Happy Valentine's Day! Lets celebrate with Blackberry Cheesecake Ice Cream! This recipe comes together easily, the hardest part is the time for freezing. This recipe creates homemade vegan ice cream that is extra creamy and reminiscent of a thick luscious ice cream scoop. You may drift off to heavenly thoughts as you take a taste.
I love that this recipe doesn't require an ice cream maker or any fancy equipment, just blend, freeze, defrost a bit, scoop and enjoy! It doesn't crystallize either and creates an beautiful scoop! This base can also be used for many other kitchen adventures from chocolate swirl to caramel to strawberry, mango, pomegranate and so forth!
Blackberry Cheesecake Ice Cream
Luscious creamy blackberry cheesecake ice cream can be made with a blender, frozen and enjoyed promptly. Enjoy!
Cheesecake Ice Cream
3 Cups Cashews - Soaked until soft
2/3 Cup Sweetener of Choice (I used Maple Syrup)
1/2 Cup Melted Coconut Oil (*oil free options in notes)
1 Cup Coconut Milk or preferred
1 tsp Pure Vanilla Extract
Opt: Juice of a lemon/lime/orange and/or zest for tang
1 Cup Blackberry Sauce - to follow
4 Cups Blackberries
Opt: 1 Tbsp Coconut Oil
3 Tbsp Agave or sweetener of choice
How to cook Blackberry Cheesecake Ice Cream
Make the blackberry sauce first by combining the ingredients in a saucepan. Heat until the berries release their juices, adding a tiny splash of water if needed.
Mash the berries, reserve 1 cup or make the sauce by putting the mixture through a fine mesh sieve and pressing through, patiently, until all the juice is released. Reserve.
Blend the ingredients for the cashew ice cream together, less the blackberry sauce. Taste the cashew cream, adjust if you want it to be more sweet, have more tang, have more vanilla etc.
Pour some of the cashew cream in the base of a container suitable for freezing, add some of the blackberry, give it a swirl, continue until done. Or pour the blackberries into the cashew cream and then swirl that into a container, use a spatula or knife to add extra swirls as desired.
Freeze until firm, 6-8 hours or overnight.
Defrost 25-30 minutes room temperature.
Scoop & enjoy!
To make this oil free you can use cacao butter, coconut oil or even a nut or seed butter.