Dairy-Free Blueberry Pancake Ice Cream
Indulge in a decadent, dairy-free delight with this Blueberry Pancake Ice Cream recipe, a creative fusion of fruity sweetness and pancake-inspired texture! Made with velvety coconut cream, almond milk, and a hint of maple syrup, this ice cream is bursting with rich, natural flavors. Highlighted by a luscious blueberry compote and crumbles of golden-brown pancake swirled throughout, every bite balances creamy smoothness and soft, chewy bits for a unique dessert experience. Perfect for vegan diets or anyone seeking a lactose-free treat, this recipe transforms simple plant-based ingredients into a gourmet masterpiece. Ready in under an hour (plus freezing time), it’s an eye-catching addition to special occasions or a refreshing indulgence on warmer days. Treat yourself to this dairy-free twist on a breakfast-inspired favorite!
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Recipe Information
Ingredients
- 400 ml coconut cream
- 250 ml almond milk
- 120 ml maple syrup
- 2 teaspoons vanilla extract
- 200 g blueberries
- 50 g all-purpose flour
- 1 teaspoon baking powder
- 30 g sugar
- 0.5 teaspoon salt
- 1 tablespoon coconut oil
Instructions
Place the coconut cream, almond milk, 100 ml of maple syrup, and vanilla extract in a blender. Blend until smooth and well combined.
In a small saucepan over medium heat, combine the blueberries and remaining maple syrup. Cook for about 5 minutes until the blueberries start to break down and the mixture becomes syrupy. Set aside to cool.
In a separate bowl, whisk together the all-purpose flour, baking powder, sugar, and salt.
Heat the coconut oil in a frying pan over medium heat. Add the flour mixture to the pan, stirring continuously to create a smooth batter. Cook the batter like a single pancake, flipping once until golden brown and cooked through. Remove from pan and let cool.
Once cooled, crumble the pancake into small pieces and set aside.
Pour the coconut cream mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Gently fold in the blueberry syrup and pancake crumbles into the churned ice cream.
Transfer the mixture to an airtight container and freeze for at least 2 hours or until firm.
Scoop and serve the dairy-free blueberry pancake ice cream. Enjoy your delicious treat!
Nutrition Facts
Calories |
2429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.4 g | 107% | |
| Saturated Fat | 73.7 g | 368% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1840 mg | 80% | |
| Total Carbohydrate | 415.2 g | 151% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 360.4 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 498 mg | 38% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 486 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
