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Blueberry Cheesecake Ice Cream

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This dairy-free, vegan Blueberry Cheesecake Ice Cream is past dreamy. Rich, creamy and lovely in a daring periwinkle blue colour. All naturally flavored and coloured using wild blueberries.

Blueberry Ice Cream. Fruit-themed ice cream skeptics may assume that a berry ice cream is a bit boring in comparison with say chocolate or cookies ‘n cream or even cookie dough ice cream. Well trust me guys, give this one a attempt! It really tastes like cheesecake and is definitely fairly darn good for you too…

Pretty in purple..

Quick churn and completed..

Crusty crumbles add texture and that “crust” flavor from cheesecake..

This colour has me swooning..

Blueberry Cheesecake Ice Cream was one in every of my childhood flavor favorites. As a kid, my family would go to an ice cream shop referred to as Swensen’s, they used to have a location in Palo Alto, so we might stop by on our means house, back to Santa Cruz from San Jose. I keep in mind I might get two flavors: Blueberry Cheesecake Ice Cream and Bubble Gum. It was the kind of Bubble Gum that was brilliant blue and had gobs of gum balls in every scoop. But I liked the Blueberry Cheesecake most of all. It had thick chewy swirls of blueberry pie filling and big chunks of fudgey cheesecake.

So at this time once I set out to veganize that flavor memory, I was like, oh no, I want to have massive chunks of precise vegan cheesecake for this recipe, right? (But that may be a entire other lengthy step for what I needed to be a simple dessert recipe..) So I attempted making this ice cream with out actual cheesecake chunks, hoping the creamy cashews would create their own type of cheesecake flavor and texture…

And they did! This ice cream hits the mark when it comes to Blueberry Cheesecake taste, texture and shade. This just may be my new fave taste for 2018.

…And hey, is not the Pantone colour of the yr purple, aka ultra violet? On development ice cream, guys. Instagram your hearts out.

Other cool issues about this recipe:

– It is straightforward.. Minimal elements for a posh blueberry-cheesecake flavor
– Antioxidants galore! Wild blueberries have two occasions the antioxidants as regular blueberries (because they’re smaller and have extra dark pigmented pores and skin than regular blueberries). You might use regular blueberries, but I feel wild berries will give a bolder shade and taste. I visited Maine a couple of summers in the past and picked wild blueberries.

The graham/crust swirl. So an essential layer of taste is the crust. If you’re a vegan who avoids honey, you may need a troublesome time discovering honey-free grahams. They do exist, but they are often exhausting to seek out. So listed here are a couple of choices for the crushed ‘crust’ crumbs..

1. Graham Crackers
– crushed – vegan or those with honey, whatever your choice
2. Sugar Cones – crushed – sugar ice cream cones
three. Vanilla Wafers or Cookies – crushed – there are a number of vegan choices – I like vanilla Snackimals by Barbara’s
4. Actual baked vegan pie crust – chopped or crumbled – DIY a vegan pie crust or use a store-bought one. Bake and crumble the crust bits into the ice cream
5. Vanilla Sandwich Cookies – crushed – there are a couple of vegan manufacturers out there
6. Graham Cracker Cereal – crushed – Cascadian Farms brand is vegan! (There could be a number of others too..)

Any other artistic ideas for a crust ripple in right here? Let me know!

Also, in the event you WANT to fold in some vegan cheesecake chunks, for additional bonus factors, go for it..

Kathy Patalsky

Published 03/20/2018

Blueberry Cheesecake Ice Cream

This ultra-creamy dairy-free Blueberry Cheesecake Ice Cream is loaded with actual wild blueberry flavor in each cheesecake-y chew. Vegan and cashew-based.

Ingredients

  • 1 cup plain non-dairy milk (use something wealthy and creamy – I used Ripple)
  • 2 1/four cups uncooked cashews (turns into slightly over 2 1/2 cups when soaked)
  • 1/2 cup wild blueberries, frozen
  • 1/four cup agave syrup
  • 1/four tsp pink salt
  • 1/2 tsp vanilla extract
  • Fold in:
  • 1/four cup crushed cookies or grahams
  • half cup wild blueberries, frozen

Instructions

  1. The day before you need to make and serve the ice cream: Place the uncooked cashews in a large bowl and fill with water and a pinch of salt. Allow the cashews to soak overnight in your fridge. You also need to ensure your ice cream maker container is in the freezer and absolutely chilled for the subsequent day.
  2. The subsequent day: Drain the cashews of the soaking liquid. Optional: shortly rinse in cool water.
  3. Add the soaked cashews, agave syrup, 1/2 cup frozen blueberries, vanilla extract, salt and non-dairy milk to a excessive velocity blender. Blend from low to high till silky clean.
  4. Assemble your ice cream maker with the chilled container. Turn it on and pour the blueberry ice cream base into the machine. Pour in the further 1/2 cup of frozen wild blueberries. Set timer for about twenty minutes and allow ice cream to churn.
  5. While the ice cream is churning you possibly can crush the grahams or vanilla cookies. A couple of other choices are listed within the recipe notes on this blog publish.
  6. When the ice cream is thick, creamy and fluffy – churning is completed. You can either fold in the crushed cookies/grahams by hand, or swirl them into the ice cream maker for a number of seconds on “on.”
  7. Transfer the ice cream to a freezer-friendly container like a loaf dish or comparable. Cover and permit to relax for at the least ten minutes earlier than scooping and serving. Tip: When the ice cream is absolutely chilled and hardened within the freezer, give at the least ten minutes at room temp to permit it to soften and thaw before scooping and serving. Enjoy!!

Yield: eight servings

Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 20 minutes.

Total time: 30 mins.

Tags: cashews, ice cream,vegan,blueberries,blueberry cheesecake,dairy free, dessert,

Pin it for later!..

And this is what it seems like when your cone will get too heavy…




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