Gluten-Free Dairy-Free Blueberry Pancake Ice Cream
Dive into dessert heaven with our Gluten-Free Dairy-Free Blueberry Pancake Ice Cream—a whimsical fusion of fluffy pancakes and creamy indulgence that's perfect for those with dietary restrictions. This recipe features tender, golden gluten-free pancakes studded with fresh blueberries, combined into a luscious coconut cream ice cream base sweetened with agave syrup and brightened by zesty lemon. The chopped pancake pieces bring a delightful texture to every scoop, creating a treat that’s as fun to eat as it is to make. With just 40 minutes of prep and cooking time, plus a few hours of freezing, this unique frozen dessert is ideal for summer gatherings or satisfying late-night cravings. Gluten-free, dairy-free, and bursting with flavor, it's a dreamy combination you won’t want to miss!
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Recipe Information
Ingredients
- 1 cup Gluten-free flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 cup Almond milk
- 2 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 2 tablespoons Coconut oil
- 1 cup Fresh blueberries
- 1 cup Coconut cream
- 3 tablespoons Agave syrup
- 1 teaspoon Lemon zest
Instructions
In a mixing bowl, combine the gluten-free flour, baking powder, and salt.
In another bowl, mix together almond milk, maple syrup, vanilla extract, and melted coconut oil.
Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
Gently fold in half of the blueberries into the pancake batter.
Heat a non-stick pan over medium heat. Pour 1/4 cup of batter for each pancake onto the pan, cooking until bubbles form on the surface.
Flip the pancake and cook for another 2-3 minutes until golden brown. Set aside to cool completely.
For the ice cream base, whisk together the coconut cream, agave syrup, and lemon zest until smooth and well combined.
Chop the cooled pancakes into small squares and fold them into the coconut cream mixture.
Gently stir in the remaining blueberries into the cream mixture.
Transfer the mixture to a freezer-safe container and freeze for at least 4 hours or until firm.
Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly, then scoop and serve.
Nutrition Facts
Calories |
2054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.4 g | 93% | |
| Saturated Fat | 60.9 g | 304% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2313 mg | 101% | |
| Total Carbohydrate | 343.1 g | 125% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 226.1 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 442 mg | 34% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 575 mg | 12% | |
*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.
