This vegan blueberry ice cream is made with fresh blueberries puréed with creamy coconut milk. The flavor is bright and full of summer.
Prep Time 1 hourhour
Cook Time 20 minutesminutes
Total Time 1 hourhour20 minutesminutes
Author katiebirdbakes.com
Ingredients
3cupsfresh or frozen blueberries
Juice of 1/2 a lemon
2/3cupsugar
1tablespoonwater
1 14-ozcan full-fat coconut milk
114-ozcan coconut cream(or another can of coconut milk, but it won't be as creamy)
1tablespoonvodka(optional - to keep it from hard freezing)
Instructions
In a medium saucepan, cook the berries, lemon juice, sugar, and water over medium heat until boiling. Let boil for 3-5 minutes, stirring often, until berries begin to burst and sauce is deep purple in color. Set aside and let cool for a few minutes.
Combine coconut milk, coconut cream, cooled blueberry mixture, and vodka (optional - you won't taste it but it keeps the ice cream scoopable) in a blender and blend on high speed until fully combined and smooth. Note, this took 3-4 minutes for me - it looked a little curdled at first but just keep blending until you get a smooth mixture.
Chill the blended mixture in the fridge until cold - around 30 minutes. Process cold mixture in your ice cream maker according to the manufacturer's instructions. Pour into a loaf pan or other container and freeze for at least 4 hours before scooping!
Notes
Note: if you didn't use vodka, make sure to leave ice cream out on the counter for 15-20 minutes before serving to soften.Recipe adapted from Taste of Home.