Paleo Dairy-Free Blueberry Pancake Ice Cream
Delight in the guilt-free indulgence of Paleo Dairy-Free Blueberry Pancake Ice Cream, a creative twist on classic desserts that perfectly balances wholesome ingredients with irresistible flavor. Made with creamy full-fat coconut milk, fresh bursts of juicy blueberries, and sweet maple syrup, this recipe embodies a refreshing, dairy-free treat. The star feature? Tender, golden pancake bites crafted from coconut flour and baked to perfection, delivering an unexpected texture in every bite. Ideal for those following a Paleo lifestyle, this ice cream is naturally gluten-free and refined sugar-free, making it a healthier choice for dessert lovers. Perfectly sweetened and laced with vanilla undertones, this frozen delight is churned to dreamy creaminess and layered with pieces of pancake for a dessert experience that’s as unique as it is delicious. Whether served at a summer gathering or enjoyed solo as a mid-week treat, this recipe will quickly become your go-to for satisfying both pancake and ice cream cravings in one scoop!
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Recipe Information
Ingredients
- 2 cups Coconut milk (full-fat)
- 1.5 cups Fresh blueberries
- 0.5 cup Maple syrup
- 1 teaspoon Vanilla extract
- 1 tablespoon Coconut oil
- 0.25 cup Coconut flour
- 1 large Egg
- 0.25 teaspoon Baking soda
- 0.25 teaspoon Sea salt
Instructions
In a medium saucepan, combine 1 cup of fresh blueberries and 1/4 cup of maple syrup over medium heat. Simmer for about 5 minutes until the blueberries have released their juices and soften. Remove from heat and allow to cool.
In a medium mixing bowl, whisk together the coconut flour, baking soda, and sea salt. In another bowl, whisk the egg, remaining 1/4 cup maple syrup, and 1 tablespoon coconut oil until well combined. Add the wet ingredients to the dry ingredients and stir until just combined.
Heat a non-stick skillet over medium heat. Add spoonfuls of the pancake batter to the skillet, cooking until golden brown on each side. This should make about 4-6 small pancakes. Set aside and allow to cool, then chop into small pieces.
In a blender, combine the coconut milk, cooled blueberry syrup, the remaining 1/2 cup of fresh blueberries, and vanilla extract. Blend until smooth and creamy.
Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions. During the last 5 minutes of churning, add the chopped pancake pieces to mix them through the ice cream.
Once churned, transfer the ice cream to a freezer-safe container and freeze for at least 2 hours or until firm. Let the ice cream sit at room temperature for a few minutes before scooping and serving.
Nutrition Facts
Calories |
1994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.9 g | 181% | |
| Saturated Fat | 119.9 g | 600% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1121 mg | 49% | |
| Total Carbohydrate | 183.9 g | 67% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 147.7 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 122 mg | 9% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1705 mg | 36% | |
*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.
