• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Privacy Policy
  • Terms & Conditions

spabettie

menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • Recipes
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Dessert » blackberry cheesecake ice cream

    Published: Aug 23, 2011 · Modified: Aug 23, 2011 by Kristina Sloggett · This post may contain affiliate links · 44 Comments

    blackberry cheesecake ice cream

    • Share
    • Tweet

    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

    1 cup fresh blackberries
    2 slices cheesecake

    1 cup non dairy creamer
    2 cups non dairy milk
    2 tablespoons vanilla
    1 tablespoon NuNaturals More Fiber™ Baking Blend™
    1 tablespoon tapioca flour

    Mix ¼ 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?

     

    « Drink Your Veggies Pizza Juice
    Marcona Almond Butter »
    • Share
    • Tweet

    Reader Interactions

    Comments

    1. Lou says

      March 09, 2012 at 11:14 am

      just wanted to tell you I tried again and this time it worked!! thank you for your email hand holding, LOL. this stuff is amazing, and now I have a (two time!) cheesecake that works!

      Reply
    2. hihorosie says

      September 13, 2011 at 8:59 pm

      delicious! My bambino would love this! We discovered on our many walks together that he loves blackberries. He squeals when he sees them.

      Reply
      • spabettie says

        September 14, 2011 at 4:25 pm

        aww... cute! hmm, actually, I do too. 😉

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    Hi, I'm Kristina!

    I am a voracious reader and chickpea eater. also known as spabettie.

    Using my extensive culinary training and work in the industry, I have been creating vegan recipes for more than a decade.

    At spabettie, you will find easy and appealing plant based recipes - vegan, gluten free, and full of vibrant flavor

    More about me →

    Popular

    • Vegan Goat Cheese Recipe
    • Spinach Pancakes
    • Air Fryer Buffalo Cauliflower
    • Oat Milk Ice Cream

    As featured in

    As Seen In

    Footer

    ↑ back to top

     

    • Privacy Policy
    • Terms & Conditions

     

    • Sign Up for emails and updates

     

    • Contact

    As seen in

    As Seen In

    As an Amazon Associate, I earn from qualifying purchases.

     

    Copyright © 2022 spabettie, LLC