Vegan 3 Ingredient Coconut And Blueberry Ice Cream Recipes

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COCONUT BLUEBERRY ICE CREAM | VEGAN, NO CHURN



Coconut Blueberry Ice Cream | Vegan, No Churn image

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

14 oz full fat coconut milk (1 regular size can (398 mL/14 oz))
1 1/2 cup organic or wild blueberries (fresh or frozen)
1/4 cup maple syrup

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

VEGAN 3-INGREDIENT COCONUT AND BLUEBERRY ICE CREAM



Vegan 3-Ingredient Coconut and Blueberry Ice Cream image

This coconut and blueberry vegan ice cream is not only delicious, but really easy to make! All you need are three simple ingredients and a food processor

Provided by Alexandria McAndrew

Categories     Dessert

Time 4h10m

Number Of Ingredients 3

3 cups frozen blueberries
1 & 1/4 cups canned coconut cream (you will need 2 cans of coconut cream, room temp- not refrigerated )
2 tsp vanilla extract

Steps:

  • Add all ingredients to a food processor.
  • Pulse until relatively smooth and creamy, about a minute or two.
  • Line a loaf pan with parchment paper. Add ice cream in an even layer, cover and freeze.
  • For soft serve consistency, eat immediately or freeze for an hour or so. For a hard scoopable ice cream, freeze for 3-4 hours.

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