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CHEESECAKE ICE CREAM



CHEESECAKE ICE CREAMCHEESECAKE ICE CREAM

Ingredients

3/4 cup raw cashews
8 ounces vegan cream cheese (Galaxy)
1 cup water, or coconut milk
3/4 cup sugar
2 to 3 tablespoons lemon juice
1 teaspoon vanilla extract
1/8 teaspoon salt


Directions

Place the cashews in a spice grinder or food processor, and whiz for 30 seconds or until powdered.

Add the ground cashews, cream cheese alternative, 1/2 cup of the water or milk alternative, sugar, lemon juice, vanilla, and salt to a blender or food processor, and mix on high for 1 to 2 minutes, or until well blended.

Place the blender jar in your refrigerator and let the mixture chill for 2 hours. Make sure the canister or your ice cream maker was frozen overnight.

Simply freeze the ice cream mixture in cubes. Once frozen, process the cubes in a food processor, adding a little liquid as needed to get things going, until they form a softer ice cream.

If you don't have a food processor, you can freeze the mixture in a baking dish, removing it and mixing or blending it every 30 minutes until smooth, creamy, and adequately chilled.


This article is provided by South Florida Rehabilitation and Wellness Center your 100 Year Lifestyle Affiliate Chiropractor in Miami FL


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