Description
Indulge in the creamy, fruity goodness of this Vegan Blueberry Cheesecake Ice Cream. Made with wholesome ingredients like cashews, coconut milk, blueberries, and grapes, this dairy-free treat is a refreshing delight for any dessert lover.
Ingredients
Units
Scale
Cashew Mixture:
- 1 cup (150g) raw, unsalted cashews
- 3/4 cup (180g) ‘lite’ canned coconut milk or cashew milk
- 1/2 cup (120g) vanilla dairy-free yogurt
- 2 tablespoons (30g) lemon juice
Fruit Blend:
- 1 cup (150g) blueberries
- 1/2 heaped cup (90g) black grapes
- 1/4 cup (80g) pure maple syrup or agave
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- Optional: 2 tablespoons (20g) coconut sugar
Instructions
- Prepare Cashew Mixture: Soak cashews for 8 hours if needed. Drain and rinse if soaked. Blend cashews, coconut milk, yogurt, and lemon juice until smooth.
- Mix Fruit Blend: Blend blueberries, grapes, maple syrup, vanilla, and salt until smooth. Add to cashew mixture.
- Adjust Sweetness: Taste and add coconut sugar if desired. Blend until combined.
- Freeze: Use an ice cream maker if available. Otherwise, freeze mixture, stirring every 30 minutes until solid.
- Serve: Soften slightly before scooping and enjoying.
Notes
- If using coconut sugar, adjust sweetness to taste.
Nutrition
- Serving Size: 1/2 cup
- Calories: 229
- Sugar: 16.3g
- Sodium: 116mg
- Fat: 12.5g
- Saturated Fat: 5.9g
- Unsaturated Fat: 4.3g
- Trans Fat: 0g
- Carbohydrates: 26.4g
- Fiber: 1.6g
- Protein: 5.1g
- Cholesterol: 0mg
