Monday, June 05, 2006

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.


  1. Anonymous5:35 PM

    On this recipe - does it matter where you add the vanilla?

    Looking forward to trying it! :)

  2. Oops! I left that out of the instructions, didn't I? I've corrected it now.

  3. Anonymous4:35 PM

    We took this recipie and poured it into a graham cracker crust - made a tasty ice cream pie! Thanks for the good stuff!

  4. I made this for me and my boyfriend last night. Oh my gosh, it is sooooo delicious!!!

  5. Anonymous8:28 AM

    I made this last night, with berries my kids picked. It is a truly wonderful recipe, we all enjoyed it!

  6. Your recipe is excellent on its own, and esp. on vegan waffles with extra blueberries! We'll have to try this at our next waffle party! I put a link to your site at, so others may discover your great recipes. We also got the idea for coconut-based ice creams from your site, which are even more amazing.

    Many thanks for putting together this valuable resource!

    Dave W.
    Strategic coaching for authentic living, leading & creating.

  7. Anonymous10:58 AM

    Instead of Arrowroot, I used 1/4 tsp. Xanthum Gum per 1 cup liquid in the recipes. This eliminated the need to heat the liquid (except you do need to heat the liquid for melting the Tofutti Better Than Cream Cheese). With the Xanthan Gum, no matter how many times you nuke the ice cream, it's always smooth & creamy.
    I did the cheesecake recipe, but plain - no berries, added just a smidge of almond extract along with the vanilla. After the ice cream is finished churning, I swirled-into the softserve the following mixture: graham cracker crumbs, a little Sucanat, a smidge of oil. The result was a excellent cheesecake w/ a graham cracker crust!

  8. Anonymous5:12 PM

    I want to say up front that I very much appreciate your vegan ice cream blog and recipe list. However, with regret, but in the interest of honest exchange, I have to say that I did not care for the Blueberry Cheesecake ice cream at all. I have two reasons:
    1) The Tofutti product gave the finished ice cream a very greasy, unpleasant mouthfeel.
    2) The Tofutti product is very high in total fat -- more than *twice* the total fat of a same-sized container of Kraft Philadelphia brand dairy cream cheese, with about the same amount of saturated fat.
    I'd love to see a tofu-based version of this recipe that cuts out the Tofutti product. Tofutti, IMHO, is best reserved for tiny servings on a bagel...

  9. I have to say that I totally disagree with the last comment. This was the first ice cream recipe that I have made and my husband and I thought that it was FANTASTIC!!! The texture was so creamy and there was no weird aftertaste that we often get with store-bought ice cream (and the added advantage of knowing what is in it and there being no strange list of numbers in the ingredients).
    On the issue of Tofutti's fat content, I always look for the saturated fat, not the total fat content but considering that we have a healthy vegan diet, a little bit of decadent ice cream now and then is no big deal!
    I have become a total convert to making my own ice cream and look forward to trying more of your recipes. Love your work!!

  10. Anonymous12:14 PM

    OMG! This was fabulous! I just got my ice cream maker in celebration of our dairy free diets since my son is allergic to cow's milk. This ice cream is so delish! It is so rich and yummy. Thank you for being the VEGAN ICE CREAM QUEEN! I can't wait to celebrate my days with more of your flavors!

  11. Great recipe, we made it tonight. Can't wait to try others. Love your blog.

  12. Anonymous6:46 PM

    This is fabulous!

    I bet the complainer didn't take the time to melt all of the cream cheese before proceeding.

    Kathy in MD

  13. Anonymous8:49 AM

    does this recipe include the use of an icecream maker? i was unclear.

  14. Yes, I use an ice cream maker in this recipe. (See last paragraph of directions.) But you could use alternative methods of freezing, if you liked.

  15. Lauren Lane3:58 PM

    Made this recipe today and it was DELICIOUS! I used fresh rasperries instead of blueberries. It would be great either way.

  16. Laurel2:56 PM

    I'm not vegan, but I am allergic to all things lactose. Unfortunately, Tofutti contains plant-based lactose, which I react to as badly as if it were from a cow. Do you have an recommendations for something similar? Perhaps an almond butter or somesuch?

  17. Laurel--- Hmmm...that's a good question. I know that you can make a vegan "cream cheese" at home; I've seen recipes. Usually involves silken tofu, sugar, lemon juice...I can't really remember.

    OK, I just Googled "vegan cream cheese recipe" and there are a lot of options! :) Some are soy-based, some nut-based, so I'd just go with whatever sounds best to you. Hope this helps!

  18. I am making this for the millionth time over the course of a few years. We totally love it and it's been a hit at vegan potlucks. Thanks!

  19. I made this two years ago now and it was the most amazing icecream I have ever made. I unfortunately ate most of it before it completely froze, and then the next day before I could let others try it, but I have got the old machine out again and am going to do it again in a few days. Absolutely amazing!!