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Vegan Blueberry Cheesecake Ice Cream

Vegan Blueberry Cheesecake Ice Cream
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Indulge in a creamy, dairy-free Vegan Blueberry Cheesecake Ice Cream made with soaked cashews and coconut milk, bursting with fresh blueberries and natural sweetness. This luscious frozen dessert offers the perfect balance of tangy, rich flavor and refreshing fruitiness, ideal for a guilt-free, plant-based summer treat.

Ingredients

Scale

Base Ingredients

  • 1 cup raw cashews, soaked overnight
  • 1 cup full-fat coconut milk
  • 2 tablespoons lemon juice
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • Pinch of salt

Blueberry Puree

  • 1 cup fresh blueberries (or thawed frozen blueberries)
  • 1 tablespoon maple syrup
  • 2 tablespoons water

Optional Ingredients

  • 1 teaspoon arrowroot starch (for thickening and improved texture)

Instructions

  1. Soak the Cashews: Start by soaking raw cashews in water for at least 4 hours or overnight; this softens them, making them blend into a creamy base without graininess.
  2. Prepare the Blueberry Puree: In a small saucepan, gently simmer fresh blueberries with water and maple syrup until the berries break down. Let cool slightly, then blend into a smooth puree.
  3. Blend the Base: Drain the soaked cashews and combine them with coconut milk, lemon juice, vanilla extract, maple syrup, and salt in a high-speed blender. Blend until silky smooth and creamy. If using arrowroot starch, add it here and blend again briefly.
  4. Combine and Chill: Fold some of the blueberry puree into the cashew cream and layer the rest as a swirl pattern in the mixture. Refrigerate the mixture to chill for at least 1 hour before freezing.
  5. Freeze to Set: Pour the chilled mixture into a freezer-safe container and freeze for at least 4-6 hours. Stir once or twice during the first 2 hours if you prefer a softer consistency, or leave undisturbed for a firmer texture.

Notes

  • Use fresh or frozen blueberries; thaw frozen berries slightly for best flavor extraction.
  • A high-speed blender ensures a smooth, creamy texture without grit.
  • Proper soaking of cashews is crucial for the creaminess and mouthfeel of the ice cream.
  • Chill the base mixture before freezing to maintain distinct swirl patterns and improve texture.
  • Stirring the ice cream during the early freezing stage helps prevent large ice crystals and keeps it creamy.

Nutrition

Keywords: vegan ice cream, blueberry cheesecake, dairy-free dessert, plant-based, gluten-free, cashew cream, summer treat

Find it online: https://marygourmet.com/vegan-blueberry-cheesecake-ice-cream/