Vegan Blueberry Coconut Ice Cream recipe

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Ingredients

2 tablespoons roasted flax seeds
2 (15 ounce) cans full-fat coconut milk, chilled
2 cups blueberries
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 teaspoon coconut oil
1 teaspoon stevia powder
½ teaspoon xanthan gum, or more as desired
¼ teaspoon Himalayan black salt

Nutrition Info

141.7 calories
carbohydrate: 5.5 g
cholesterol: : -
fat: 13.8 g
fiber: 1.7 g
protein: 1.6 g
saturatedFat: 11.8 g
servingSize: -
sodium: 54.1 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pulse flax seeds in a coffee grinder until finely ground.

  2. Combine 1 can coconut milk, blueberries, and lemon juice in a blender, puree until blueberry skins break down completely. Add ground flax seeds, remaining coconut milk, vanilla extract, coconut oil, stevia, xanthan gum, and salt, puree until very smooth.

  3. Transfer blender container to the freezer to chill mixture briefly, about 15 minutes.

  4. Pour mixture into an ice cream maker and churn according to manufacturer's instructions, about 20 minutes. Transfer to a lidded container before serving.

Recipe Yield

1 3/4 quarts

Recipe Note

Easy, vegan, sugar-free, no-cook delectable blueberry ice cream. Who said treat food can't be healthy? Serve immediately or freeze until firm. If it's thoroughly frozen, transfer to the refrigerator 30 minutes before serving for easier scooping, or divide with a thin, sharp knife.

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