Blueberry Cheesecake Ice Cream

This is perhaps my favorite homemade ice cream. It's thick and creamy and oh-so-sinful. But it also has blueberries in it, so you can pretend it's good for you. (It's a good idea to check out my General Guidelines and Advice before starting to cook.)

2 c. Silk soy creamer
1 c. vegan cream cheese (approx. 8-ounce container Tofutti)
¾ c. sugar
1 T. lemon juice
½ c. soy milk
2 T. arrowroot
1 t. vanilla

1 c. blueberries (fresh or frozen)
1/8 c. sugar
splash lemon juice

Combine soy creamer, cream cheese, sugar, and lemon juice in a saucepan. Heat and mix contents. It will take some whisking to break up the cream cheese and get it to dissolve. While heating, combine the ½ cup soy milk and 2 tablespoons arrowroot and set aside. Once the pan’s contents are boiling, take from heat and add soy milk–arrowroot mixture. The liquid should thicken quickly. Add vanilla extract. Set aside to cool.

Combine blueberries, sugar, and lemon juice in a small saucepan. Heat until boiling and some blueberries have burst. Set aside to cool.

Freeze cream cheese mixture according to ice cream maker instructions. Add blueberries 5 minutes before end of freezing cycle.