Blueberry Cheesecake Ice Cream
3.5 oz/100 g
A cashew nut-milk based ice cream flavored with coconut milk, natural blueberries, and sprinkled with vegan graham bits. You won’t believe this has no "cheese".
Made with natural ingredients, this artisanal ice cream contains a good amount of some vitamins and minerals.
- Plant-based (egg-free, no dairy, cream, or butter)
- No cow’s milk
Sweetened with coconut sugar that has low glycemic index. Thus, it suitable as well to individuals with diabetes, those on on a strict diet or on a weight loss program.
Blueberries are also rich in antioxidants and health-promoting phytochemicals.
Ingredients: blueberries, coconut milk, cashews, coconut oil, light corn syrup, vodka, vanilla, lemon juice, coco sugar, maltodextrin, dextrose, xanthan guum, salt, almonds, coco sugar, coconut oil, salt.
Storage: Store in freezer.
Shelf life: 2-3 months in the freezer.
Blueberry Cheesecake Ice Cream Crepe
150 ml skimmed milk
25 g flour
25 g cornstarch
1 pinch of salt
4 cups Blueberry Cheesecake Ice Cream
1 cup raspberries
1 cup strawberries
Sift flour and cornstarch and mix well in a salad bowl, season with salt.
Break the egg in the middle of the mixture and beat well into an omelette consistency.
Create a well in the center and pour half of the milk in it.
Combine well to obtain a smooth slightly thick paste texture.
Heat a nonstick pan over high heat and wipe the base with a paper towel soaked in a little oil.
Once the pan is hot, lower to medium heat.
Pour in a small ladle of dough and spread out on the pan.
Cook on each side until golden brown.
Make as many crepes as the amount of the mixture will allow.
Top each crepe with a scoop of blueberry ice cream.
Sprinkle with raspberries and strawberries.
Serve and enjoy!