Vegan Blueberry Coconut Ice Cream Recipes

COCONUT BLUEBERRY ICE CREAM | VEGAN, NO CHURN

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!

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.

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.

BLUEBERRY COCONUT ICE CREAM

Steps:

• Blend cream, coconut milk, blueberries, honey, and lemon extract together in a blender until smooth. Add shredded coconut and pulse 2 times. Pour mixture into a saucepan.
• Whisk egg yolks into cream mixture; bring to a boil. Immediately remove saucepan from heat and pour into a bowl. Cover bowl with plastic wrap, pressing the wrap so it touches the cream mixture. Refrigerate until completely chilled, at least 3 hours or overnight.
• Transfer cream mixture to an ice cream maker and process according to manufacturer's instructions until desired consistency is reached. Immediately scoop ice cream out of ice cream maker so it doesn't freeze to sides of bowl.

VEGAN UBE-BLUEBERRY ICE CREAM

Steps:

• Pour coconut cream into a high-speed blender (such as Vitamix®). Add ube, blueberries, and agave syrup. Cover and blend for about 1 minute, starting at Variable 1 and slowly increasing to the highest speed. Use the tamper to press the ingredients toward the blades.
• Serve immediately for a soft-serve consistency. Store in the freezer for a firmer consistency.