Whole30 Dairy-Free Blueberry Pancake Ice Cream
Indulge in the creamy, dreamy treat that is Whole30 Dairy-Free Blueberry Pancake Ice Cream—a guilt-free spin on dessert that combines the luscious flavor of ripe blueberries with the comforting taste of pancakes, all while adhering to Whole30 guidelines. This recipe uses a velvety cashew and coconut milk base, naturally sweetened with pure maple syrup and brightened with a hint of lemon juice. What makes it truly special is the addition of mini grain-free pancakes, made from almond flour and cinnamon, crumbled right into the churned ice cream for delightful bursts of texture. Perfect for those following a dairy-free, Whole30, or Paleo lifestyle, this frozen treat is easy to whip up and packed with flavor. Serve it as a unique summertime dessert or enjoy it as a satisfying snack, topped with fresh blueberries for extra flair!
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Recipe Information
Ingredients
- 1 cup raw cashews
- 1 can coconut milk (full-fat)
- 1.5 cups blueberries
- 3 tablespoons pure maple syrup
- 1.5 teaspoons vanilla extract
- 1 tablespoon lemon juice
- 1 cup almond flour
- 0.25 cup unsweetened applesauce
- 1 teaspoon baking powder (grain-free, such as arrowroot starch and cream of tartar)
- 1 teaspoon cinnamon
- 0.25 teaspoon salt
Instructions
Soak 1 cup of raw cashews in water for at least 4 hours or overnight. Drain and rinse before using.
In a blender, combine the soaked cashews, 1 can of coconut milk, 1.5 cups of blueberries, 3 tablespoons of pure maple syrup, 1.5 teaspoons of vanilla extract, and 1 tablespoon of lemon juice.
Blend the mixture on high speed until completely smooth and creamy.
Transfer the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes.
While the ice cream churns, preheat a non-stick skillet over medium heat for the pancake pieces.
In a mixing bowl, whisk together 1 cup of almond flour, 0.25 cup of unsweetened applesauce, 1 teaspoon of grain-free baking powder, 1 teaspoon of cinnamon, and 0.25 teaspoon of salt.
Pour small amounts of the batter onto the preheated skillet to form mini pancakes, cooking for about 2-3 minutes on each side until golden brown.
Once cooked, allow the pancakes to cool slightly, then crumble them into small pieces.
About 5 minutes before the ice cream is done churning, add the crumbled pancake pieces into the ice cream maker.
Once the ice cream is finished churning, transfer it to an airtight container and freeze for at least 2 hours to firm up.
Serve scoops of the ice cream garnished with extra fresh blueberries if desired.
Nutrition Facts
Calories |
1530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.7 g | 136% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1125 mg | 49% | |
| Total Carbohydrate | 124.2 g | 45% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 61.6 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 307 mg | 24% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 993 mg | 21% | |
*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.
