Blueberry Cheesecake Ice Cream Recipe

There’s something truly magical about the merging of creamy, rich vegan cheesecake with the burst of fresh, tangy blueberries in every indulgent scoop. This Blueberry Cheesecake Ice Cream Recipe is not just another dessert; it’s a sweet symphony of flavors that transforms any moment into a special occasion. Perfect for family gatherings, a delightful summer treat, or just a way to brighten up your day, this unique vegan dessert brings together the warmth of home cooking with a touch of culinary creativity. Let’s dive into this luscious, dairy-free ice cream that promises to be a favorite for everyone!

Recipe Summary

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 6 hours (including freezing)
• Servings: 6
• Skill Level: Easy

Ingredients

• 2 cups fresh blueberries
• 1 cup vegan cream cheese
• 1 can (14 ounces) full-fat coconut milk
• 1/2 cup agave syrup
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/2 cup crumbled vegan cheesecake (optional)

Instructions

1. In a blender, combine the blueberries, vegan cream cheese, coconut milk, agave syrup, vanilla extract, lemon juice, and salt. Blend until smooth and creamy.
2. Taste the mixture and adjust sweetness if needed. If you prefer a smoother texture, strain the mixture through a fine-mesh sieve to remove the blueberry skins.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually around 20-25 minutes.
4. If using, gently fold in the crumbled vegan cheesecake pieces towards the end of the churning process.
5. Transfer the churned ice cream into a freezer-safe container, cover, and freeze for at least 4 hours or until firm.
6. Before serving, let the ice cream sit at room temperature for about 5-10 minutes to soften slightly for easy scooping.

Helpful Tips

For a quicker version, you can use store-bought vegan blueberry jam instead of fresh blueberries – just skip the blending step. If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes until it reaches a soft serve consistency.

Storage Instructions

Store the ice cream in an airtight container in the freezer for up to two weeks.

Ingredient Substitutions

If agave syrup is unavailable, maple syrup or any liquid sweetener of your choice can be used. For extra creaminess, you can substitute part of the coconut milk with cashew milk.

Pairings

This delightful Blueberry Cheesecake Ice Cream pairs wonderfully with a side of fresh blueberries, a slice of vegan cheesecake, or even a drizzle of blueberry sauce. For drinks, consider pairing it with a chilled glass of homemade lemonade or a warm cup of chamomile tea.

At Zynahz, we believe in bringing joy and creativity into the kitchen, one delicious recipe at a time. This Blueberry Cheesecake Ice Cream Recipe is more than just a treat; it’s a delightful expression of love and culinary art. We encourage you to try this recipe, share your delightful creations with us, and enjoy the rich, tangy flavors with your loved ones. Dive deeper into our collection of recipes, follow us on social media, and sign up for our newsletter for more delightful inspirations. Happy cooking, and may your kitchen be filled with love and creativity!