Vegan Blueberry Cheesecake Ice Cream

VEGAN BLUEBERRY CHEESECAKE ICE CREAM – no bake, all-raw, guilt-free, no refined, no junk ! For this recipe, you will need a cheesecake mold & a good quality blender.

Hubby is a blueberry cheesecake fan. I made this to show how I appreciate him having given up cheese which has been his long time food addiction. And yes, he made that decision about a year now ! Asked him, “From 1 to 10, how do you rate the cheesecake?”. And he said “Of course it’s 10 ! Can i have another slice?”.

There you go folks ! Just be patient with your family members. We do our work of educating & praying for them, but it is really God who can change their hearts. ❤

🌻 RECIPE

🌱 Instruction for the CRUST:

▪︎ For the CRUST, blend the ingredients below until you get a damp and quite sticky dough then spread evenly inside the mold and press hard using flat bottom of a cup. Freeze for about 30 mins.

🌱 Crust Ingredients:

▪︎ 1/2 cup of walnuts, or almonds (or old fashioned oats would be ok too)
▪︎ 1/2 cup medjool dates (pitted and chopped)
▪︎ 1/2 pinch mineral salt
▪︎ 1/2 tbsp coconut oil
▪︎ 1 tsp cinnamon powder

🌱 Instruction for the FILLING:

▪︎ Blend the following except for the freeze dried blueberry, and pour 1/2 of the filling & spread evenly. Freeze for about 1 hr before pouring in another layer of mixture. Blend the dried blueberries together with the remaining filling mixture til smooth and pour & spread on top of the previous layer. Freeze for about 3 to 4 hours or overnight is okay.

🌱 Filling Ingredients:

▪︎ 1 cup presoaked cashews (overnight ideally or soak in hot water for about 30 mins)
▪︎ 1/6 cup cashew milk or any nut milk (you may adjust depending to come up with a moderately creamy thick mixture)
▪︎ 1/4 cup maple syrup
▪︎ 1 tsp vanilla powder or extract
tiny pinch mineral salt (himalayan)
▪︎ 1 – 2 tbsp of coconut cream (put canned coconut cream in the freezer for about 1 hr and scoop the creamiest top, this holds the cheesecake better)
▪︎ 1-2 tbsp lemon juice or lemon zest about half tsp
▪︎ 1/4 cup freeze dried blueberries

 

🌱 Instruction for the BLUEBERRY TOPPING:

▪︎ Blend the following ingredients & speead evenly on the top of cheesecake filling & put back in the freezer. You may thaw for about 30 mins in the fridge before serving or thaw in room temperature about 15 mins to 20 mins depending on the weather, before serving.

🌱 Blueberry Topping Ingredients:

▪︎ 1 cup fresh or frozen blueberries thawed, if frozen

▪︎ 1 tablespoon fresh lemon juice

▪︎ 1 tablespoon chia seeds

 

 

 

*Note: If you cannot get freeze dried blueberries, you can use the fresh blueberries although the color of the filling would be lighter .