COCONUT BLUEBERRY ICE CREAM | VEGAN, NO CHURN
Only a few ingredients are needed to create this recipe for your own healthy Coconut-blueberry ice cream! A perfect cold treat in the summer.
Provided by Gabrielle
Categories Dessert
Time 2m
Yield 6
Number Of Ingredients 3
Steps:
- Simply blend everything with a blender or an immersion blender for about 30-45 seconds. You want it to be as smooth as possible, but you also want to create a lot of air bubbles.
- Pour everything in a freezer-friendly container, and put it in the freezer for at least 3-4 hours, or overnight.
- If frozen solid, simply remove from freezer and leave at room temperature for about 30 minutes to soften. You can use an ice cream scoop to form nice ice cream balls. Enjoy!
Nutrition Facts : Calories 187 kcal, Carbohydrate 16 g, Protein 1 g, Fat 14 g, SaturatedFat 12 g, Sodium 10 mg, Sugar 11 g, ServingSize 1 serving
KISS BLUEBERRY COCONUT ICE CREAM (DAIRY FREE)
Provided by Shannon Garcia
Time P1DT15m
Number Of Ingredients 4
Steps:
- In a medium saucepan, heat blueberries and honey on medium-high heat until they come to a boil. Turn down heat, mash blueberries and simmer for 2-3 minutes.
- Let blueberries cool at least 5 minutes.
- In a Vitamix or high-speed blender, pour blueberry-honey mixture and both milks.
- Blend on high until mixed well and pour mixture into a standard bread pan, cover with 2 layers plastic wrap and freeze for 20-24 hours.
- If using an ice-cream maker, complete up to Step 3 then let the mixture sit in the fridge for at least 2 hours before following the manufacturer's instructions.
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