Vegan Blueberry Coconut Ice Cream

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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.

Submitted by Nattonori
Updated on January 14, 2022
2
Prep Time:
35 mins
Additional Time:
15 mins
Total Time:
50 mins
Servings:
14
Yield:
1 3/4 quarts
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Ingredients

Original recipe (1X) yields 14 servings

  • 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 (Optional)

  • 1 teaspoon stevia powder

  • ½ teaspoon xanthan gum, or more as desired (Optional)

  • ¼ teaspoon Himalayan black salt (Optional)

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.

Cook's Notes:

Use fresh or frozen blueberries (thawed) as desired. Adjust amount based on your preferences and the type of blueberries used. Wild blueberries have more concentrated flavor and color than domestic, so you'd need less. You may also substitute or mix and match with Saskatoon serviceberries, black currants, bilberries, huckleberries, blackberries, raspberries, strawberries, or any other berries instead.

The stevia can be partially or wholly substituted with about 1 cup powdered erythritol or another sweetener.

Instead of flax seeds, you can use the same amount of ground chia seeds, up to 2 tablespoons Ener-G(R) Egg Replacer(TM), or whatever you like to use in place of 4 eggs.

Nutrition Facts (per serving)

142 Calories
14g Fat
6g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 14
Calories 142
% Daily Value *
Total Fat 14g 18%
Saturated Fat 12g 59%
Sodium 54mg 2%
Total Carbohydrate 6g 2%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 2g 3%
Vitamin C 3mg 3%
Calcium 21mg 2%
Iron 2mg 12%
Potassium 160mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.