Blueberry Cheesecake Ice Cream Recipe

Get ready to fall in love with Blueberry Cheesecake Ice Cream — your new go-to vegan treat for warm weather indulgence or anytime you want a taste of creamy, dreamy bliss. This recipe transforms wholesome, plant-based ingredients into an ice cream that’s lusciously rich, tangy, and bursting with vibrant blueberry flavor. And that color? Absolutely irresistible!

this Recipe

Ingredients You’ll Need

I love how this Blueberry Cheesecake Ice Cream requires only a handful of simple, wholesome ingredients that truly make every scoop sing. Each element brings something unique—whether it’s creamy texture, natural sweetness, or that unmistakable hint of tang that elevates every bite.

• Raw, unsalted cashews: The secret to a rich, creamy base without cream cheese or dairy—just soak them unless you have a high-powered blender.
• Canned lite coconut milk or cashew milk: Adds luscious creaminess and keeps things light; both work beautifully, so use your favorite.
• Dairy-free vanilla yogurt: This gives a delightfully tangy flavor and thick, velvety scoopability reminiscent of real cheesecake.
• Lemon juice: Don’t skip the lemon! It brings brightness and that signature cheesecake tang; use more if you love it extra-tart.
• Blueberries: The star for both color and juicy bursts of berry flavor. Frozen or fresh are equally delicious here.
• Black grapes: Nature’s sweetener and a little color-booster—plus, they mellow the blueberries with lovely, subtle sweetness.
• Maple syrup or agave: Adds just the right sweetness, keeping it refined sugar free and perfectly sticky-smooth.
• Vanilla extract: For that bakery-fresh aroma and deep flavor that says, “this is cheesecake!”
• Fine sea salt: Balances all the sweet and tart notes—never underestimate a pinch of salt in desserts.
• Optional coconut sugar: If you like things sweeter, or if your fruit is a little tart, coconut sugar boosts the sweetness and depth.

Variations

Blueberry Cheesecake Ice Cream is endlessly customizable—so feel free to get creative! Whether you’re working with what’s in your fridge, following a special diet, or just want a fun twist, these variations make it easy to craft your perfect scoop.

• Swap the berries: Try raspberries, blackberries, or cherries if you want a new flavor adventure or to use what’s in season.
• Nuttier crust vibes: Gently fold in bits of gluten-free graham cracker or shortbread for that classic cheesecake crunch.
• Sugar-free version: Use a stevia or monk fruit blend instead of maple syrup for a lower-sugar treat that’s still bursting with flavor.
• Extra tang: Add a bit more lemon juice or even a pinch of lemon zest for a brighter, punchier cheesecake zing.
• Chocolate swirl: Drizzle melted dairy-free chocolate into the churned ice cream before freezing for a decadent twist.

How to Make Blueberry Cheesecake Ice Cream

Step 1: Prep and Soak Cashews (if needed)

If you don’t have a high-powered blender, start by soaking your cashews in warm water for 8 hours or overnight. This ensures your ice cream base turns ultra-smooth and creamy, not gritty. After soaking, drain and rinse well, then set aside. If you’re using a powerful blender, you can skip this and jump right in!

Step 2: Blend Until Velvety Smooth

Add the soaked (or unsoaked, if you have a high-speed blender) cashews, coconut or cashew milk, dairy-free yogurt, lemon juice, blueberries, black grapes, maple syrup (or agave), vanilla extract, and sea salt to your blender. Blend on high, scraping down the sides as needed, until the mixture is completely smooth and creamy. Taste and decide if you want a little extra sweetness—if so, blend in the coconut sugar.

Step 3: Freeze and Stir (No-Churn Method)

Pour your gorgeous purple ice cream base into a container with a tight-fitting lid, pressing a piece of plastic wrap directly onto the surface. Pop it in the freezer for about an hour. Then, give it a good stir—edges will firm up first. Repeat every 30-60 minutes until the ice cream is solid or reaches your perfect consistency, usually in a couple of hours or so.

Step 4: (Optional) Use an Ice Cream Maker

If you have an ice cream maker, you can churn the mixture for an even silkier, creamier result. Follow your machine’s instructions, then transfer the churned ice cream to a container and freeze until set to your liking.

Step 5: Soften and Serve

If you’re freezing overnight or longer, don’t worry if Blueberry Cheesecake Ice Cream becomes quite firm. Just let it sit at room temperature for about 10–15 minutes before scooping for that perfect creamy texture.

How to Serve Blueberry Cheesecake Ice Cream

Garnishes

Take your scoops to the next level with a flourish of fresh blueberries, a sprinkle of crushed vegan graham crackers, or even a light lemon zest twist on top. A drizzle of extra maple syrup or a handful of toasted coconut flakes also makes this Blueberry Cheesecake Ice Cream look (and taste) so decadent!

Side Dishes

This bright, creamy ice cream is fantastic solo but pairs beautifully with vegan lemon shortbread cookies or crispy oat crisps for crunch. For a festive dessert platter, serve alongside a mix of fresh berries or a slice of chilled fruit tart for even more summery goodness.

Creative Ways to Present

For party wow-factor, serve Blueberry Cheesecake Ice Cream in vintage sundae glasses layered with crumbled granola, or scoop into mini cones and dip them in melted vegan white chocolate. These vibrant purple swirls also shine as an ice cream sandwich filling or a fun topping for brunch pancakes!

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Blueberry Cheesecake Ice Cream to an airtight container with plastic wrap pressed directly onto the surface. Stored this way, it keeps its smooth, creamy texture and stays tasting fresh for up to a week in the freezer.

Freezing

This ice cream is ideal for making ahead—just freeze until firm, then let it thaw briefly at room temperature to soften before serving. If it hardens too much, letting it sit for 10–15 minutes will bring it back to scoopable, dreamy perfection.

Reheating

Ice cream doesn’t need reheating, of course—but if your Blueberry Cheesecake Ice Cream is super-firm from a long chill, simply let it rest on the counter for a few minutes, or pop the container (not metal!) in the microwave on low for 10–15 seconds to soften just enough to scoop.

FAQs

Final Thoughts

If you’re craving an ice cream with wow-factor and nourishing ingredients, this Blueberry Cheesecake Ice Cream truly delivers it all. It’s simple, refreshing, and a total crowd-pleaser—so take a scoop (or two!), share with friends, and savor every tangy, fruity bite. I can’t wait for you to dive in!

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