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Vegan Blueberry Cheesecake Ice Cream
Ingredients
- 1 cup (150g) raw, unsalted cashews
- 3/4 cup (180g) "lite" canned coconut milk or cashew milk
- 1/2 cup (120g) vanilla dairy-free yogurt (Soy or coconut will work)
- 2 tablespoons (30g) lemon juice (use 3 for a more tart flavor)
- 1 cup (150g) blueberries
- 1/2 heaped cup (90g) black grapes (this is what additionally helps the purple color and natural sweetness)
- 1/4 cup (80g) pure maple syrup or agave
- 1 teaspoon (5g) vanilla extract
- 1/4 teaspoon fine sea salt (If you are watching your sodium intake, you can omit this.
- I just like how salt enhances ice cream, but it's still yummy without it)
- optional: 2 tablespoons (20g) coconut sugar for a sweeter ice cream (I felt the ice cream was plenty sweet with all of the fruit, so taste the mixture before adding the sugar)
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