Low Sodium Dairy-Free Blueberry Pancake Ice Cream
Indulge in the creamy, dreamy delight of Low Sodium Dairy-Free Blueberry Pancake Ice Cream—a healthier twist on a frosty dessert favorite. This recipe combines the natural richness of full-fat coconut milk with the sweetness of ripe bananas and maple syrup, while fresh or frozen blueberries add a pop of vibrant flavor. Rolled oats and a hint of baking powder lend a pancake-like essence, creating an irresistible fusion of breakfast and dessert. The recipe is gluten-free, vegan, and perfect for those seeking a lower-sodium indulgence. With its velvety texture and swirls of homemade blueberry compote, this ice cream is a refreshing treat that’s as easy to make as it is to enjoy. Serve it on its own or alongside a stack of pancakes for a fun and unexpected twist!
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Recipe Information
Ingredients
- 14 oz Canned coconut milk (full-fat)
- 1 cup Blueberries (fresh or frozen)
- 0.25 cup Maple syrup
- 1 unit Banana (ripe, medium-sized)
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon juice
- 0.5 cup Rolled oats (gluten-free)
- 0.5 teaspoon Baking powder
- 2 tablespoons Arrowroot powder (or cornstarch)
Instructions
In a small saucepan over medium heat, combine blueberries and maple syrup. Cook until the blueberries begin to break down and release their juices, about 5 minutes.
Mash the blueberry mixture slightly with a fork, then set aside to cool.
In a blender, combine coconut milk, banana, vanilla extract, lemon juice, rolled oats, baking powder, and arrowroot powder. Blend until the mixture is smooth and creamy.
Add the cooled blueberry mixture to the blender and pulse a few times to incorporate. You want to swirl the blueberry mix without fully blending it in.
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes, until the ice cream reaches a soft serve consistency.
Transfer the ice cream to an airtight container, smoothing the top with a spatula. For firmer ice cream, cover and freeze for at least 2 hours.
Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly. Scoop and serve immediately.
Nutrition Facts
Calories |
1561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.2 g | 127% | |
| Saturated Fat | 84.0 g | 420% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 295 mg | 13% | |
| Total Carbohydrate | 176.5 g | 64% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 100.6 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1786 mg | 38% | |
*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.
