Vegan Blueberry Cheesecake Ice Cream

March 1, 2015

Yes, you read the title right.  This is the most delicious stuff EVER!  I haven’t figured out how to make it without an electric ice cream maker yet, so I’m taking suggestions for that.  But – if you have access to an ice cream maker, this recipe is a win every time.


  • 2 Cups
    Soy creamer
  • 1 Cup
    Vegan Creme Cheese (1-8oz container Tofutti is the best!)
  • 3/4 Cups
  • 1 Tablespoon
    Fresh lemon juice
  • 1/2 Cup
    Soy Milk
  • 2 Tablespoons
    Arroroot Powder
  • 1 Teaspoon
  • 1 Cup
  • 1/8 Cup
  • Lemon Juice


  1. Combine the soy 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 soy milk and arrowroot powder and set aside. Once the pan's contents are boiling, take from heat and add the soy milk/arrowroot mixture. The liquid should thicken. If you don't have the means to use arrowroot powder, corn starch works ok, too. Then, add the vanilla extract and set aside to cool.

  2. Combine the blueberries, sugar, and lemon juice in a small saucepan. Heat until boiling and some blueberries have burst. Set aside to cool.

  3. Freeze cream cheese mixture according to the directions on your ice cream maker. Add the blueberries 5 minutes before the end of the cycle.


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