VEGAN BLUEBERRY COCONUT ICE CREAM

Vegan Blueberry Coconut Ice Cream image

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.

Provided by Nattonori

Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes

Time 50m

Yield 14

Number Of Ingredients 9

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

Steps:

Pulse flax seeds in a coffee grinder until finely ground.
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.
Transfer blender container to the freezer to chill mixture briefly, about 15 minutes.
Pour mixture into an ice cream maker and churn according to manufacturer's instructions, about 20 minutes. Transfer to a lidded container before serving.

Nutrition Facts : Calories 141.7 calories, Carbohydrate 5.5 g, Fat 13.8 g, Fiber 1.7 g, Protein 1.6 g, SaturatedFat 11.8 g, Sodium 54.1 mg, Sugar 2.1 g