TasteBuds

Vegan Blueberry Cheesecake Ice Cream

Made by Debbie

Ingredients

• 2 cans (13.5 ounces) full fat coconut milk
• 2 eggs
• 4 tablespoons arrowroot powder
• 4 tablespoons raw honey
• 1 tablespoon vanilla extract
• 1 cup raw cashews
• 1 tablespoon lemon juice
• 2 cups blueberry (frozen or fresh)

Method

 

Step 1

in a food processor pulse the cashews until creamy like peanut butter. You don’t have to soak the cashew for a few hours, but you can if you prefer. Mix in the lemon.

 

Step 2

whisk the arrowroot powder into the coconut milk

 

Step 3

in a saucepan over medium heat, bring the cashews, lemon, coconut milk, eggs and honey to a boil slowly, stirring frequently

 

Step 4

remove from heat and mix in the vanilla extract

 

Step 5

let it cool overnight in the fridge and process the chilled mixture in your ice cream maker

 

Step 6

smash the blueberries slightly and swirl into the ice cream and serve.