Dairy-Free Blueberry Swirl Ice Cream
Indulge in the creamy, dreamy delight of Dairy-Free Blueberry Swirl Ice Cream, a luscious, plant-based treat that’s perfect for summer or any time you crave a refreshing dessert. Made with rich full-fat coconut milk and coconut cream, this ice cream boasts a velvety texture without a drop of dairy. Sweetened naturally with maple syrup and infused with fragrant vanilla, each bite is as indulgent as it is wholesome. The star of this recipe is the vibrant blueberry swirl, made from fresh blueberries, a touch of lemon juice, and just enough sugar to bring out their natural sweetness. Swirled to perfection, these ribbons of fruity goodness add a stunning visual contrast and a burst of flavor. With just 15 minutes of prep and no compromise on taste, this homemade dairy-free ice cream is both satisfying and simple to make. Serve it in a bowl, scoop it onto cones, or pair it with your favorite vegan desserts for an unforgettable treat!
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Ingredients
- 800 ml Full-fat coconut milk
- 200 ml Coconut cream
- 120 ml Maple syrup
- 2 tsp Vanilla extract
- 0.25 tsp Salt
- 200 g Fresh blueberries
- 1 tbsp Lemon juice
- 2 tbsp Granulated sugar
Directions
Step 1
In a medium saucepan, combine the blueberries, lemon juice, and granulated sugar. Cook over medium heat, stirring occasionally, until the blueberries break down and the mixture thickens slightly, about 8-10 minutes.
Step 2
Remove from heat and allow the blueberry mixture to cool completely. For a smoother swirl, you can blend the mixture and then strain it to remove the skins.
Step 3
In a large mixing bowl, whisk together the coconut milk, coconut cream, maple syrup, vanilla extract, and salt until smooth and well combined.
Step 4
Chill the coconut milk mixture in the refrigerator for at least 1 hour to ensure it is very cold.
Step 5
Pour the chilled coconut milk mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes, until the mixture reaches a soft-serve consistency.
Step 6
Transfer half of the churned ice cream to a lidded container. Drizzle half of the blueberry sauce over the ice cream. Repeat with the remaining ice cream and blueberry sauce, creating layers.
Step 7
Use a knife or skewer to gently swirl the blueberry sauce through the ice cream, being careful not to overmix.
Step 8
Cover the container and freeze for at least 4 hours or until the ice cream is firm.
Step 9
Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly.
Nutrition Facts
| Serving size | (1381.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3216.6 |
| Total Fat 226.7g | 0% |
| Saturated Fat 202.6g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 0mg | 0% |
| Sodium 795.6mg | 0% |
| Total Carbohydrate 312.8g | 0% |
| Dietary Fiber 23.2g | 0% |
| Total Sugars 282.8g | |
| Protein 22.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 150.8mg | 0% |
| Iron 26.2mg | 0% |
| Potassium 2523.2mg | 0% |
Source of Calories