I scream, you scream we all scream for ice cream

I have this-

I had these-

And I made this-

Blueberry Strawberry Cheesecake Ice Cream

from: Vegan Ice Cream Paradise blog

2 c. Silk soy creamer

1 c. vegan cream cheese (approx. 8-ounce container Tofutti)

¾ c. sugar

1 T. lemon juice

½ c. soy milk

2 T. arrowroot

1 t. vanilla
1 c. blueberries strawberries fresh or frozen)

1/8 c. sugarsplash lemon juice

Combine soy creamer, cream cheese, sugar, and lemon juice in a saucepan. Heat and mix contents. It will take some whisking to break up the cream cheese and get it to dissolve. While heating, combine the ½ cup soy milk and 2 tablespoons arrowroot and set aside. Once the pan’s contents are boiling, take from heat and add soy milk–arrowroot mixture. The liquid should thicken quickly. Add vanilla extract. Set aside to cool.
Combine blueberries, sugar, and lemon juice in a small saucepan. Heat until boiling and some blueberries have burst. Set aside to cool.
Freeze cream cheese mixture according to ice cream maker instructions. Add blueberries strawberries 5 minutes before end of freezing cycle.

Extremely yummy- extremely easy and sooooo much better then store bought soy ice cream!

Not sure what flavor I'm making this weekend from her blog.