Vegan Lemon-Macadamia Cheesecake Ice-Cream Recipe
You will need: For cheesecake part: 1 x 400 ml coconut cream 250 gram/ 1 cup of macadamia nuts Juice of one lemon (or more) 1/4 cu...
You will need:
For cheesecake part:
1 x 400 ml coconut cream
250 gram/ 1 cup of macadamia nuts
Juice of one lemon (or more)
1/4 cup of melted coconut oil
4 tbsp maple syrup
1 tbsp vanilla extract
For "base"
6 tbsp cashews
1 date (soaked and pitted)
1 tbsp maple syrup
1 tbsp coconut oil
1. Mix all of the ingredients for the cheesecake part in a food processor until combined and pour into a metal tray. Cover in glad wrap and place in freezer. Whisk every 30 minutes until ready.
2. For the "base": place the ingredients in a food processor until combined.
3. When ice-cream is ready: get the "base" part and arrange in lines across ice-cream. Place in freezer for 30 more minutes.
4. When serving, scoop the ice-cream with the "base", so that you get an ice-cream with occasional stripes of the cheesecake base.
