Paleo Blueberry Cheesecake Ice Cream

Creamy, dreamy, and entirely dairy-free, this Paleo Blueberry Cheesecake Ice Cream is a luscious treat that satisfies your sweet tooth while staying true to clean eating principles. Made with soaked raw cashews and rich coconut milk as the base, this recipe creates a velvety smooth texture without any need for traditional cream. Naturally sweetened with maple syrup and brightened with a tangy hint of lemon juice, it perfectly mimics the flavor of cheesecake. Beautiful swirls of fresh, juicy blueberries cooked down with coconut oil add a fruity touch and an eye-catching marbled effect. With just a blender and a freezer-safe dish, you can create a gourmet, plant-based dessert that’s gluten-free, dairy-free, and perfect for summer. Serve this paleo ice cream with extra fresh blueberries for an elegant finish that makes every scoop irresistible.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

2. Drain and rinse the cashews well. Add them to a high-speed blender or food processor.

Step 3

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.

Step 4

4. Blend the mixture on high until completely smooth and creamy, which may take about 2-3 minutes.

Step 5

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.

Step 6

6. Remove the blueberry mixture from the heat and allow it to cool slightly.

Step 7

7. Pour the cashew mixture into a freezer-safe container, then swirl in the cooled blueberry mixture gently to create a marbled effect.

Step 8

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.

Step 9

9. Serve the Paleo Blueberry Cheesecake Ice Cream topped with extra fresh blueberries if desired.

Nutrition Facts

Serving size	(882.4g)

Amount per serving	% Daily Value*
Calories	1833.0

Total Fat 102.9g	0%
Saturated Fat 36.8g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 680.5mg	0%
Total Carbohydrate 218.7g	0%
Dietary Fiber 9.1g	0%
Total Sugars 159.3g
Protein 32.3g	0%

Vitamin D 0IU	0%
Calcium 94.6mg	0%
Iron 11.8mg	0%
Potassium 1620.4mg	0%

*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.

Source of Calories

Fat: 48.0%

Protein: 6.7%

Carbs: 45.3%