Vegan Blueberry Cheesecake Ice Cream

thevegan8.com

Mrs. Monk

1 cup (150g) raw, unsalted cashews

¾ cup (180g) "lite" canned coconut milk or cashew milk

½ cup (120g) vanilla dairy-free yogurt (any type should work)

2 tablespoons (30g) lemon juice (use 3 for a more tart flavor)

1 cup (150g) blueberries

½ heaped cup (90g) black grapes (this is what additionally helps the purple color and natural sweetness)

¼ cup (80g) pure maple syrup or agave

1 teaspoon vanilla extract

¼ teaspoon fine sea salt

optional: 2 tablespoons (20g) coconut sugar for a sweeter ice cream (I felt the ice cream was plenty sweet with all of the fruit, so taste the mixture before adding the sugar)

Directions at thevegan8.com

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