It will probably come as no surprise that I am an ice cream addict… Raw vegan ice cream, that is! I mean, what’s not to like? It’s high in flavor & nutrients, free from gluten, refined sugars and dairy, and you can enjoy it without feeling guilty afterwards! My favorite quick ice cream recipe is made with frozen banana, berries and vanilla, but sometimes I just crave something more decadent like this Strawberry Cheesecake Ice Cream with Blueberry Syrup. It is absolutely delicious if you ask me, and you don’t even need an ice cream machine!
Strawberry Cheesecake Ice Cream with Blueberry Syrup
SERVES: 4 to 6 people
EQUIPMENT: blender, rubber spatula, ice cream scoop (optional)
INGREDIENTS:
Blueberry Syrup
1 cup of blueberries, fresh or frozen and thawed
1 tablespoon of maple syrup
1 teaspoon of pure vanilla extract
Strawberry Cheesecake Ice Cream
1 ½ cups of cashews, soaked for 2 hours in cold water
1 ½ cups of strawberries, fresh or frozen and thawed
½ cup of your favorite light-colored liquid sweetener: maple syrup, coconut nectar, agave…
¼ to ½ cup of coconut oil (depending on how thick you like your ice cream)
2 teaspoons of pure vanilla extract
Pinch of Himalayan crystal salt or sea salt
DIRECTIONS:
Blueberry Syrup
Combine blueberries, maple syrup and vanilla extract in a blender. Blend until smooth.
Strawberry Cheesecake Ice Cream
- Melt your coconut oil on low heat until liquid.
- Combine cashews, strawberries, sweetener, melted coconut oil, vanilla extract and salt in a blender. Blend until smooth.
- Pour the liquid ice cream into an airtight container and freeze for 1 to 2 hours, until solid.
- Use an ice cream scoop to make small ice cream balls. Serve with blueberry syrup, fresh berries and mint.
JULIE’S TIPS & TRICKS:
- This Strawberry Cheesecake Ice Cream will stay fresh in an airtight container in the freezer for at least 2 months. The Blueberry Syrup will stay fresh for at least 5 days in an airtight container in the refrigerator.
- Add lemon juice to the syrup if your blueberries are really sweet – mine were rather sour.
Now I would love to hear from you! What’s your favorite cheesecake flavor? I know cheesecake is way more popular in the USA than in other parts of the world, so to all you Americans out there: I’d love to hear your recommendations! Thanks for leaving a comment down below ☺
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