Blueberry Cheesecake Ice Cream, Vegan
Servings: 4
Calories: 283kcal
This luscious creamy purple/blue blueberry cheesecake ice cream is 100% dairy-free! It's made with fresh blueberries, coconut cream, lemon juice, maple syrup, and a secret ingredient - vegan mayo! This recipe was developed for the Ninja Creami, but could be made using another ice cream maker. See notes below.
Print Recipe
Equipment
- NInja Creami
Ingredients
- ⅔ cup coconut cream
- ¼ cup maple syrup
- 1 Tablespoon vegan mayonnaise
- ½ Tablespoon vanilla extract
- ½ Tablespoon lemon juice
- 6 ounces blueberries
- 1 small banana don't go over the 2 cup fill line
- ¼ cup graham cracker crumbs
Instructions
- 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.
- 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.
- Add the to Ninja Creami pint container, put the lid on, and freeze upright for 24 hours. You must freeze for a minimum of 24 hours!
- Take out of the freezer and process according to the manufacturer’s directions on "lite ice cream".
- If the ice cream is still powdery then do a respin. If there is frozen fruit on the sides then run the sides under hot water for a minute and carefully run around the edges with a plastic knife before doing the respin.
- Crumble the graham crackers if you haven't already. I like to leave some tiny bits along with the crumbs (see photo in blog post for suggestion). Made a one and a half -nch hole or tunnel in the middle of your frozen ice cream going all the way to the bottom. Add the graham cracker crumbs and process on "mix in". Enjoy!
Notes
Do not exceed the 2-cup level on the Ninja pint container, otherwise, your machine might become damaged. You likely won't use the whole small banana which is why I tell you to add it last. Only add the sliced banana up to the 2-cup mark.
If you are not vegan, then any mayo will do.
If there is still frozen fruit on the sides of the container after processing, run a little hot water on the sides (being careful to NOT get any water inside the container with the ingredients). Carefully run a plastic knife along the sides to loosen the fruit and do a respin.
If you don't have a Ninja Creami (which I highly recommend you have!), blend all ingredients except for the graham cracker crumbs and process according to the directions of your ice cream maker/machine. Add the graham cracker crumbs sometime before the final freezing or processing.
The serving size is a measly one-half cup which is a scoop and is standard for ice cream servings. If this is not standard for you, adjust the nutritional information accordingly. PS - this is not a low-calorie item! lol
Nutrition
Serving: 0.5cup | Calories: 283kcal | Carbohydrates: 33g | Protein: 2g | Fat: 17g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 59mg | Potassium: 312mg | Fiber: 3g | Sugar: 21g | Vitamin A: 39IU | Vitamin C: 8mg | Calcium: 35mg | Iron: 1mg