Vegan Blueberry Swirl Ice Cream
Creamy, luscious, and bursting with fruity goodness, this Vegan Blueberry Swirl Ice Cream is a dreamy summer treat you’ll want to make again and again. Crafted with wholesome ingredients like full-fat coconut milk, soaked cashews, and a touch of zesty lemon juice, this dairy-free dessert delivers a rich and velvety texture without any cream or eggs. A homemade blueberry swirl, thickened with just a touch of cornstarch, adds a bold pop of flavor and a stunning purple ribbon throughout each scoop. Sweetened naturally with maple syrup, this plant-based recipe is not only delicious but also refined-sugar-free, making it a healthier alternative to traditional ice creams. Perfect for special nights or everyday indulgence, this no-compromise vegan ice cream is sure to delight anyone—whether or not they follow a plant-based lifestyle. Ready your ice cream maker and enjoy a refreshing scoop of this rich, tangy, and sweet masterpiece!
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Recipe Information
Ingredients
- 2 cans (13.5 oz each) Full-fat coconut milk
- 1 cup Cashew nuts, soaked overnight
- 0.5 cup Maple syrup
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon juice
- 1.5 cups Fresh blueberries
- 0.25 cup Granulated sugar
- 1 teaspoon Cornstarch
- 2 tablespoons Water
Instructions
Begin by preparing the blueberry swirl. In a small saucepan, combine the fresh blueberries and granulated sugar over medium heat. Stir occasionally until the blueberries release their juices and the sugar dissolves, about 5 minutes.
In a small bowl, mix the cornstarch with the water to create a slurry. Add this mixture to the blueberry sauce, stirring continuously for another 2-3 minutes until the sauce thickens. Remove from heat and let it cool completely.
Drain the soaked cashews and rinse them under cold water. Place them in a blender along with the coconut milk, maple syrup, vanilla extract, and lemon juice.
Blend on high until the mixture is completely smooth and creamy, stopping to scrape down the sides as needed.
Transfer the ice cream mixture to an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency, typically around 20-25 minutes.
Gently fold the cooled blueberry sauce into the churned ice cream to create a swirl effect. Do not overmix to maintain the distinct swirls.
Transfer the ice cream to a lidded, freezer-safe container. Cover and freeze for at least 4 hours or until firm.
Allow the ice cream to sit at room temperature for a few minutes before scooping for easier serving.
Nutrition Facts
Calories |
3446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 260.3 g | 334% | |
| Saturated Fat | 183.3 g | 917% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 150 mg | 7% | |
| Total Carbohydrate | 282.3 g | 103% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 215.5 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 199 mg | 15% | |
| Iron | 36.1 mg | 201% | |
| Potassium | 3326 mg | 71% | |
*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.
