You might recall the new york cheesecake I made last month? Before I created it I had big plans for that cheesecake. Plans that turned into something crazy tasty.
The fresh blackberries from the farmers market are so tart – sweet right now, and are a perfect companion to the creamy rich cheesecake as they float around in this velvety vanilla ice cream. The graham crust of the cheesecake takes it over the top.
blackberry cheesecake ice cream
vegan, gluten free, dairy free
Mix 1/4 cup creamer with tapioca flour, stir until blended and set aside. Combine remaining creamer, milk, vanilla and morefiber in saucepan and bring to a boil. Remove from heat, add tapioca mixture and combine. Place in fridge to cool completely – at least one hour.
Meanwhile, cut cheesecake into small bite size pieces. Then cut more to replace the pieces you ate.
Pour ice cream base into maker and prepare according to manufacturer directions. Add blackberries and cheesecake pieces in the last couple minutes, after ice cream has formed, continue to churn. Transfer to freezer to firm – several hours to overnight.
I couldn’t wait that long. I had to try some after only a few minutes – just as long as it took me to clean my ice cream maker.
The other half of this cheesecake is currently tucked away in the freezer. What kind of ice cream should I make next?
What is your favorite ice cream flavor?