Dairy-Free Homemade Blueberry Ice Cream
Indulge in the creamy, dreamy goodness of Dairy-Free Homemade Blueberry Ice Cream—a refreshing treat perfect for summer! This recipe features juicy, fresh blueberries paired with rich coconut cream and coconut milk, delivering a luscious texture without a hint of dairy. Naturally sweetened with pure maple syrup and brightened with a splash of lemon juice, this frozen dessert is a healthier alternative that doesn’t compromise on flavor. The addition of vanilla extract and a cornstarch slurry creates a perfectly smooth and scoopable texture. Whether you’re catering to dietary restrictions or simply craving a vibrant, fruit-forward delight, this easy recipe comes together in just 20 minutes of prep and churns beautifully in your ice cream maker. It’s the ultimate crowd-pleaser that’s vegan-friendly, gluten-free, and packed with all the fresh flavors you’ll love!
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Recipe Information
Ingredients
- 2 cups fresh blueberries
- 2 cups coconut cream
- 1 cup coconut milk
- 0.5 cup pure maple syrup
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
Instructions
Begin by rinsing the fresh blueberries and placing them in a medium-sized saucepan.
Add the lemon juice and maple syrup to the blueberries in the saucepan and place the pan over medium heat.
Cook the blueberries for about 5-7 minutes, stirring occasionally, until they have softened and begun to release their juices.
Remove the saucepan from the heat and carefully mash the blueberries with a fork or a potato masher to your desired consistency.
In a small bowl, mix the cornstarch with a few tablespoons of coconut milk to create a slurry.
Add the coconut cream, remaining coconut milk, and the cornstarch slurry into the saucepan with the blueberries.
Return the saucepan to medium heat and cook the mixture, stirring constantly, until it thickens slightly, about 3-4 minutes. Do not let it boil.
Remove the saucepan from heat and stir in the vanilla extract.
Allow the mixture to cool to room temperature, then transfer it to an airtight container and chill in the refrigerator for at least 4 hours or until thoroughly chilled.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches the consistency of soft serve ice cream.
Transfer the churned ice cream to a freezer-safe container, cover it with a lid or plastic wrap, and freeze for an additional 2-4 hours to firm up.
Let the ice cream sit at room temperature for about 5-10 minutes before scooping. Serve and enjoy!
Nutrition Facts
Calories |
2327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.8 g | 102% | |
| Saturated Fat | 74.9 g | 374% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 226 mg | 10% | |
| Total Carbohydrate | 408.1 g | 148% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 367.3 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1221 mg | 26% | |
*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.
