I really like having fun with any kind of berries in the summertime! Native are finest, and choosing them your self is even higher! I went berry choosing a number of instances with Eric on our journey to Michigan a number of years again, they usually have been truthfully the perfect berries I’ve ever tasted. That was at a farm, however right here in Minnesota we often simply choose wild black raspberries and mulberries. We do not fairly have ripe berries right here but (virtually), however thank goodness I can get them on the retailer, and I’ve some frozen from final yr. Final weekend I made a decision to make some 5 Ingredient Vegan Blueberry Cheesecake Ice Cream, as a result of it has been so heat right here recently I wanted one thing cooling.
I really like making ice cream at house as a result of you possibly can create no matter flavors you need, any time you need. You’ll be able to dream up a taste and simply make that! I actually have not made something I didn’t like, some flavors are undoubtedly higher than others although! A few of the extra bizarre ones I’ve made are roasted tomato vanilla, arnold palmer iced tea lemonade taste, avocado, and habanero pineapple. I believe my favorites are those with berries and those involving caramel and gooey filling. If I need a extra easy one although a berry base like this vegan blueberry cheesecake is ideal!
For the bottom, I used full fats coconut milk and uncooked cashew butter to make it good and creamy like a gelato. That is sort of my go to beginning off most of my ice cream bases utilizing a coconut milk blended with a little bit nut butter of some type as a result of it produces essentially the most wealthy and creamy ice cream. I used cashew this time as a result of it has a extra cheesecake like taste in issues. Is it low fats? No, however I prefer to indulge every so often after I do have dessert. This does occur to be fruit sweetened although, as a result of I used dates to sweeten it since they don’t add extra moisture not like some sweeteners (I needed to keep away from extra moisture because the berries have a excessive moisture content material). Lastly I added a splash of vanilla to this, and the bottom was excellent!
I couldn’t wait to strive it but it surely wanted to churn first which fortunately doesn’t take too lengthy with my ice cream maker. In case you don’t have an ice cream maker you possibly can nonetheless make this, it’s going to simply take a little bit longer (I included that within the instructions). This ice cream turned out sooo yummy! Delicate and the right steadiness of candy blueberry taste and vanilla cheesecake taste! If you’re within the temper for some scrumptious ice cream, undoubtedly give this 5 Ingredient Blueberry Cheesecake Ice Cream a strive!
See the video on Instagram!
5 Ingredient Vegan Blueberry Cheesecake Ice Cream
Makes 3 cups
Substances:
- 1 15 oz can full fats coconut milk
- 1/2 cup uncooked cashew butter
- 1 1/2 cups recent natural blueberries
- 3/4 cup gentle, pitted medjool dates (if they don’t seem to be gentle, soak them in filtered water for half-hour earlier than utilizing)
- 1 tsp pure vanilla extract
Directions:
- Mix all components in a blender and mix till easy.
- Pour into an ice cream maker and course of in line with instructions. Alternatively, for those who don’t have an ice cream maker, pour it right into a bowl, and whisk each half hour till it’s to the consistency of a thick malt.
- Pour right into a freezer protected container with a lid, and proceed to freeze till agency sufficient to scoop (no less than 4 hours or in a single day). If it turns into too agency, merely let it sit out for quarter-hour earlier than serving.
