Vegan Blueberry Cheesecake Ice Cream
This vegan blueberry cheesecake ice cream is a creamy, dairy-free dessert made with cashews, coconut milk, and a sweet blueberry swirl. It’s rich, tangy, and easy to make at home—perfect for a refreshing plant-based treat.
Ingredients
- For the Base:
- 1 1/2 cups cashews soaked for 4–6 hours
- 1 cup coconut milk full-fat
- 1/3 –1/2 cup maple syrup
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- For the Blueberry Swirl:
- 1 1/2 cups blueberries fresh or frozen
- 2 tablespoons maple syrup
- 1 teaspoon lemon juice
- Optional:
- Crushed vegan graham crackers
Instructions
- In a saucepan, combine blueberries, maple syrup, and lemon juice. Cook over medium heat until berries break down into a sauce. Let cool completely.
- In a blender, add soaked cashews, coconut milk, maple syrup, lemon juice, and vanilla extract.
- Blend until completely smooth and creamy.
- Refrigerate the mixture for 1–2 hours to chill.
- Ice cream maker method: Churn according to manufacturer instructions.
- No-churn method: Pour into a container and freeze, stirring every 30–45 minutes for 2–3 hours.
- Gently swirl in the cooled blueberry sauce and add crushed graham crackers if using.
- Freeze until firm. Let sit for a few minutes before scooping and serving.
Notes
- Soak cashews well for a smooth, creamy texture.
- Use full-fat coconut milk for best richness.
- Chill the base before freezing to improve consistency.
- Adjust sweetness based on taste preference.
- Store in an airtight container in the freezer for up to 1–2 weeks.