Vegan Blueberry Lemon Cream Cheese Ice Cream

When I was little I didn't like blueberries.  I thought they were mushy and not very flavorful, probably because I was eating the ones that were out of season and shipped half way around the world.  I remember the only type of blueberries I liked were the ones baked into sweet muffins...but the fresh ones not so much.  This all changed when I was exposed to local organic blueberries as an adult!  Now, every year when they come into season in Minnesota I will buy whatever I can get my hands on to enjoy while I can! 

 

So last weekend when I was cruising the produce department and I saw the large display of local berries on sale...I jumped on it and bought about 6 lbs.  I ate most of them plain.  Unlike the berries I had tasted as a child, they were the perfect balance of tart and sweet, ripe, but not mushy.  Blueberry heaven!  I decided that some of them needed to be included in delicious desserts, and the first was to be some sort of ice cream. 

 

I had a container of tofutti vegan cream cheese in my fridge and some lemons on my counter, so I whipped up some blueberry lemon cream cheese ice cream.  It was delicious!  Creamy, tart and sweet.  Blueberry through and through showcasing the beautiful little fruit when it is at its best!  The lemon balanced out the sweet ice cream and intensified the berry flavor.  I guess I didn't know what to expect the consistency to turn out like because of the cream cheese, but it was similar to a more decadent sherbet.  If you have access to locally grown blueberries, you must try this ice cream! 

 

 Vegan Blueberry Lemon Cream Cheese Ice Cream

Makes 6 cups

Ice Cream:

2 cups organic full fat coconut milk, chilled

8 oz vegan cream cheese (I used tofutti)

2 Tbsp lemon juice

2 cups fresh organic blueberries

2 Tbsp organic lemon zest

3/4 cup agave nectar

1 Tbsp pure vanilla extract

1/4 tsp sea salt

Combine all ingredients in a blender, and process until well blended.  Pour the mixture into an ice cream maker and process according to package directions (mine takes about an hour, and is still a little soupy like the consistency of a malt, but firms up in the freezer later). Once processed, pour into freezable container with a lid, and place in the freezer for at least a few hours, or overnight to firm up for best results.