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 1hour
Cook Time 20minutes
Total Time 1hour20minutes
3cupsfresh or frozen blueberries
Juice of 1/2 a lemon
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)
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!
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.
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