It may be winter and crazy cold here in Minnesota, but it’s always time for ice cream! Especially blueberry cheesecake ice cream from A Vegan Ice Cream Paradise. It’s a great recipe, the only things I do different are that I use light soy milk instead of creamer and I use cornstarch instead of arrowroot. The tofutti makes it so creamy and cheesecake like, I can’t even imagine how rich it would be with soy creamer!
And can you believe I managed not to eat this whole bowl after I took the pictures? 
-Kala
