Dairy-Free Blueberry Swirl Ice Cream
Creamy, dreamy, and completely dairy-free, this Blueberry Swirl Ice Cream is a luscious treat that’s perfect for summer (or any time you’re craving something sweet!). Made with full-fat coconut milk and coconut cream, it boasts a velvety texture that rivals traditional ice cream, while being entirely vegan and gluten-free. The vibrant blueberry swirl, crafted from fresh blueberries, lemon juice, and just a hint of sugar, adds a bold, fruity punch and a stunning marbled effect. Sweetened naturally with maple syrup and infused with warm vanilla tones, this easy-to-make recipe comes together effortlessly with minimal prep. Perfect for those avoiding dairy or looking for a healthier indulgence, this homemade ice cream is sure to become a freezer staple.
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Recipe Information
Ingredients
- 800 ml Full-fat coconut milk
- 200 ml Coconut cream
- 120 ml Maple syrup
- 2 tsp Vanilla extract
- 0.25 tsp Salt
- 200 g Fresh blueberries
- 1 tbsp Lemon juice
- 2 tbsp Granulated sugar
Instructions
In a medium saucepan, combine the blueberries, lemon juice, and granulated sugar. Cook over medium heat, stirring occasionally, until the blueberries break down and the mixture thickens slightly, about 8-10 minutes.
Remove from heat and allow the blueberry mixture to cool completely. For a smoother swirl, you can blend the mixture and then strain it to remove the skins.
In a large mixing bowl, whisk together the coconut milk, coconut cream, maple syrup, vanilla extract, and salt until smooth and well combined.
Chill the coconut milk mixture in the refrigerator for at least 1 hour to ensure it is very cold.
Pour the chilled coconut milk mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes, until the mixture reaches a soft-serve consistency.
Transfer half of the churned ice cream to a lidded container. Drizzle half of the blueberry sauce over the ice cream. Repeat with the remaining ice cream and blueberry sauce, creating layers.
Use a knife or skewer to gently swirl the blueberry sauce through the ice cream, being careful not to overmix.
Cover the container and freeze for at least 4 hours or until the ice cream is firm.
Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly.
Nutrition Facts
Calories |
3217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.7 g | 291% | |
| Saturated Fat | 202.6 g | 1013% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 796 mg | 35% | |
| Total Carbohydrate | 312.8 g | 114% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 282.8 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 151 mg | 12% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 2523 mg | 54% | |
*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.
