Paleo Blueberry Cheesecake Ice Cream
Indulge in a creamy, dreamy dessert that's both guilt-free and packed with flavor—Paleo Blueberry Cheesecake Ice Cream. This decadent treat combines the natural sweetness of maple syrup and fresh blueberries with the velvety richness of raw cashews and coconut milk, making it completely dairy-free, refined sugar-free, and perfect for those following a paleo lifestyle. The cashew-based "cheesecake" base gets a tangy kick from fresh lemon juice, while a luscious swirl of juicy, stovetop-cooked blueberries adds a pop of vibrant flavor and beautiful marbling. With just a few simple steps, this no-churn, homemade ice cream is as easy to make as it is delicious. Serve it on a hot summer day or as a luxurious finale to any meal—your family and friends won’t believe it’s paleo-friendly!
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Recipe Information
Ingredients
- 1.5 cups raw cashews
- 1 can (13.5 oz) coconut milk
- 0.5 cup maple syrup
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 1 cup fresh blueberries
- 2 tablespoons coconut oil
Instructions
1. Begin by soaking 1.5 cups of raw cashews in water for at least 4 hours or overnight. This will help to soften them and ensure a smooth texture in the ice cream.
2. Drain and rinse the cashews well. Add them to a high-speed blender or food processor.
3. Add 1 can of coconut milk, 0.5 cup of maple syrup, 2 tablespoons of lemon juice, 1 teaspoon of vanilla extract, and 0.25 teaspoon of salt to the blender with the cashews.
4. Blend the mixture on high until completely smooth and creamy, which may take about 2-3 minutes.
5. In a small saucepan, add 1 cup of fresh blueberries and 2 tablespoons of coconut oil. Heat over medium heat and stir occasionally until the blueberries begin to break down and release their juices, about 5 minutes.
6. Remove the blueberry mixture from the heat and allow it to cool slightly.
7. Pour the cashew mixture into a freezer-safe container, then swirl in the cooled blueberry mixture gently to create a marbled effect.
8. Cover and freeze for at least 4 hours, or until set. Allow the ice cream to sit at room temperature for about 5 minutes before scooping.
9. Serve the Paleo Blueberry Cheesecake Ice Cream topped with extra fresh blueberries if desired.
Nutrition Facts
Calories |
1833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.9 g | 132% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 680 mg | 30% | |
| Total Carbohydrate | 218.7 g | 80% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 159.3 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 95 mg | 7% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1620 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
