Best Vegan Blueberry Coconut Ice Cream Recipes

VEGAN COCONUT BLUEBERRY ICE-CREAM

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.

VEGAN 3-INGREDIENT COCONUT AND BLUEBERRY ICE CREAM

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.

KISS BLUEBERRY COCONUT ICE CREAM (DAIRY FREE)

Steps:

• In a medium saucepan, heat blueberries and honey on medium-high heat until they come to a boil. Turn down heat, mash blueberries and simmer for 2-3 minutes.
• Let blueberries cool at least 5 minutes.
• In a Vitamix or high-speed blender, pour blueberry-honey mixture and both milks.
• Blend on high until mixed well and pour mixture into a standard bread pan, cover with 2 layers plastic wrap and freeze for 20-24 hours.
• If using an ice-cream maker, complete up to Step 3 then let the mixture sit in the fridge for at least 2 hours before following the manufacturer's instructions.

BLUEBERRY, COCONUT & LIME ICE CREAM

Steps:

• Finely grate the zest from one of the limes and squeeze the juice from both. Put in a small pan with the sugar and heat gently, stirring to dissolve the sugar. Add the blueberries and simmer for 2 minutes, just until the skins start to split.
• Pour the blueberry mixture into a bowl and stir in the coconut cream. Leave to cool. Whip the cream in a large bowl until it just holds its shape, then gradually stir in the blueberry mixture. Put the bowl in the freezer for about 1 hour, until the mixture is set about 3cm in from the edges.
• Remove from the freezer and mix it all together using a whisk. When it's fairly smooth, return to the freezer for a further hour, then repeat the whisking one more time. Transfer the ice cream to a rigid container, cover and freeze until firm, or for up to a month. Before serving,move to the fridge for 30 minutes to soften it. Serve with extra blueberries scattered over.