In the realm of delectable vegan desserts, "Vegan Blueberry Coconut Ice Cream" stands out as a symphony of flavors and a testament to the limitless culinary possibilities that plant-based ingredients offer. This creamy, refreshing treat combines the tangy sweetness of blueberries, the rich creaminess of coconut milk, and a touch of natural sweetness from agave or maple syrup. With its vibrant purple hue, it's not just a feast for the taste buds but also a delightful visual delight. Whether you're a vegan seeking a guilt-free indulgence, a dairy-intolerant individual, or simply someone looking for a refreshing and unique dessert, this article will guide you through the process of creating the perfect vegan blueberry coconut ice cream, ensuring a culinary experience like no other.
Here are our top 6 tried and tested recipes!
COCONUT BLUEBERRY ICE CREAM | VEGAN, NO CHURN
Only a few ingredients are needed to create this recipe for your own healthy Coconut-blueberry ice cream! A perfect cold treat in the summer.
Provided by Gabrielle
Categories Dessert
Time 2m
Yield 6
Number Of Ingredients 3
Steps:
- Simply blend everything with a blender or an immersion blender for about 30-45 seconds. You want it to be as smooth as possible, but you also want to create a lot of air bubbles.
- Pour everything in a freezer-friendly container, and put it in the freezer for at least 3-4 hours, or overnight.
- If frozen solid, simply remove from freezer and leave at room temperature for about 30 minutes to soften. You can use an ice cream scoop to form nice ice cream balls. Enjoy!
Nutrition Facts : Calories 187 kcal, Carbohydrate 16 g, Protein 1 g, Fat 14 g, SaturatedFat 12 g, Sodium 10 mg, Sugar 11 g, ServingSize 1 serving
VEGAN 3-INGREDIENT COCONUT AND BLUEBERRY ICE CREAM
This coconut and blueberry vegan ice cream is not only delicious, but really easy to make! All you need are three simple ingredients and a food processor
Provided by Alexandria McAndrew
Categories Dessert
Time 4h10m
Number Of Ingredients 3
Steps:
- Add all ingredients to a food processor.
- Pulse until relatively smooth and creamy, about a minute or two.
- Line a loaf pan with parchment paper. Add ice cream in an even layer, cover and freeze.
- For soft serve consistency, eat immediately or freeze for an hour or so. For a hard scoopable ice cream, freeze for 3-4 hours.
VEGAN COCONUT BLUEBERRY ICE-CREAM
Blueberries are gently swirled into a coconut whip cream base, which creates a colorful dessert that tastes as delish as coconut and blueberries themselves.
Provided by Anupama
Categories Dessert
Time 5h10m
Yield 5
Number Of Ingredients 9
Steps:
- Blend together blueberries and sugar in a blender or food processor. Blend until smooth.
- Pass it through a sieve and set aside.
- NOTE: Watch the recipe video to learn how to perform these cooking steps.
- Remove water from chilled coconut milk (400 ml) and carefully scoop the cream into a mixing bowl.
- Using an electric beater, whip up the coconut cream on high speed until it's light and fluffy, or 4-5 minutes.
- Add the condensed coconut milk and whip on high speed for another 3-4 minutes.
- Add vanilla extract and fold gently. Add blueberry sauce and gently swirl to create a marbled effect.
- Transfer to a an airtight container and top with shredded coconut and chocolate chunks.
- Freeze for 4 hours or overnight.
- Keep ice-cream at room temperature for 3-4 minutes, to make it easier to scoop. Serve in waffle cones or cups! Enjoy!
- NOTE: Watch the recipe video to learn how to perform these cooking steps.
- ENJOY THIS RECIPE.
Nutrition Facts : Calories 209 calories, ServingSize 1 serving
VEGAN BLUEBERRY COCONUT ICE CREAM
A vibrant vegan ice cream made with blueberries and creamy coconut milk.
Provided by Aimee
Categories Vegan Ice Cream
Time 6h15m
Number Of Ingredients 7
Steps:
- Mix all the ingredients, except the alcohol, together in a blender and mix until smooth.
- Pour into a saucepan and bring to a boil. Once boiling, remove from the heat and whisk until smooth and thickened.
- Stir in the alcohol, if using.
- Pour into a container and chill overnight.
- Once the mixture is chilled, you simply need to add it to your ice cream machine, following the manufacturer's instructions. Once churned, add to a shallow, freezer-safe container and freeze for at least 6 hours or overnight.
- If you have a stand mixer with a metal bowl, you can freeze the bowl overnight and "churn" the ice cream using the paddle attachment.
- Otherwise, you will need to whisk the mixture well before freezing it and may need to check on it a couple of times and whisk again to add lot's of air to it and prevent it turning icy.
Nutrition Facts : Fiber 0 grams fiber
BLUEBERRY COCONUT ICE CREAM
I love to create new recipes and of course using all of my amazing electronics, accessories and beautiful items. In this recipe I used my Ninja® blender to combine the ingredients. My Hamilton Beach® ice cream maker then to store and serve my ice cream - I just love my Zak Designs® products! Life is good with delicious food and awesome products!
Provided by Cindy Anschutz Barbieri
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 4h20m
Yield 6
Number Of Ingredients 7
Steps:
- Blend cream, coconut milk, blueberries, honey, and lemon extract together in a blender until smooth. Add shredded coconut and pulse 2 times. Pour mixture into a saucepan.
- Whisk egg yolks into cream mixture; bring to a boil. Immediately remove saucepan from heat and pour into a bowl. Cover bowl with plastic wrap, pressing the wrap so it touches the cream mixture. Refrigerate until completely chilled, at least 3 hours or overnight.
- Transfer cream mixture to an ice cream maker and process according to manufacturer's instructions until desired consistency is reached. Immediately scoop ice cream out of ice cream maker so it doesn't freeze to sides of bowl.
Nutrition Facts : Calories 359.5 calories, Carbohydrate 13.1 g, Cholesterol 149.8 mg, Fat 34.1 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 23.6 g, Sodium 32.2 mg, Sugar 8.5 g
VEGAN UBE-BLUEBERRY ICE CREAM
If you want a vegan ice cream ready in less than 5 minutes, look no further! Just remember to chill your coconut cream first.
Provided by thedailygourmet
Categories Desserts Fruit Desserts Blueberry Dessert Recipes
Time 5m
Yield 6
Number Of Ingredients 4
Steps:
- Pour coconut cream into a high-speed blender (such as Vitamix®). Add ube, blueberries, and agave syrup. Cover and blend for about 1 minute, starting at Variable 1 and slowly increasing to the highest speed. Use the tamper to press the ingredients toward the blades.
- Serve immediately for a soft-serve consistency. Store in the freezer for a firmer consistency.
Nutrition Facts : Calories 293.9 calories, Carbohydrate 23 g, Fat 23.2 g, Fiber 2.7 g, Protein 3.5 g, SaturatedFat 20.4 g, Sodium 11.9 mg, Sugar 5.8 g
Tips:
- For a creamier texture, use full-fat coconut milk and cashews.
- If you don't have coconut sugar, you can use another granulated sweetener, such as cane sugar or maple sugar.
- If you don't have a high-powered blender, you can soak the cashews in hot water for 1 hour before blending.
- For a more intense blueberry flavor, use fresh blueberries.
- If you don't have an ice cream maker, you can freeze the ice cream in a covered container and stir it every 30 minutes until it is frozen.
Conclusion:
This vegan blueberry coconut ice cream is a delicious and refreshing treat that is perfect for a hot summer day. It is made with simple, healthy ingredients and is easy to make. Whether you are a vegan or not, you are sure to enjoy this delicious ice cream.
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