Vegan Blueberry Ice Cream Recipes

VEGAN BLUEBERRY COCONUT ICE CREAM

Steps:

• Pulse flax seeds in a coffee grinder until finely ground.
• Combine 1 can coconut milk, blueberries, and lemon juice in a blender; puree until blueberry skins break down completely. Add ground flax seeds, remaining coconut milk, vanilla extract, coconut oil, stevia, xanthan gum, and salt; puree until very smooth.
• Transfer blender container to the freezer to chill mixture briefly, about 15 minutes.
• Pour mixture into an ice cream maker and churn according to manufacturer's instructions, about 20 minutes. Transfer to a lidded container before serving.

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.

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 BLUEBERRY ICE CREAM

Steps:

• Combine all ingredients in a high speed blender and blend until ingredients are thoroughly combined.
• Prepare ice cream maker according to instructions and pour blended ingredients into the bowl of the ice cream maker.
• Allow ingredients to churn for recommended time (mine takes 20 minutes).
• Ice cream will be like soft serve. If you want a more frozen ice cream, transfer it to a freezer safe container (I use a 9 x 5 loaf pan) and let ice cream harden in the freezer for about 20 minutes.
• Use a spoon or ice cream scoop to serve in bowls or cones and use your favorite toppings to create an extra delicious healthier ice cream.

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 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.

BLUEBERRY BANANA ICE CREAM

Steps:

• Place banana pieces on a tray in a single layer and freeze overnight.
• Just before serving, place the frozen banana slices, frozen berries, and coconut milk or yogurt into a food processor and pulse until starting to break up. Scrape down the sides of the bowl and then blend on high until a smooth, creamy ice cream forms. You can add a touch more milk/yogurt to help it process better, but remember that the more liquid you add, the softer the end result will be.
• If desired, add a tablespoon of maple syrup and a squeeze of lemon for flavor brightener. Scoop into bowls and serve immediately. The ice cream doesn't refreeze well, but it's fast and easy to put together if you have the fruit pre-frozen, so making it fresh shouldn't be a problem.