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.

 

 

 

Fresh Fruit with Whipped Coconut Cream and Toasted Almonds

Made by Alicia

Whipped Coconut Cream

Ingredients
One 15-ounce can full-fat coconut milk
Zest of 1 lime
2 teaspoon vanilla or more to taste

Instructions

1. Place the can of coconut milk in the refrigerator and leave it there until well-chilled; I left mine in overnight.
2. Open the can of coconut milk. There will be a firm, waxy layer on top.
3. Scoop out this firm layer coconut cream that has solidified at the top of the can.
4. Stop as soon as you reach the water at the bottom of the can; don't include anything but the solid cream. (You can use the water in smoothies, or just drink it straight.)
5. Place this cream in the bowl of a stand mixer, or a large bowl.
6. Turn your mixer or hand beaters to high speed, and whip the coconut cream for 3 to 5 minutes.
7. Whip until it becomes fluffy and light, with soft peaks. Mix in sugar or vanilla, if using.
8. Serve with fresh fruit