Blackberry Cheesecake Ice Cream (Raw, Vegan & GF)

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! 

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Blackberry Cheesecake Ice Cream

Yield: 1 Liter

Author: Christa Clark

Luscious creamy blackberry cheesecake ice cream can be made with a blender, frozen and enjoyed promptly. Enjoy!

ingredients:

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 

Blackberry Sauce

• 4 Cups Blackberries
• Opt: 1 Tbsp Coconut Oil
• 3 Tbsp Agave or sweetener of choice

instructions:

How to cook Blackberry Cheesecake Ice Cream

Peaceful Preparation

1. 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.
2. 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.
3. 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. 
4. 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. 
5. Freeze until firm, 6-8 hours or overnight. 
6. Defrost 25-30 minutes room temperature.
7. Scoop & enjoy! 

NOTES:

To make this oil free you can use cacao butter, coconut oil or even a nut or seed butter.

Did you make this recipe?

Tag @artisticvegan on instagram and hashtag it #artisticvegan

Created using The Recipes Generator

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Helado de Queso con Zarzamora (Vegano)

Yield: 1 Litro

Author: Christa Clark

El Helado de Queso con Zarzamora se puede hacer con una licuadora, congelar y disfrutar rápidamente. ¡Disfrutar!

ingredients:

Helado de Queso

• 3 tazas de nuez de la India - empapados hasta que se suave
• 2/3 taza Edulcorante de elección (utilicé jarabe de arce)
• 1/2 taza de aceite de coco derretido (*opciones libres de aceite en notas)
• 1 taza de leche de coco o preferido
• 1 tbsp extracto puro de vainilla
• Opc: Jugo de limón/lima/naranja y/o ralladura 
• 1 taza de salsa de zarzamora - para seguir

Salsa de Zarzamora

• 4 Tazas de Zarzamoras
• Opc: 1 Cucharada de aceite de coco
• 3 Cucharadas de Jarebe de Agave o de elección

instructions:

How to cook Helado de Queso con Zarzamora (Vegano)

Preparación pacífica

1. Haga primero la salsa de mora combinando los ingredientes en una cacerola. Calienta hasta que las bayas liberen sus jugos, agregando un pequeño chorrito de agua si es necesario.
2. Triture las bayas, reservar 1 taza o hacer la salsa poniendo la mezcla a través de un tamiz de malla fina y presionando a través, pacientemente hasta que todo el jugo se libere, apartar.
3. Licuada los ingredientes para el helado, menos la salsa de zarzamora. Prueba, ajusta si quieres que sea más dulce, tener más tang, tener más vainilla, etc.
4. Vierta un poco de la crema de helado en la base de un recipiente adecuado para la congelación, agregue un poco de la zarzamora, déle un remolino, continúe hasta que esté hecho. O vierta las moras en la crema de helado y luego gire en un recipiente, use una espátula o un cuchillo para agregar remolinos adicionales como desee.
5. Congele hasta que esté firme, 6-8 horas o durante la noche.
6. Descongelar 25-30 minutos temperatura ambiente.
7. ¡Disfrute!

NOTES:

Use mantequilla de cacao, mantequilla de coco o mantequilla de nueces o semillas para sin aceite.

Did you make this recipe?

Tag @artisticvegan on instagram and hashtag it #artisticvegan

Created using The Recipes Generator