Vegan Blueberry Cheesecake Ice Cream

So, yeah. I had some fresh blueberries and leftover vegan cream cheese from another adventure, so I thought I’d try to get Mr. Fancy Pants and adapt a few recipes.

Vegan Blueberry Cheesecake Ice Cream

 

(The picture was straight out of the swirl stage, it needed to firm up in the freezer a bit, but hey, picture!)

I got the blueberry sauce & graham crackers from http://www.browneyedbaker.com/2008/12/28/blueberry-cheesecake-ice-cream/  (I’ve actually made this recipe legit, and it’s quite tasty. I’m not a vegan, but I do not tolerate the lactose w/o my pills, so sometimes I like to cook non-dairy. My vegan friends don’t mind, since they get foods)

and the Ice Cream Base from http://www.wdtn.com/dpps/entertainment/in_the_kitchen/twinkles-kitchen-roasted-strawberry-goat-cheese-gelato-nd13-tvw_6406968

There’s a bit of make-ahead, with the heating and cooling of stuff. Plan accordingly & don’t blame me.

Blueberry Sauce: 

  • ¼ cup sugar
  • 1½ teaspoons cornstarch
  • ¼ cup water
  • ¾ – 1 cup fresh or frozen blueberries
  • 1½ teaspoons lemon juice

In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled.

Graham Cracker Mixture:

  • 1 cup graham cracker crumbs (technically the ones I used were beegan, since that’s all the store that I was at had, and I didn’t want to make more trips, I’m sure you can find real vegan ones)
  • 1 tablespoon sugar
  • ¼ cup Earth Balance, melted

In a large bowl, combine the cracker crumbs and sugar. Stir in earth balance. Pat into an small ungreased baking pan. Bake at 350° F for 10-15 minutes or until lightly browned. Cool completely on a wire rack.

Ice Cream Base:

  • 1 cup vegan cream cheese
  • 2 cups coconut milk
  • 1 cup almond milk
  • 1 tbs. cornstarch
  • ¼ tsp. fine sea salt
  • ½ cup honey or organic sugar (or agave)

Whisk it all together. Chill it in the fridge for a while. Put just the ice cream base in your ice cream maker per the manufacturer’s directions (15 minutes or so).

In a bowl/container, make several layers of ice cream base, then blueberry sauce, then graham cracker mixture. Stir it up just enough to get a kick-ass swirl, then freeze.

Eat it up. Yeah.

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