon juice

1 tablespoon of arrowroot powder

A pinch of cinnamon

A pinch of salt

FOR THE COOKIE CRUMBS:

1 cup of blanched, slivered almonds

2 tablespoons of coconut oil

1 tablespoon of maple syrup

A pinch of cinnamon

A pinch of salt

Directions

FOR THE ICE CREAM BASE: 

First, soak the raw cashews in a water bath overnight. Come morning, strain them and give them a quick rinse under cold water.

Combine them in the blender with the coconut milk,  lemon juice, maple syrup, coconut oil, arrowroot powder, vanilla extract, and salt. Blend on high until nice and creamy, then transfer to a small saucepan.

Whisking vigorously over medium-low heat, bring the “ice cream” mixture to a bubble. Once you see little bubbles float to the surface, turn the heat down to low and whisk until thickened, about 4 more minutes.

Remove from the heat and press through a fine-mesh strainer to remove any clumps. Put in the fridge to cool down for at least 4 hours, longer if you have the time.

FOR THE BLUEBERRY SAUCE:

In a small saucepan, combine the blueberries and the liquid that accumulated while they were thawing (or 1/4 cup of water) with the unrefined cane sugar, lemon juice, arrowroot powder, cinnamon, and salt. Use a spoon to break up the bigger berries and bring to a boil.

Reduce the heat to low and cook until thickened, about 10 minutes longer. Transfer to a bowl and pop in the fridge for at least 4 hours.

FOR THE COOKIE CRUMBS:

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

In the bowl of a food processor, combine the blanched, slivered almonds with the coconut oil, maple syrup, cinnamon, and salt. Pulse to combine, then transfer to the prepared baking sheet.

Squish the “dough” into a large, flat disk using wet hands and gentle pressure. Bake until the edges turn golden brown, about 10 to 12 minutes, and be careful not to burn!

Using your hands, crumble the giant cookie into tiny little pieces. Let sit on the counter to cool until you are ready to make the ice cream.

TO ASSEMBLE:

When all of the ingredients are cooled. pour the ice cream base (NOT the blueberries) into the ice cream maker. Follow your manufacturer’s instructions for how long to churn; for me, it took about 15 minutes. During the last five minutes of churning, pour in one half of the blueberry mixture, followed by the majority of the cookie crumbs when two minutes remain.

Scoop out the ice cream into a large glass dish and swirl the remaining blueberry sauce on the top. Add the remaining cookie crumbles, too.

Freeze until solid, about 4 hours, and transfer to the fridge for 1 hour before you’d like to serve.


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