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Archive for September 3rd, 2008

All I have to say is it’s not easy living without ice cream. I seriously miss it, sometimes more than others. When I saw David Lebovitz’ recipe for cheesecake ice cream, I realized that it had all the earmarks for dairy-free modification, so I tried it. Adding a little blueberry sauce swirl at the end was the icing on the cake, so to speak. Creamy, dreamy, and loving it – I was in soy ice cream heaven, and all of my tastetesters gave this big thumbs up. Enjoy!

Blueberry cheesecake soy ice cream

Cheesecake ice cream

8 ounces soy cream cheese (I used Tofutti brand)

1 lemon

1 cup soy sour cream (again, Tofutti brand)

1/2 cup soy creamer

2/3 cup sugar

pinch of salt

Blueberry swirl

2 cups blueberries, fresh or frozen

1/4 cup sugar

1 1/2 teaspoons cornstarch

1 tablespoon cold water

1 tablespoon freshly squeezed lemon juice

2 teaspoons kirsch

Cut the cream cheese into small pieces. Zest the lemon directly into a blender, then add the cream cheese, sour cream, creamer, sugar, and salt, and puree until smooth.

Chill the mixture thoroughly in the fridge, then freeze it in your ice cream maker according to manufacturer’s instructions.

For the blueberry swirl (make this in advance): In a medium saucepan, heat the blueberries and sugar until the blueberries begin to release their juices. Mix the cornstarch with the cold water and lemon juice until lump free, then stir the slurry into the blueberries.

Bring to a boil, then reduce the heat to a simmer and cook for 1 minute. Remove from the heat and stir in the kirsch.  When cooled, refrigerate until cold.

Just before you remove the cheesecake ice cream from the machine, spoon some of the Blueberry Swirl onto the bottom of your storage container. As you remove the ice cream from your machine, layer generous spoonfuls of sauce between layers of ice cream. Avoid stirring, as it will make the ice cream muddy looking.

This recipe made 8 servings.

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