Homemade Blueberry Ice Cream

This blueberry ice cream is smashingly delicious. It is dairy-free, nut-free and you can make it without an ice cream machine.

Total Time

4hr 25min

0.0

0 Ratings

Author: Joyous Health

Servings:

Ingredients

•

3 cups

Frozen Blueberries

or Fresh Blueberries

•

1 can
(400 mL)

Full-Fat Coconut Milk

•

1 tsp

Vanilla Extract

•

4 Tbsp

Unsweetened Shredded Coconut

•

2 Tbsp

Maple Syrup

•

2 Tbsp

Coconut Butter

or Coconut Manna

Cooking Instructions

Place the Frozen Blueberries (3 cups) , Full-Fat Coconut Milk (1 can) , Vanilla Extract (1 tsp) , Unsweetened Shredded Coconut (4 Tbsp) , Maple Syrup (2 Tbsp) , and Coconut Butter (2 Tbsp) into a blender. Give it a blitz until creamy.

Pour into a parchment-lined or greased loaf pan or square 8x8 pan.

Freeze overnight or for up to 4-6 hours.

Remove from freezer and let sit for 10-30 minutes before scooping out ice cream depending on how frozen it is. Enjoy!

Author's Notes

Serves 6-8.

The texture is somewhere between sorbet and gelato or ice cream. If you want a more creamy texture, I would suggest using 2 cans of only the full fat cream from coconut milk and not the coconut water in the can. You can also remove the shredded coconut but I like the texture it provides.

Coconut butter or manna can be found in the health food store or sometimes it's in the natural foods section of a regular grocery store. It is optional in case you can't find any. I add it for an extra bit of creaminess!

Nutrition Per Serving

CALORIES

142

FAT

7.6 g

PROTEIN

0.7 g

CARBS

18.4 g