Vegan 3 Ingredient Coconut And Blueberry Ice Cream Recipes

VEGAN COCONUT BLUEBERRY ICE-CREAM

Steps:

• Blend together blueberries and sugar in a blender or food processor. Blend until smooth.
• Pass it through a sieve and set aside.
• NOTE: Watch the recipe video to learn how to perform these cooking steps.
• Remove water from chilled coconut milk (400 ml) and carefully scoop the cream into a mixing bowl.
• Using an electric beater, whip up the coconut cream on high speed until it's light and fluffy, or 4-5 minutes.
• Add the condensed coconut milk and whip on high speed for another 3-4 minutes.
• Add vanilla extract and fold gently. Add blueberry sauce and gently swirl to create a marbled effect.
• Transfer to a an airtight container and top with shredded coconut and chocolate chunks.
• Freeze for 4 hours or overnight.
• Keep ice-cream at room temperature for 3-4 minutes, to make it easier to scoop. Serve in waffle cones or cups! Enjoy!
• NOTE: Watch the recipe video to learn how to perform these cooking steps.
• ENJOY THIS RECIPE.

VEGAN BLUEBERRY COCONUT ICE CREAM

Steps:

• Mix all the ingredients, except the alcohol, together in a blender and mix until smooth.
• Pour into a saucepan and bring to a boil. Once boiling, remove from the heat and whisk until smooth and thickened.
• Stir in the alcohol, if using.
• Pour into a container and chill overnight.
• Once the mixture is chilled, you simply need to add it to your ice cream machine, following the manufacturer's instructions. Once churned, add to a shallow, freezer-safe container and freeze for at least 6 hours or overnight.
• If you have a stand mixer with a metal bowl, you can freeze the bowl overnight and "churn" the ice cream using the paddle attachment.
• Otherwise, you will need to whisk the mixture well before freezing it and may need to check on it a couple of times and whisk again to add lot's of air to it and prevent it turning icy.

VEGAN 3-INGREDIENT COCONUT AND BLUEBERRY ICE CREAM

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.