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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Greek Cucumber Noodles

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December 25, 2014 By

I love eating raw food! Raw food never drags me down or changes its mind on how it wants to behave that day. Raw is fresh, bold, and gives me a healthy energy boost.

Cucumber noodles are an excellent alternative for anti-pasta people. It’s a lighter choice that packs a ton of that cool, crisp cucumber flavor that you know you love.

I love eating this recipe for dinner, as it doesn’t make me feel like a heavy sack of shit when I’m lying in bed.

You can serve this recipe on top of toast, with corn chips, or simply by itself. It doesn’t matter. It would probably be good if eaten off the sidewalk, for Christ’s sake. Try it for yourself!

 

Greek Cucumber Noodles

Prep Time: 15-20 minutes

Yield: 4 servings

 

Ingredients

For the dressing:

  • 6 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons dried oregano
  • 1/2 teaspoon fine grain sea salt
  • 1 garlic clove, minced

Other ingredients:

  • 2 large cucumbers, spiraled
  • 1 cup Castelvetrano olives, cut into thirds
  • 1 cup tomatoes, diced
  • 2/3 cup red onions, finely chopped
  • 2 avocados, pitted and diced
  • 2 cups of spinach, chopped
  • 2 tablespoons of Cream Cheese with Chives (click for recipe), optional

 

Step 1: Spiral your cucumber noodles.

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To turn your cucumber into noodles, you will need a device or appliance. I bought the Vegetti, available at Bed Bath and Beyond for a good price. This is one of those items that actually is as easy as it looks. It takes only a minute to transform the cucumber into those healthy, raw noodles. You can also use one of those spiral peelers used for apples or potatoes, too, but you’ll spend more and it’ll take up more space.

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Once your noodles are made, take some kitchen scissors and cut the noodles into smaller pieces. You might think it’s cool that they’re long, but trust me, there’s no reason to have a 6ft-long noodle. Place your noodles in a large bowl and set aside.

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Step 2: Mix dressing ingredients in a separate bowl.

Start with the olive oil, balsamic vinegar, and lemon juice in a separate bowl. Whisk those ingredients together quickly for 30 seconds until contents aren’t separating from each other. (This step can also be done in the food processor.) Add the minced garlic, oregano, and salt to the dressing.

Let the dressing sit for a few minutes, letting all the flavors fuse together. You may want to return to the bowl at least once to whisk the ingredients together.

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Step 3: Chop up all veggies.

Do this step while the dressing is sitting. When finished, place all ingredients, including the dressing, in the large bowl with the noodles. Mix and serve!

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If you like what you see here, why don’t you try doing one/some/all of the following?:

  • follow me on Instagram @thisvegangirl, where I post my day-to-day meals. I love when readers try my recipe, take a picture of it, and tag me or use the hashtag #thisvegangirl so I can see it. It’s so exciting!
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  • follow my board on Pinterest to see what’s inspiring me
  • comment below!

 

Thanks for your love and support. Happy Holidays!

 

Love,

thisvegangirllogo

 

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