<h1 class="pgc-h-arrow-right" data-track="1" > blueberry cheesecake ice cream</h1>
This vegan blueberry cheesecake ice cream is dairy-free and made from fruit and natural unrefined sugar! Healthy and delicious and made with cashews, yogurt and coconut milk!
<h1 class="pgc-h-arrow-right" data-track="4" > vegan blueberry cheese ice cream</h1>
This recipe was inspired by the Strawberry Cream Cheese Recipe and the Blueberry Cream Cheese Recipe, and we combined the two to make not only blueberry ice cream, but also blueberry cheesecake ice cream. Oh, just two words: delicious!
<h1 class="pgc-h-arrow-right" data-track="7" > crispy flavor of danji and cream</h1>
Yogurt and lemon juice help give it a rich texture and texture that gives it more than just the flavor of frozen blueberries. Now, we don't use strawberries in this recipe... That's not the inspiring part of cream cheese... That's yogurt! The yogurt is flat and gives everything such an amazingly rich feel. Remember, it's one of the amazing ingredients in cheese tortilla baking. However, some people have trouble finding "pure" yogurt, but guess what, you can use sweetened or vanilla, or even pure yogurt, which should be fine.
You can make it with ease, and it's a pleasure to read the post, and your non-vegetarian husband and kids will rave about this ice cream. If you haven't done it yet, do it!
<h1 class="pgc-h-arrow-right" data-track="10" > blueberry and raisin vegan cream</h1>
Back to this vegan blueberry cheesecake ice cream.
To further enhance the natural sweetness and flavor of the ice cream, we have added black grapes! Black grapes also add color. The blueberry itself makes it too light the color we want. It's like gray, haha. But when I add black grapes, it gives it a beautiful warm lavender color, and we think it's gorgeous and natural. After freezing, it becomes more rich in purple.
So, what do we need? Simple ingredients using whole foods and unrefined sugar:
cashew
Milk-free yogurt
Vegetable milk
lemon juice
Maple syrup
blueberry
Black grapes
vanilla extract
To make this vegan blueberry ice cream, you only need a blender, which takes about 10 minutes.
Add your cashews, yogurt, non-dairy milk, lemon juice, maple syrup, blueberries, black grapes, vanilla and optional coconut sugar and salt to the blender, which you will need to soak overnight if you don't have a high-performance blender. Stir to crush and mix everything until smooth, then pour it into the container and freeze.
Hope you all really enjoy the vegan blueberry cheesecake ice cream!
<h1 class="pgc-h-arrow-right" data-track="28" > vegan blueberry cheesecake ice cream</h1>
This vegan blueberry cheesecake ice cream is dairy-free and made from fruit and natural unrefined sugar! Fresh blueberries and black grapes have a natural sweetness and color, while cashews and non-dairy milk give them a creamy appearance. This is perfect for summer and also very healthy!
Preparation time: 15 minutes
Course: Dim Sum
Type of cuisine: American
Serving Size: 3 cups (about 6 servings)
<h1 class="pgc-h-arrow-right" data-track="30" > raw material</h1>
1 cup (150 g) raw unsalted cashews
3/4 cup (180 g) "fine" canned coconut milk or cashew milk
1/2 cup (120g) vanilla-free yogurt (any type can be used)
2 Tablespoons (30g) lemon juice (use 3 for a more sour taste)
1 cup (150 g) blueberries
1/2 cup (90 g) black grapes (this helps increase purple and natural sweetness)
1/4 cup (80 g) pure maple syrup or agave
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
Optional: 2 tablespoons (20 grams) of coconut sugar to make a sweeter ice cream (all fruits in ice cream are very sweet, so taste the mixture before adding sugar)
<h1 class="pgc-h-arrow-right" data-track="41" > production instructions</h1>
If you don't have a high-power blender, you'll need to soak the cashews in a bowl of warm water for 8 hours or overnight (preferably) to soften them first. Otherwise, your ice cream will be tough. Drain the cashews and rinse. If you have high-performance blenders, there is no need to soak them.
Add all ingredients (except sugar) to a blender and process until 100% smooth. Flavor, if you want to make it sweeter, add sugar. The grapes are very sweet, so it's not absolutely necessary.
If you have an ice cream machine, you should definitely use it. Your ice cream texture will be better and creamier, but it will still work if you don't. Pour it into a tight container and place a piece of plastic wrap directly on the ice cream and tight lid. Place in the refrigerator for about an hour and then stir the ice cream well enough as the edges harden at first. Add back to the refrigerator and do it every 30 minutes to an hour until it hardens or reaches the desired consistency. Depending on the temperature of your refrigerator, it should take a few hours. After that, if you let it freeze overnight, you may need to let it sit at room temperature for about 15 minutes or so to soften a little before eating. Again, this will depend on how cold you keep the fridge.
<h1 class="pgc-h-arrow-right" data-track="45" > notes</h1>
Nutrients per 1/2 cup (excluding coconut sugar):
229 calories
12.5 g fat
26.4 g carbohydrates
5.1 g protein
16.3 g sugar
1.6 g fiber
116 mg sodium