After picking blueberries with my mom and 13-year old niece Alyssa, the three of us decided to make some delicious vegan blueberry ice cream to go with our fresh baked blueberry muffins. I followed a recipe I found online, but changes a few things. The original recipe called for soy creamer and soy milk, but I prefer coconut milk based ice cream, so I swapped them out. I think it worked out nicely, but may have been a little heavier then the soy version, so you can take your pick on which to use.
- 2 cups coconut creamer
- 1 cup vegan cream cheese (1-8oz container, Tofutti is the best!)
- 3/4 cup sugar
- 1 T lemon juice
- 1/2 cup coconut milk (canned)
- 2 T arrowroot powder
- 1 t vanilla
Ingredients (blueberry mix-in):
- 1 cup blueberries
- 1/8 cup sugar
- splash lemon juice
Combine the coconut cream, cream cheese, sugar, and lemon juice in a saucepan. Heat and mix contents. It will take a little whisking to get the cream cheese to dissolve. While you are heating, combine the 1/2 cup coconut milk and arrowroot powder and set aside. Once the pan’s contents are boiling, take from heat and add the coconut milk/arrowroot mixture. The liquid should thicken. If you don’t have the means to use arrowroot powder, corn starch works okay, too. Then, add the vanilla extract and set aside to cool.
Combine the blueberries, sugar, and lemon juice in a small saucepan. Heat until boiling and some blueberries have burst. Set aside to cool.
Make sure that both the base and the mix-in blueberries have cooled in the fridge for at least two hours before freezing. Freeze cream cheese mixture according to the directions on your ice cream maker. Add the blueberries 5 minutes before the end of the cycle.