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Vegan Blueberry Cheesecake Ice Cream

Vegan Blueberry Cheesecake Ice Cream
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This Vegan Blueberry Cheesecake Ice Cream is a creamy, dairy-free dessert combining fresh blueberries and a rich cashew-coconut milk base. It delivers the tangy sweetness of classic cheesecake with a plant-based twist, perfect as a refreshing summer treat that’s both healthy and indulgent.

Ingredients

Scale

Base Ingredients

  • 1 cup raw cashews (soaked for at least 4 hours or overnight)
  • 1 can (13.5 oz) canned coconut milk
  • 1/4 cup maple syrup
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon agar agar powder (or vegan gelatin alternative)

Blueberry Swirl

  • 1 cup fresh blueberries
  • 2 tablespoons maple syrup

Instructions

  1. Prepare the Cashews: Soak raw cashews in warm water for at least 4 hours or overnight to soften them for a smooth, creamy base.
  2. Blend the Base: Drain soaked cashews and combine with canned coconut milk, maple syrup, lemon juice, vanilla extract, and agar agar in a high-speed blender. Blend until silky smooth and fully incorporated.
  3. Cook the Mixture: Pour the blended base into a saucepan and heat gently over medium heat, stirring constantly to activate the agar agar and allow the mixture to thicken.
  4. Make the Blueberry Swirl: In a small saucepan, simmer fresh blueberries with maple syrup until soft and syrupy. Lightly mash with a fork or blend briefly to create a luscious blueberry sauce.
  5. Combine and Chill: Allow the base mixture to cool slightly, then fold in the blueberry swirl. Transfer everything into an ice cream container and freeze for at least 4 hours or until firm.
  6. Serve and Enjoy: Remove from the freezer a few minutes before serving to soften slightly for perfect scoops of Vegan Blueberry Cheesecake Ice Cream.

Notes

  • Blend the cashews and coconut milk thoroughly for maximum creaminess.
  • Heat the mixture gently to properly activate agar agar for the right texture.
  • Use fresh blueberries for the swirl to achieve the best flavor and natural sweetness.
  • Taste the base before freezing and adjust sweetness with additional maple syrup if needed.
  • Let the ice cream soften at room temperature for 5-10 minutes before scooping for easier serving.

Nutrition

Keywords: vegan blueberry cheesecake ice cream, dairy-free ice cream, vegan dessert, blueberry dessert, plant-based ice cream, healthy summer dessert

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