Blueberry Cheesecake Ice Cream

Recipe by Katie @theallnaturalvegan

Difficulty level

Prep Time

20m

Cook Time

Servings

4-6

This vegan Blueberry Cheesecake Ice Cream recipe from Katie @theallnaturalvegan is flavorful, extra smooth & creamy, and even has a protein boost thanks to Bored Cow Original. Just grab your ice cream maker and get ready for blueberry, graham cracker goodness.

IN THIS RECIPE

Original

Available in 32 oz, 11 oz (Coming soon!)

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Key Benefits

GLUTEN
FREE

HIGH
PROTEIN

VEGAN
FRIENDLY

NUT
FREE

Ingredients

Ice Cream

1 32-ounce carton of Bored Cow Original Animal-Free Dairy-Milk

1 8 oz container of vegan cream cheese

2-4 Medjool dates

2 teaspoons vanilla extract

1 packet vegan vanilla pudding mix

1 tablespoon tapioca syrup, corn syrup, or maple syrup

½ cup crushed gluten-free graham crackers

Blueberry Swirls

1 Cup frozen blueberries

¼ cup maple syrup

1 tablespoon cornstarch

Key Benefits

GLUTEN
FREE

HIGH
PROTEIN

VEGAN
FRIENDLY

NUT
FREE

Instructions

In a saucepan, combine frozen blueberries, maple syrup, and cornstarch.
Cook over medium heat, stirring until the mixture thickens. Set aside to cool.
In a blender, combine Bored Cow Animal-Free Dairy-Milk, vegan cream cheese, Medjool dates, vanilla extract, vegan vanilla pudding mix, and tapioca syrup (if using). Blend until smooth.
Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
In the last few minutes of churning, layer the ice cream in a lidded container with blueberry swirls and crushed gluten-free graham crackers.
Freeze the ice cream for at least 4-6 hours or until it reaches a firm consistency.
Scoop Vegan Blueberry Cheesecake Ice Cream into bowls or cones.
Garnish with additional graham cracker crumbs or a drizzle of blueberry swirls if desired and enjoy!