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bowl of blueberry cheesecake ice cream on a wooden table with two silver spoons in front of bowl

Blueberry Cheesecake Ice Cream (Dairy-free)

Find out how to make this delicious Blueberry Cheesecake Ice Cream without cheese or milk. It's easy and fast to make.
Dairy-free, Gluten-free, Paleo
Servings8 (1.5 quart)
Prep Time20 minutes
Recipe by: Adriana Harlan
(livinghealthywithchocolate.com)

Ingredients

Instructions

  • In a food processor pulse the cashews until creamy like peanut butter.
  • Add the lemon juice to the cashew butter and pulse to combine.
  • In a saucepan whisk the arrowroot powder with the coconut milk until dissolved then add the cashew butter, eggs and honey.
  • Bring mixture to boil slowly over medium heat, stirring frequently. Remove from heat and mix in the vanilla extract.
  • Let it cool overnight in the fridge and process the chilled mixture in your ice cream maker.
  • Mash the blueberries slightly and swirl into the ice cream and serve.

Notes

Recipe yields 1.5 quart. Store in an air tight container in the freezer.

Nutrition

Calories: 327.3kcal | Protein: 5.9g | Fat: 23.3g | Saturated Fat: 14.1g | Sugar: 14.8g | Fiber: 1.6g | Carbohydrates: 24.1g | Net Carbs: 22.5g