Vegan Blueberry cheesecake ice-cream



Ingredients:

For the blueberry compote:

1 cup frozen blueberries

1/4 cup packed caster sugar

150ml water

1 tbsp corn starch

squeeze of lemon (optional)


For the cream base:

1 and 1/2 cups vegan cream

1/2 packed cup vegan mascarpone (I used Schlagfix vegan Mascarpone, available online)

1/3 cup agave (can be adjusted slightly according to taste)


Digestive or oat cookie (I used BelVita breakfast Biscuits)



Method:

  • Pre-freeze your ice-cream machine bowl overnight. 

1 For the compote. In a saucepan, add the blueberries and sugar.and water and cook on medium high heat for 8-10 minutes, stirring frequently. When the sugar has fully dissolved and the mixure starts to boil, and the cornflour, pre-mixed with a little water to avoid lumps. Reduce heat to medium and continue stirring at the mixutre thickens. After 3-5 minutes, add the lemon and/or vanilla. Turn off and set to one side. 

2 For the cream base. In a separate suacepan, heat on low the cream and mascarpone until  blended and combined. This should take no more than 6 minutes. Remove from heat and whisk in the agave (and vanilla if desired). Leave to refrigerate until cooled (2-4 hours).

3. Once the cream is fully chilled, pour into your ice-cream machine. Churning can take anywhere between 10-35 minutes depending on brand.

4. Once the ice cream reaches a soft-serve consistency, pour into ice-cream tin. Swirl-in the compote and broken pieces of cookie.

5. Leave to freeze for 12 hours. Serve as you wish.

Notes

I decided to make this with agave and not to go with the usual condensed milk base. This is already a slightly denser ice-cream with the mascarpone. Adding condensed milk would cause it to be borderlien stodgy.

Any vegan cream will do, but make sure it is cream and not milk. In Europe, the vegan cream is normally sold in 200ml cartons and described as vegan 'cooking cream' 'single cream' or 'double cream'.

"Do I really need an ice-cream machine?" This one is tricky. Having an ice-cream machine cuts down the work immensely, so you need not take the mixture out of the freezer every two hours to mix it and break down crystalization. It can be done without one, but be aware that you may be compromising the texture (I was never able to quite get the same texture without one). Don't bother with a ridiculously expensive $100 one either, I got mine under 40 euros here on Amazon (affiliate link).

Simple vegan blueberry cheesecake ice-cream


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