Gluten-Free Dairy-Free Blueberry Pancake Ice Cream

Meet your new favorite dessert fusion: Gluten-Free Dairy-Free Blueberry Pancake Ice Cream! This indulgent yet allergy-friendly recipe combines fluffy, golden gluten-free pancakes and the creamy decadence of dairy-free coconut-based ice cream, studded with bursts of juicy blueberries and a zing of lemon zest. Sweetened naturally with maple syrup and agave, this dessert hits the perfect balance of wholesome and indulgent. The pancakes are folded into the frozen treat, adding bites of soft, cake-like texture that will leave your taste buds wanting more. With just a few easy steps and simple, plant-based ingredients like almond milk and coconut cream, this recipe is perfect for summer parties, brunch-inspired desserts, or satisfying a midweek sweet tooth. Plus, it’s entirely vegan and free from gluten, making it a crowd-pleaser for all dietary needs.

Nutriscore Rating: 48/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 6

Ingredients

• 1 cup Gluten-free flour
• 2 teaspoons Baking powder
• 0.5 teaspoon Salt
• 1 cup Almond milk
• 2 tablespoons Maple syrup
• 1 teaspoon Vanilla extract
• 2 tablespoons Coconut oil
• 1 cup Fresh blueberries
• 1 cup Coconut cream
• 3 tablespoons Agave syrup
• 1 teaspoon Lemon zest

Directions

Step 1

In a mixing bowl, combine the gluten-free flour, baking powder, and salt.

Step 2

In another bowl, mix together almond milk, maple syrup, vanilla extract, and melted coconut oil.

Step 3

Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.

Step 4

Gently fold in half of the blueberries into the pancake batter.

Step 5

Heat a non-stick pan over medium heat. Pour 1/4 cup of batter for each pancake onto the pan, cooking until bubbles form on the surface.

Step 6

Flip the pancake and cook for another 2-3 minutes until golden brown. Set aside to cool completely.

Step 7

For the ice cream base, whisk together the coconut cream, agave syrup, and lemon zest until smooth and well combined.

Step 8

Chop the cooled pancakes into small squares and fold them into the coconut cream mixture.

Step 9

Gently stir in the remaining blueberries into the cream mixture.

Step 10

Transfer the mixture to a freezer-safe container and freeze for at least 4 hours or until firm.

Step 11

Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly, then scoop and serve.

Nutrition Facts

Serving size	(891.4g)

Amount per serving	% Daily Value*
Calories	2054.0

Total Fat 72.4g	0%
Saturated Fat 60.9g	0%
Polyunsaturated Fat 1.5g
Cholesterol 0mg	0%
Sodium 2313.3mg	0%
Total Carbohydrate 343.1g	0%
Dietary Fiber 10.8g	0%
Total Sugars 226.1g
Protein 12.5g	0%

Vitamin D 78.1IU	0%
Calcium 441.9mg	0%
Iron 3.3mg	0%
Potassium 574.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.4%

Protein: 2.4%

Carbs: 66.2%