This luscious creamy vibrant blueberry cheesecake ice cream is 100% dairy-free! It’s made with fresh blueberries, coconut cream, lemon juice, maple syrup, and a secret ingredient!
This creamy tangy blueberry cheesecake frozen dessert was developed for the fabulous Ninja Creami ice cream maker. You can certainly make it in another ice cream maker/machine, but there is nothing like the Ninja Creami for smooth, creamy, indulgent vegan ice cream!
1. Skim the coconut cream from the top of a can of full-fat coconut milk or coconut cream. Wash the blueberries. Crumble the graham crackers and set them aside. You will not be using them until after you process the ice cream the next day.
2. To a 2 cup measuring cup, add the coconut cream, maple syrup, vegan mayonnaise (see notes), vanilla extract, and lemon juice. Stir well. Add the blueberries and slice the banana, ensuring you do NOT go over the 2-cup mark on your measuring cup.