Blueberry Cheesecake Ice Cream

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 1 cup plain non-dairy milk (use something rich and creamy – I used Ripple)
  • 2 1/4 cups raw cashews (turns into a little over 2 1/2 cups when soaked)
  • 1/2 cup wild blueberries, frozen
  • 1/4 cup agave syrup
  • 1/4 tsp pink salt
  • 1/2 tsp vanilla extract
  • Fold in:
  • 1/4 cup crushed cookies or grahams
  • 1/2 cup wild blueberries, frozen
  1. Instructions
  2. The day before you want to make and serve the ice cream: Place the raw 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 want to make sure your ice cream maker container is in the freezer and fully chilled for the next day.
  3. The next day: Drain the cashews of the soaking liquid. Optional: quickly rinse in cool water.
  4. Add the soaked cashews, agave syrup, 1/2 cup frozen blueberries, vanilla extract, salt and non-dairy milk to a high speed blender. Blend from low to high until silky smooth.
  5. 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 additional 1/2 cup of frozen wild blueberries. Set timer for about twenty minutes and allow ice cream to churn.
  6. While the ice cream is churning you can crush the grahams or vanilla cookies. A few other options are listed in the recipe notes in this blog post.
  7. When the ice cream is thick, creamy and fluffy – churning is done. You can either fold in the crushed cookies/grahams by hand, or swirl them into the ice cream maker for a few seconds on “on.”
  8. Transfer the ice cream to a freezer-friendly container like a loaf dish or similar. Cover and allow to chill for at least ten minutes before scooping and serving. Tip: When the ice cream is fully chilled and hardened in the freezer, give at least ten minutes at room temp to allow it to soften and thaw before scooping and serving. Enjoy!!