How long do I need to soak the cashews for this recipe?

The recipe specifies soaking cashews for 2 hours in cold water to achieve the desired creamy texture for the ice cream.

Can I use frozen strawberries and blueberries?

Yes, the recipe states that both fresh or frozen and thawed strawberries and blueberries can be used for the ice cream and syrup components.

What alternatives can I use for maple syrup in the ice cream?

For the ice cream, you can use coconut nectar or agave nectar as alternatives to maple syrup, depending on your preference.

How does the ice cream get its firm texture without churning?

The coconut oil, which is melted and blended into the mixture, helps the ice cream solidify when frozen, providing a firm, scoopable texture without needing an ice cream maker.

How should I store leftover Raw Strawberry Cheesecake Ice Cream?

Store the ice cream in an airtight container in the freezer. It will become very firm over time, so you might need to let it soften slightly before scooping.

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Raw Strawberry Cheesecake Ice Cream With Blueberry Syrup
[Vegan]

JK By: Julie Van den Kerchove

Author Bio

Julie Van den Kerchove is a plant-based chef & author with a passion for low-carb... Read More

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Scoops of raw strawberry cheesecake ice cream, drizzled with vibrant blueberry syrup, garnished with fresh berries and mint.

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Raw Strawberry Cheesecake Ice Cream With Blueberry Syrup [Vegan]

This decadent ice cream tastes reminiscent of strawberry cheesecake, topped with a sweet blueberry syrup. Garnished with mint and whole blueberries, it looks fit for a fancy restaurant! The ice cream in this recipe can be made without an ice cream maker, meaning if you've never tried your hand at... Read More

Ingredients You Need for Raw Strawberry Cheesecake Ice Cream With Blueberry Syrup [Vegan]

For the Blueberry Syrup:

1 cup of blueberries, fresh or frozen and thawed
1 tablespoon of maple syrup
1 teaspoon of pure vanilla extract

For the Ice Cream:

1 1/2 cups of cashews, soaked for 2 hours in cold water
1 1/2 cups of strawberries, fresh or frozen and thawed
1/2 cup maple syrup, coconut nectar, or agave nectar
1/4 to 1/2 cup of coconut oil (depending on how thick you like your ice cream)
2 teaspoons of pure vanilla extract
A pinch of Himalayan crystal salt or sea salt

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How to Prepare Raw Strawberry Cheesecake Ice Cream With Blueberry Syrup [Vegan]

To Make the Blueberry Syrup:

Combine blueberries, maple syrup, and vanilla extract in a blender. Blend until smooth.

To Make the Ice Cream:

Melt your coconut oil on low heat until liquid.
Combine cashews, strawberries, sweetener, melted coconut oil, vanilla extract, and salt in a blender. Blend until smooth.
Pour the liquid ice cream into an airtight container and freeze for 1 to 2 hours, until solid.
Use an ice cream scoop to make small ice cream balls. Serve with blueberry syrup, fresh berries, and mint.

Notes

The ice cream will stay fresh in an airtight container in the freezer for at least 2 months. The blueberry syrup will stay fresh for at least 5 days in an airtight container in the refrigerator. Add lemon juice to the syrup if your blueberries are too sweet.