Description
A creamy, indulgent yet guilt-free vegan ice cream made with blueberries and cashews, perfect for warm summer days.
Ingredients
- 2 cups cashews (soaked)
- 1 cup coconut milk
- 1/2 cup maple syrup
- 1/2 cup blueberries (fresh or frozen)
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil (melted)
- Pinch of salt
Instructions
- Start by draining and rinsing the soaked cashews. In a powerful blender or food processor, add the cashews, coconut milk, maple syrup, blueberries, lemon juice, vanilla extract, melted coconut oil, and a pinch of salt. Blend until the mixture becomes smooth and creamy.
- Taste the mixture and adjust the sweetness if you want it sweeter.
- If you have an ice cream maker, pour the mixture in and churn according to the manufacturer’s instructions. Alternatively, pour it into a sturdy container and freeze it, stirring every 30 minutes for the first few hours to create a creamy texture.
- Once the ice cream reaches a soft-serve consistency, transfer it to a container and let it freeze for a few hours until firm.
- Scoop, serve, and savor your delicious vegan blueberry cheesecake ice cream!
Notes
Soak cashews for at least 4 hours for creamy texture. Fresh blueberries are recommended, but frozen work. Adjust maple syrup sweetness to your liking.