Blueberry Cheesecake Ice Cream (Dairy Free, Paleo)

By MJH

Yields 1 quart

Ingredients

• 1 cup raw cashews
• 1 tablespoon lemon juice
• 2 cans (13.5 ounces) full fat coconut milk
• 4 tablespoons arrowroot powder
• 2 large eggs
• 4 tablespoons raw honey
• 1 tablespoon vanilla extract
• 2 cups blueberry (frozen or fresh)

Details

Adapted from livinghealthywithchocolate.com

Preparation

Step 1

In a food processor pulse the cashews until creamy like peanut butter.
Add the lemon juice to the cashew butter and pulse to combine.
In a saucepan whisk the arrowroot powder with the coconut milk until dissolved then add the cashew butter, eggs and honey.
Bring mixture to boil slowly over medium heat, stirring frequently
remove from heat and mix in the vanilla extract.
Let it cool overnight in the fridge and process the chilled mixture in your ice cream maker.
Mash the blueberries slightly and swirl into the ice cream and serve.

Store in an air tight container in the freezer.