Blueberry Cheesecake Ice Cream

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July 25, 2015 By

This is the final installment of the National Ice Cream Month trilogy. I’ve saved the best for last. This ice cream is perfect for summer when these juicy blues are in season. It’s the perfect balance of sweetness and tartness that can be enjoyed by the young and old alike.

By eating blueberries, you can gain a lot of possible health benefits:

  • Maintaining healthy bones
  • Lowering blood pressure
  • Managing diabetes
  • Warding off heart disease
  • Preventing cancer
  • Improving mental health
  • Healthy digestion
  • Weight loss and satiety
  • Fighting wrinkles

Now, eating this blueberry cheesecake ice cream won’t prevent diabetes, but it will keep your spirit young! A little bit of coconut-based ice cream now and then won’t hurt you.

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Blueberry Cheesecake Ice Cream

For a picture-free print out version of this recipe, click here!

Yield: 6 cups

Churn Time: 30 minutes

Freeze: 6 hours

Ingredients

For the Cheesecake Ice Cream:

  • two cans of coconut milk, using the coconut cream only
  • 1/3 cup raw sugar or coconut sugar
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons vanilla
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon salt

For the Blueberry Swirl:

  • 2 cups blueberries, fresh or thawed
  • 3 tablespoons raw sugar or coconut sugar
  • 2 tablespoons lemon juice

Step 1: Prepare the swirl on the stove.

Place all the blueberry swirl ingredients (blueberries, sugar, and lemon juice) in a pan on the stove. Mix ingredients and set the heat to medium. Stir occasionally.

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Your blueberries are going to begin to burst from the heat, which is desired. You’ll know your blueberry swirl is finished when your blueberries are sitting in their own simmering juices. This process should take around 10 minutes.

Place the blueberries in the fridge for an hour to cool.

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Step 2: Blend the ice cream ingredients.

In a can of coconut milk, you’re likely to find that the coconut cream and the coconut water have separated. This is a good thing for you. For the best results, only use the coconut cream in your ice cream. Using the coconut water in your ice cream will make the ice cream more icy, and we’re going for a creamy consistency. You can save the coconut water for later use in smoothies, in another recipe, or to drink on its own.

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Blend all of the ingredients together in a blender.

 

Step 3: Churn the ice cream.

I have a stand mixer with an ice cream bowl attachment. If you don’t know what any of that means, click here and here. Make sure that you have frozen your bowl overnight before use. Pour the ice cream in the ice cream bowl and immediately begin to churn on the lowest setting for 30 minutes. After 30 minutes, the consistency should be that of frozen yogurt.

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If you don’t have a device to churn your ice cream, you’re going to have to do it yourself. Churning helps to create air bubbles in your mixture, which prevents the water from becoming blocks of ice in your ice cream. Here are a couple ideas you can try:

  • Pour the liquid in ice cube trays, cover with plastic wrap, and freeze. After 45 minutes, take out the ice cube trays, add the blueberries, mix around each cube with a fork, and place it back in the freezer. Do this process 3-4 times every 45 minutes (minus the blueberry part). Freeze for 4 hours. When you’re ready for ice cream, take out the amount of cubes you want, place in a blender or food processor, and blend all the cubes together to form your ice cream portion. (Note: this method will leave you with blue ice cream, not swirls.)
  • Pour the liquid in a large container, cover with a top or plastic wrap, and freeze. After 45 minutes, take out the container, mix around vigorously with a fork, spoon, or electric hand mixer, add the blueberries and mix gently, and place it back in the freezer. Do this process 3-4 times every 45 minutes (minus the blueberry part). Freeze for 4-6 hours.

 

Step 4: Mix in the blueberry swirl and freeze for 6 hours.

I use a large glass tupperware container with a top for my ice cream. After churning, pour the ice cream into your tupperware container.

It’s time to mix in the blueberry swirl. The key here is that you don’t fully incorporate the ice cream and the blueberry juice. In order to produce swirls, keep the mixing at a minimum. If you mix too much, you’ll have blue ice cream (which isn’t terrible, but the swirls are so cool looking). Try to get the swirl throughout the thick cheesecake mixture.

Place your container in the freezer for at least 6 hours.

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Step 4: Scoop and eat!

You might find that your ice cream needs to thaw. If this is the case, I’ll place the ice cream in the microwave for 15 seconds at a time to soften it to the perfect scooping consistency. (You might need to microwave it at 15 seconds twice, depending on how cold you keep your freezer).

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If you tried it and liked it, tag me on social media. Also, add me!

 

Happy summer,

thisvegangirllogo

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Mango Ice Cream

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July 10, 2015 By

It’s hotter than balls outside here in south Florida. Luckily, July is National Ice Cream Month! In honor of this joyous occasion, I’ve decided to devote the rest of the month to posting quality homemade ice cream recipes to keep you cool while satisfying that sweet tooth.

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Don’t have a ice cream maker? Don’t worry; you can do this, too! It’ll just take a little more effort. What’s a little more effort in the name of ice cream? Totally worth it.

The first recipe of the series is Mango Ice Cream. Mangos are in season during this time of year, so it’s the perfect time of year for this delicious ice cream.

 

Mango Ice Cream

For a print-out version of this recipe, click here!

Yield: about 6 cups of ice cream

Prep Time: 15 minutes

Churn Time: 30 minutes

Freeze Time: 4-6 hours

 

Ingredients:

  • two cans of coconut milk, using the coconut cream only
  • 1 large mango OR 2 small mangos
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon salt

 

Step 1: Blend your ingredients.

Prepare your mangos by peeling off the skin and removing the pit.

In a can of coconut milk, you’re likely to find that the coconut cream and the coconut water have separated. This is a good thing for you. For the best results, only use the coconut cream in your ice cream. Using the coconut water in your ice cream will make the ice cream more icy, and we’re going for a creamy consistency. You can save the coconut water for later use in smoothies, in another recipe, or to drink on its own.

Blend all of the ingredients together in a blender.

 

Step 2: Churn the ice cream.

I have a stand mixer with an ice cream bowl attachment. If you don’t know what any of that means, click here and here. Make sure that you have frozen your bowl overnight before use. Pour the ice cream in the ice cream bowl and immediately begin to churn on the lowest setting for 30 minutes. After 30 minutes, the consistency should be that of frozen yogurt.

If you don’t have a device to churn your ice cream, you’re going to have to do it yourself. Churning helps to create air bubbles in your mixture, which prevents the water from becoming blocks of ice in your ice cream. Here are a couple ideas you can try:

  • Pour the liquid in ice cube trays, cover with plastic wrap, and freeze. Every 45 minutes, take out the ice cube trays, mix around each cube with a fork, and place it back in the freezer. Do this process 3-4 times. Freeze for 4 hours. When you’re ready for ice cream, take out the amount of cubes you want, place in a blender or food processor, and blend all the cubes together to form your ice cream portion.
  • Pour the liquid in a large container, cover with a top or plastic wrap, and freeze. Every 45 minutes, take out the container, mix around vigorously with a fork, spoon, or electric hand mixer, and place it back in the freezer. Do this process 3-4 times. Freeze for 4-6 hours.

Step 3: Freeze the ice cream for 4-6 hours.

I use a large glass tupperware container with a top for my ice cream. After churning, pour the ice cream into your tupperware container and place it in the fridge. Resist the urge to indulge for 4-6 hours.

Step 4: Scoop and eat!

You might find that your ice cream needs to thaw. If this is the case, I’ll place the ice cream in the microwave for 15 seconds at a time to soften it to the perfect scooping consistency. (You might need to microwave it at 15 seconds twice, depending on how cold you keep your freezer).

Boom! Now you have delicious Mango Ice Cream.

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Happy summer,

thisvegangirllogo

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