Happy Friday! I’ve got the perfect treat for a hot summer’s weekend for you today: vegan no-churn cherry cheesecake ice cream!
So a little while ago, on a particularly hot and sunny English summer’s day, the idea of making cheesecake flavoured ice cream crossed my mind. And since we’re bang in the middle of cherry season it only made sense to add cherries to the mix. It began just as one of my little culinary experiments but it turned out oh so well!!
The ice cream is made from coconut milk and cashews and is incredibly rich, creamy, sweet and zingy, and tastes just like cheesecake! I was so happy with my little frozen experiment, that I had to share the recipe with you guys straight away.
Have a great weekend and enjoy the sunshine for as long as it lasts!
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- 200 g cashews, soaked for 3 hours or over night
- 400 ml coconut milk
- 4 Tbsp lemon juice
- 2 tsp vanilla extract
- 100 g sugar (or maple syrup)
- 200 g frozen or fresh cherries, pitted
- 3 Tbsp white caster sugar
- 1 Tbsp lemon juice
- Add the cashews, coconut milk, lemon juice, vanilla extract and sugar to a high speed blender and blend until smooth and creamy.
- Pour the ice cream mixture into a container such as a loaf tin or Tupperware and pop it in the freezer.
- To make the cherry jam, place the cherries in a small sauce pan over medium heat and let them simmer until they start to break down and release juices.
- Add the sugar and lemon juice and turn up the heat. Bring to a rolling boil and keep stirring to avoid any burning. Once the liquid has become thicker and is starting to reduce, take the sauce pan off the heat and let the jam cool down.
- Take the ice cream out of the freezer about once an hour and give it a good stir with a spoon to loosen it up and break up frozen bits.
- Continue until the ice cream has become a thick mousse consistency. During your last stir, mix in the cherry jam and then let the ice cream freeze for at least 3 hours or over night.
- Take the ice cream out of the freezer and allow it to thaw for about 10 minutes before scooping it into bowls or scones. Enjoy!