Dairy Free Blueberry Ice Cream
Indulge in the creamy, refreshing taste of Dairy Free Blueberry Ice Cream, a luscious vegan dessert that’s perfect for summer or anytime you’re craving a guilt-free sweet treat! This simple, homemade recipe blends fresh, juicy blueberries with the velvety richness of full-fat coconut milk, creating a silky, dairy-free base that’s naturally sweetened with maple syrup. A splash of lemon juice enhances the berry flavor, while a touch of vanilla extract rounds out the sweetness. Made with just six wholesome ingredients and no artificial flavors, this ice cream is churned to perfection for a smooth, dreamy texture that freezes beautifully. Serve it scooped into bowls, topped with extra berries, or spooned over your favorite dairy-free desserts. This delightful frozen treat is not only crowd-pleasing but also gluten-free, vegan, and packed with vibrant flavor—making it the ultimate healthier option for ice cream lovers everywhere!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 cups Fresh blueberries
- 2 cans (13.5 oz each) Full-fat coconut milk
- 0.5 cup Maple syrup
- 2 teaspoons Vanilla extract
- 1 tablespoon Lemon juice
- 0.25 teaspoon Salt
Instructions
Rinse the blueberries under cold water and drain well.
In a medium saucepan over medium heat, combine the blueberries, maple syrup, and lemon juice. Cook for 5-7 minutes until the blueberries release their juices and begin to soften.
Use the back of a spoon to gently mash some of the blueberries for a chunkier texture, or use an immersion blender for a smoother puree. Remove from heat and let the mixture cool to room temperature.
In a large mixing bowl, whisk together the coconut milk, vanilla extract, and salt until smooth.
Add the cooled blueberry mixture to the coconut milk base and stir until fully combined.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually 20-25 minutes, until thick and creamy.
Transfer the churned ice cream to a lidded container and freeze for at least 3-4 hours, or until firm.
Allow the ice cream to sit at room temperature for 5-10 minutes before scooping and serving. Enjoy your dairy-free blueberry ice cream!
Nutrition Facts
Calories |
2438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.0 g | 247% | |
| Saturated Fat | 168.0 g | 840% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 617 mg | 27% | |
| Total Carbohydrate | 198.2 g | 72% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 161.5 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 2347 mg | 50% | |
*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.
