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Blueberry Cheesecake Ice Cream (Dairy Free, Paleo)

You must be asking how a cheesecake ice cream can be dairy free as the title implies. If you ask me, I personally love cream cheese and I do consume dairy that is organic, made from pastured raised cows and  raw if I can find it.

I wanted to make a cheesecake ice cream for all the paleo folks that do not or can not consume dairy and I can achieve this by using cashews. No, it is not the same thing, but it does taste pretty similar to cheesecake when you mix cashews and lemon. You might have seen a lot of recipes for raw blueberry cheesecake pies that the main ingredients are cashews and lemon, so why not make an ice cream version of that?

Paleo Blueberry Cheesecake Ice Cream

This ice cream is very creamy, even after you store it in the freezer for a few days. The secret to this is to mix the milk with eggs and most important arrowroot powder. The arrowroot powder prevents ice crystals from forming when you freeze the ice cream. Although, like any other brand of store bought ice cream, you need to let it sit for a few minutes before scooping the ice cream.

Blueberry Cheesecake Ice Cream (Dairy Free, Paleo)
Author: 
 
Ingredients
  • 1 cup raw cashews
  • 1 tablespoon lemon juice
  • 2 cans (13.5 ounces) full fat coconut milk
  • 4 tablespoons arrowroot powder
  • 2 large eggs
  • 4 tablespoons raw honey
  • 1 tablespoon vanilla extract
  • 2 cups blueberry (frozen or fresh)
Instructions
  1. in a food processor pulse the cashews until creamy like peanut butter.
  2. add the lemon juice to the cashew butter and pulse to combine
  3. in a saucepan whisk the arrowroot powder with the coconut milk until dissolved then add the cashew butter, eggs and honey
  4. bring mixture to boil slowly over medium heat, stirring frequently
  5. remove from heat and mix in the vanilla extract
  6. let it cool overnight in the fridge and process the chilled mixture in your ice cream maker
  7. mash the blueberries slightly and swirl into the ice cream and serve

Recipe yields 1 quart. Store in an air tight container in the freezer.

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Posted in: Desserts, ice cream / frozen treats
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Love to hear your comments on this!

Comments: 23

  1. janelle1122 July 25, 2013 at 11:29 am Reply

    I’ve been trying to find a way to keep ice cream creamy. Coconut milk tends to crystallize with ice particles. Is it ok to use raw cashew butter instead of grinding up raw cashews yourself? If so, about how much should be used?

    • adriana July 25, 2013 at 12:33 pm Reply

      yes, you can use raw cashew butter. You will need about 1/2 cup.

  2. Karin July 25, 2013 at 1:33 pm Reply

    Is this recipe gluten-free?

    • adriana July 25, 2013 at 1:43 pm Reply

      yes, ALL my recipe and the ingredients I use and list are gluten and grain free

  3. Heidi July 25, 2013 at 6:46 pm Reply

    What about using cream cheese instead of the cashew butter? Would that work?

  4. Hillary July 26, 2013 at 6:45 am Reply

    This looks delish! Do you think I could substitute almond butter if I don’t have any raw cashews? I think my almond butter is roasted…would that alter the flavor much?

    • adriana July 27, 2013 at 10:09 am Reply

      you can, but it won’t taste the same. You can also just omit this ingredient all together

  5. Lena July 26, 2013 at 5:49 pm Reply

    What if you don’t have an ice cream maker? Will this recipe still work?

    • adriana July 29, 2013 at 9:24 am Reply

      the consistency will not be the same if you skip the ice cream maker

  6. Sheryl July 26, 2013 at 11:23 pm Reply

    Can you make this without an ice cream machine?

    • adriana July 29, 2013 at 9:21 am Reply

      the consistency will not be the same if you skip the ice cream maker

  7. Heidi July 27, 2013 at 4:40 am Reply

    Does anybody know if I can use cream cheese instead of the cashews?

  8. Rebecca July 29, 2013 at 11:06 am Reply

    Looks amazing!! Are arrowroot and tapioca flour interchangeable? I think I read they were…

    • adriana July 29, 2013 at 11:20 am Reply

      Thanks! It is always best to stick to the recipe as I have not tested it with tapioca, but it might work. Please let me know how it goes.

  9. janelle1122 July 30, 2013 at 6:59 am Reply

    BEST ICE CREAM EVER!
    its like a smooth custard, soo good. this will be my base ice cream recipe forever and always. brilliant!

    • adriana July 30, 2013 at 7:04 am Reply

      Thank you Janelle!

  10. KateC July 30, 2013 at 1:57 pm Reply

    I made this with tapioca flour and it thickened up well. The only thing that I did have trouble with was the cashew butter. I soaked the nuts for about 2 hrs and then ground them in my food processor. I couldn’t get them smooth like peanut butter. It was like a chunky almond butter. But the oils were starting to separate from the solids so I knew I processed them as much as I could. I made the custard on the stove and when finished I strained the mixture thru a fine mesh sieve. It removed some of the larger bits but it was still kinda grainy. I think I’m not a big fan of cashew butter as it is so its probably just a personal preference. Next time I’ll try this without the butter and see if I can achieve a smoother texture. Definitely still a good ice cream base! Thanks for sharing!

  11. […] View Recipe Ingredients & Preparation Instructions […]

  12. Shelley August 8, 2013 at 6:49 am Reply

    this might be a silly question, but I have never made ice cream before. Do you swirl the blueberries in while its still in the ice cream maker or after you transfer it to a dish? Thanks!

    • adriana August 8, 2013 at 11:26 am Reply

      never a silly question! I swirled the blueberries after I transferred the ice cream to the dish.

  13. Sandi August 11, 2013 at 1:24 pm Reply

    I am doing Dr Jungers plan, so I am egg-free as well, Is there a do’able egg substitute?

  14. Wendy August 17, 2013 at 1:13 pm Reply

    Do I have to heat up the mixture?

    • adriana August 18, 2013 at 5:59 pm Reply

      yes, follow steps in the instructions

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