Vegan Blueberry Ice Cream
Try this Vegan Blueberry Ice Cream recipe, or contribute your own.
Try this Vegan Blueberry Ice Cream recipe, or contribute your own.
- 2 teaspoons pure vanilla extract
- 2 cups frozen blueberries
- 1 (13.66 oz) can full fat coconut milk (i recommend found in the asian section of your grocery store)
- 1 (13.66 oz) can unsweetened vanilla almond milk (to i poured my almond milk into the empty coconut milk can)
- 1/3 upmaple syrup (honey could be used but is not vegan)
- Carbohydrate 38.7896 g
- Cholesterol 0 mg
- Fat 1.98904 g
- Fiber 8.37000014781952 g
- Protein 1.30704 g
- Saturated Fat 0.16514 g
- Serving Size 1 1 Serving (318g)
- Sodium 3.856 mg
- Sugar 30.4195998521805 g
- Trans Fat 0.675724 g
- Calories 182 calories
Step-by-step
- Combine all ingredients in a high speed blender and blend until ingredients are thoroughly combined.
- Prepare ice cream maker according to instructions and pour blended ingredients into the bowl of the ice cream maker.
- Allow ingredients to churn for recommended time (mine takes 20 minutes).
- Ice cream will be like soft serve. If you want a more frozen ice cream, transfer it to a freezer safe container (I use a 9 x 5 loaf pan) and let ice cream harden in the freezer for about 20 minutes.
- Use a spoon or ice cream scoop to serve in bowls or cones and use your favorite toppings to create an extra delicious healthier ice cream.
My Easy Vegan Blueberry Ice Cream Adventure
As a busy working mom, finding time for anything other than work and chauffeuring kids feels like a luxury. But let’s be honest, even busy moms deserve a little indulgence! That’s where this ridiculously easy vegan blueberry ice cream recipe comes in. Forget spending hours in the kitchen; this recipe is so quick and simple, you’ll have a delightful dessert ready before the kids finish their homework. And the best part? It's completely vegan, so everyone can enjoy it, no matter their dietary preferences.
I stumbled upon this recipe while searching for healthy dessert options that didn't require a chemistry degree. I’m always on the lookout for quick, healthy, and delicious recipes that fit into my hectic schedule. This one ticked all the boxes. The creamy texture is unbelievably smooth, thanks to the combination of coconut milk and almond milk. The sweetness from the maple syrup is perfectly balanced, preventing that overly sugary aftertaste some vegan ice creams can have. And the burst of fresh blueberries? Pure heaven. I’ve made this several times now, and each time, my family raves about it. It’s become a regular weekend treat, and it’s always a crowd-pleaser.
The beauty of this recipe is its adaptability. Feeling creative? Try adding a swirl of chocolate, chopped nuts, or even a sprinkle of coconut flakes. The possibilities are endless! I’ve even experimented with other berries, and the results have been equally delicious. Raspberry and strawberry variations are now firm favorites in our house. This versatility is a huge plus for me, as it allows me to change things up depending on what’s available at the grocery store or what my family is craving.
Making this ice cream is a stress-free experience. The simple blending process is perfect for those rushed evenings, and the minimal cleanup is a major win! I find myself making double batches so I always have some on hand for those unexpected guests or spontaneous dessert cravings. My kids love helping me make it too – it's a fun family activity, and they love the sense of accomplishment that comes with creating something so delicious.
Beyond the ease and deliciousness, what makes this recipe truly special is its health benefits. Using fresh, whole ingredients ensures that my family is consuming a dessert that's not laden with artificial sweeteners, unhealthy fats, or preservatives. It's a healthier alternative to store-bought ice creams, and I love knowing I’m providing my family with a treat that nourishes them as well as delights them. This makes it a guilt-free indulgence that I can truly enjoy without worrying about the consequences.
So, if you're looking for a quick, easy, healthy, and unbelievably delicious vegan ice cream recipe, look no further. This is it. It's perfect for busy weeknights, relaxed weekends, or any occasion where you want a simple yet impressive dessert. Give it a try, and let me know what you think in the comments! I bet it will become a new family favorite in no time.
Ingredients:
- 2 teaspoons pure vanilla extract
- 2 cups frozen blueberries
- 1 (13.66 oz) can full-fat coconut milk
- 1 (13.66 oz) can unsweetened vanilla almond milk
- 1/3 cup maple syrup
