Vegan Cheesecake Ice Cream

Name: Vegan Cheesecake Ice Cream
Prep time: 6 h
Cook time: 6 h
Total time: 6 h
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters water, soymilk, or coconut milk beverage, divided; 227 grams Galaxy Classic Plain Veggie Cream Cheese Alternative (dairy-free and vegan); 2 Tbsps lemon juice; 177 milliliters raw cashews; 0 teaspoons salt; 177 milliliters sugar; 1 teaspoon vanilla extract

Vegan Cheesecake Ice Cream is a gluten free and vegetarian recipe with 6 servings. One portion of this dish contains around 5g of protein, 21g of fat, and a total of 330 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. It will be a hit at your Summer event. Head to the store and pick up sugar, galaxy classic veggie cream cheese alternative, lemon juice, and a few other things to make it today. From preparation to the plate, this recipe takes about 6 hours.

Instructions

Place the cashews in a spice grinder or food processor, and whiz for 30 seconds, or until powdered.

Ingredients you will need

Cashews

Equipment you will use

Food Processor

Add the ground cashews, cream cheese alternative, 1/2 cup of the water or milk alternative, sugar, lemon juice, vanilla, and salt to a blender or food processor, and mix on high for 1 to 2 minutes, or until well blended. Briefly blend in the remaining 1/2 cup of liquid.

Ingredients you will need

Cream Cheese

Lemon Juice

Cashews

Vanilla

Sugar

Water

Milk

Salt

Equipment you will use

Food Processor

Blender

Place the blender jar in your refrigerator, and let the mixture chill for 2 hours.Make sure the canister or your ice cream maker was frozen overnight. Once frozen, and add the mixture to your ice cream maker according to the manufacturer’s instructions.When done, you will have some tasty soft serve. Pack it into a freezer safe container, and chill in the freezer for several hours to get hard packed ice cream.

Ingredients you will need

Ice Cream