Description
Escape to summer bliss with this vibrant vegan blueberry ice cream that’s so creamy and bursting with berry flavor, no one will believe it’s dairy-free.
Ingredients
Scale
- 2 cups (280g) fresh blueberries, plus extra for garnish
- 1 can (13.5 oz/400ml) full-fat coconut milk, refrigerated overnight
- 1 can (13.5 oz/400ml) coconut cream, refrigerated overnight
- 1/2 cup (120ml) pure maple syrup (or agave nectar)
- 2 tablespoons (30ml) fresh lemon juice
- 2 teaspoons (10ml) vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons (16g) arrowroot powder or cornstarch (optional)
- 1 tablespoon (15ml) vodka (optional)
Instructions
- Wash blueberries and set aside 1/2 cup. Blend remaining berries until smooth, then strain if desired.
- Open chilled coconut milk and cream cans. Scoop out the solid white cream and place in blender with blueberry puree, maple syrup, lemon juice, vanilla, salt, and arrowroot powder if using. Blend until smooth.
- Transfer mixture to a bowl and fold in reserved blueberries. Cover with plastic wrap directly on the surface and refrigerate for at least 4 hours or overnight.
- Pour chilled mixture into ice cream maker and churn according to manufacturer’s instructions (usually 20-25 minutes) until soft-serve consistency.
- Transfer to an airtight container, place parchment paper on the surface, and freeze for at least 4 hours until firm.
- Allow ice cream to sit at room temperature for 5-10 minutes before serving for the best texture and flavor.