High Protein Dairy-Free Blueberry Pancake Ice Cream

Creamy, dreamy, and packed with protein, this High Protein Dairy-Free Blueberry Pancake Ice Cream is a guilt-free indulgence that will revolutionize your dessert game! Combining the velvety richness of canned coconut milk and almond milk with the natural sweetness of maple syrup and tangy bursts of fresh blueberries, this frozen treat brings irresistible pancake-inspired flavors to your bowl. Enhanced with blueberry protein powder and chia seeds for a nutritional boost, this ice cream is the perfect blend of healthy and delicious. It’s entirely dairy-free, making it ideal for plant-based eaters or those with dietary restrictions. Whether churned in an ice cream maker or stirred to perfection in your freezer, every scoop delivers a luscious, creamy texture with a hint of zesty lemon for balance. Serve it up as a unique post-workout snack, a refreshing summer dessert, or a better-for-you indulgence that doesn’t compromise on flavor.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 13.5 oz canned coconut milk
• 1 cup unsweetened almond milk
• 0.25 cup maple syrup
• 1 tsp vanilla extract
• 0.5 cup blueberry protein powder
• 1 cup fresh blueberries
• 1 tbsp lemon juice
• 2 tbsp chia seeds
• 1 tsp baking powder

Directions

Step 1

In a medium-sized saucepan over low heat, combine the canned coconut milk and almond milk. Stir occasionally until the mixture is warm but not boiling.

Step 2

Add maple syrup, vanilla extract, blueberry protein powder, and baking powder to the milk mixture, whisking until smooth and well-incorporated.

Step 3

In a blender, combine fresh blueberries with lemon juice. Blend until smooth, then stir in the chia seeds.

Step 4

Pour the blueberry mixture into the saucepan and thoroughly mix with the milk and protein powder base.

Step 5

Remove the saucepan from heat and let the mixture cool to room temperature.

Step 6

Once cooled, transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions, typically about 20-25 minutes.

Step 7

If you don’t have an ice cream maker, pour the mixture into a shallow container and place it in the freezer. Stir every 30 minutes for about 3-4 hours to ensure the ice cream maintains a creamy consistency.

Step 8

Once churned or frozen, transfer the ice cream to a lidded, freezer-safe container and freeze for at least 2 hours to firm up.

Step 9

Serve scoops of the high protein dairy-free blueberry pancake ice cream garnished with additional fresh blueberries, if desired.

Nutrition Facts

Serving size	(998.9g)

Amount per serving	% Daily Value*
Calories	1802.4

Total Fat 109.7g	0%
Saturated Fat 83.5g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 1262.4mg	0%
Total Carbohydrate 130.5g	0%
Dietary Fiber 14.9g	0%
Total Sugars 88.7g
Protein 93.6g	0%

Vitamin D 87.8IU	0%
Calcium 1022.7mg	0%
Iron 23.4mg	0%
Potassium 2113.5mg	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: 52.4%

Protein: 19.9%

Carbs: 27.7%