Dairy-Free Blueberry “Cheesecake” Ice Cream

For four years I’d been wanting to go blueberry picking in New Jersey.   And it took four years to get there and make this dairy-free blueberry “cheesecake” ice cream.

Every year in Florida, strawberry-picking was a part of our annual spring tradition.  In New Jersey, the “spring” often translates to extended winter.  So while I try to maintain a cheerful disposition in the sleet and snow, I enviously watch friends on social media as they frolic in the fields and pop warm berries into their mouths, returning home to clean, prep, freeze, and magical recipes from their field-fresh finds.  I’ve been determined to create new traditions and take the seasonal opportunity for blueberry picking (and other fresh produce!) the garden state has to offer, on its own time.  Now we’re creating our own recipes from organic blueberries we plucked ourselves.  🙂

As a girl who writes about creating welcome, I was enchanted when we pulled up to an expanse of green lawn and were greeted by the friendly smile of a relaxed farmer.  The blueberry farm we discovered in the heart of NJ farmland was charming and beautiful, and we felt at home in the idyllic setting. Music wafted across the fields from speakers at the pristine white farmhouse, inviting us to take our time and enjoy the experience.  What?!  This is hospitality at its sweetest.  😉

So what do you do with 12 quarts of fresh blueberries?  You create dairy-free blueberry “cheesecake” ice cream, of course.  I created this version for Gluten Free Living Magazine.

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Blueberry Cardamom “Cheesecake” Ice Cream

This dairy-free ice cream has a decided cheesecake-tartness, thanks to the apple cider vinegar and bit of lemon juice. If you haven’t yet tried making ice cream with avocado, you’re in for a treat. It adds a seemingly impossible creaminess, and the healthy fat content means it also rivals any of the richest treats you’ve sampled.

Author: Angela at Everyday Welcome

Ingredients

• 2 cups raw unsalted cashews soaked overnight*
• 1 cup cashew milk
• 1 tablespoon apple cider vinegar
• 2 ripe avocados peeled and halved, pit removed
• 2 tablespoons honey
• 1 teaspoon cardamom powder
• ¼ teaspoon nutmeg
• 1 pinch sea salt
• 1 cup fresh blueberries
• 1 teaspoon cinnamon
• ½ teaspoon lemon juice
• 4 gluten-free graham crackers or Paleo graham-style cookies

Directions

1. Stir apple cider vinegar into cashew milk and allow to sit for five minutes.
2. Thoroughly rinse and drain cashews, add to a high-speed blender, and process for 15-30 seconds to allow them to begin to puree.
3. Add cashew milk mixture, avocados, honey, cardamom, nutmeg and salt and blend until thoroughly combined and creamy (if mixture is at all warm, transfer to refrigerator for 30 minutes to chill).
4. Scrape mixture into the bowl of an ice cream maker and process according to manufacturer’s directions.
5. Meanwhile, combine blueberries with cinnamon and lemon juice and use a fork to smash and blend slightly.
6. Crumble cookies into small bite-sized pieces and set aside.
7. When ice cream begins to set up, gradually add blueberry mixture and cookie crumbles and allow to process until beginning to firm.
8. For soft-serve style ice cream, serve immediately.
9. If desired, freeze overnight in an airtight container, and allow to soften for 15-30 minutes to scoop and serve.
10. *For a faster option, cover raw cashews with boiling water and allow to soak for 1-3 hours.

Recipe Notes

Be sure to use a Paleo-friendly graham cookie if you're wanting to stay Paleo; otherwise store bought gluten-free graham cookies are delicious.

If you’re looking for an easy Paleo-friendly graham cracker recipe, try this one from Power Hungry.  I recommend doubling the batch to save some for fancy s’mores down the road.  🙂  If it’s not a priority for you, store-bought gluten-free graham cookies are a fast alternative!  (Looking for more summer recipes?  Try these strawberry almond popsicles , these blueberry basil popsicles, or this chocolate stout cold brew ice cream!

As more and more of our kiddos are flying the nest, it was also a sweet opportunity to enjoy a quiet morning with just two of my kiddos, soaking in the sun and nibbling on sweet berries as we went.  I left the camera at home with the threat of rain, but couldn’t help capturing a few phone images because the morning was so beauty-filled.

I wanted to run barefoot in the grass – reminded me of a favorite Stephen Curtis Chapman song.  

DiMeo Farms is a lovely organic blueberry farm in Hammonton, New Jersey.  This is not a sponsored post, I just really wanted to brag on such a lovely place.  

Inspiring welcome, Angela