Dairy-Free Blueberry Pancake Ice Cream
Indulge in the ultimate fusion dessert with this Dairy-Free Blueberry Pancake Ice Cream! Bursting with the wholesome richness of coconut cream and almond milk, this unique recipe combines the tangy sweetness of fresh blueberry syrup with the comforting crumbles of golden, skillet-cooked pancakes. Sweetened naturally with maple syrup and completely dairy-free, this luscious treat is churned to perfection for a creamy, smooth texture that’s ideal for those with dietary restrictions. Perfect for summertime scoops or an anytime indulgence, each bite delivers a delightful medley of flavors and textures that will keep you coming back for more. Serve it as a refreshing dessert, or get creative with seasonal toppings for a full sensory experience!
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Ingredients
- 400 ml coconut cream
- 250 ml almond milk
- 120 ml maple syrup
- 2 teaspoons vanilla extract
- 200 g blueberries
- 50 g all-purpose flour
- 1 teaspoon baking powder
- 30 g sugar
- 0.5 teaspoon salt
- 1 tablespoon coconut oil
Directions
Step 1
Place the coconut cream, almond milk, 100 ml of maple syrup, and vanilla extract in a blender. Blend until smooth and well combined.
Step 2
In a small saucepan over medium heat, combine the blueberries and remaining maple syrup. Cook for about 5 minutes until the blueberries start to break down and the mixture becomes syrupy. Set aside to cool.
Step 3
In a separate bowl, whisk together the all-purpose flour, baking powder, sugar, and salt.
Step 4
Heat the coconut oil in a frying pan over medium heat. Add the flour mixture to the pan, stirring continuously to create a smooth batter. Cook the batter like a single pancake, flipping once until golden brown and cooked through. Remove from pan and let cool.
Step 5
Once cooled, crumble the pancake into small pieces and set aside.
Step 6
Pour the coconut cream mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Step 7
Gently fold in the blueberry syrup and pancake crumbles into the churned ice cream.
Step 8
Transfer the mixture to an airtight container and freeze for at least 2 hours or until firm.
Step 9
Scoop and serve the dairy-free blueberry pancake ice cream. Enjoy your delicious treat!
Nutrition Facts
| Serving size | (1087.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2509.1 |
| Total Fat 84.2g | 0% |
| Saturated Fat 73.9g | 0% |
| Polyunsaturated Fat 1.5g | |
| Cholesterol 0mg | 0% |
| Sodium 1928.8mg | 0% |
| Total Carbohydrate 433.5g | 0% |
| Dietary Fiber 8.2g | 0% |
| Total Sugars 378.2g | |
| Protein 12.8g | 0% |
| Vitamin D 82.5IU | 0% |
| Calcium 439.5mg | 0% |
| Iron 3.7mg | 0% |
| Potassium 561.3mg | 0% |
Source of Calories