I made this Vegan Blueberry Ice Cream for my mom’s birthday last month. The blueberries gave it real berry flavor, and my niece asked for more.
Delicious Vegan Blueberry Ice Cream Recipe
This vegan blueberry ice cream is made from ripe blueberries blended with coconut milk and sweetened with maple syrup. The recipe is quick and requires minimal ingredients, taking about 20 minutes of active preparation time and setting overnight in the freezer. It serves 4 people.
Ingredients
- 2 cups fresh or frozen blueberries
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup maple syrup (adjust to taste)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Pinch of salt
Instructions
- Blend the Ingredients: In a blender, combine blueberries, coconut milk, maple syrup, vanilla extract, lemon juice, and a pinch of salt. Blend until smooth and fully incorporated.
- Taste and Adjust: Taste the mixture and adjust the sweetness if needed by adding more maple syrup.
- Chill the Mixture: Refrigerate the blended mixture for about 30 minutes to help it chill before churning.
- Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually around 20-25 minutes until creamy.
- Freeze: Transfer the ice cream to an airtight container and freeze for at least 3-4 hours or until firm.
- Serve: Scoop the ice cream into bowls and enjoy as a refreshing vegan dessert.
Cook and Prep Times
- Prep Time: 10 minutes
- Chill Time: 30 minutes
- Churn Time: 20-25 minutes
- Total Time: 4 hours 15 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 180kcal
- Fat: 9g
- Protein: 2g
- Carbohydrates: 23g
I keep the ice cream in the freezer for up to two months. The stay fresh, and I let sit on the counter for five minutes before scooping.
