Low Sodium Dairy-Free Blueberry Pancake Ice Cream

Indulge in the creamy, guilt-free delight of Low Sodium Dairy-Free Blueberry Pancake Ice Cream—a frozen treat that combines comfort food nostalgia with nutritious ingredients. This unique recipe uses full-fat coconut milk for a velvety base, while fresh blueberries and ripe banana add natural sweetness and vibrant flavor. The addition of gluten-free rolled oats and a hint of baking powder gives this dessert its signature "pancake" essence, creating a rich yet wholesome indulgence. Sweetened with maple syrup and brightened with a splash of lemon juice, this vegan ice cream is perfect for those seeking a low-sodium, dairy-free, and gluten-free dessert option. Swirled with a luscious blueberry compote and churned to creamy perfection, it’s a refreshing twist on classic comfort flavors. Serve it scoopable straight from the freezer or let it soften for an irresistible soft-serve treat! Perfect for summer gatherings or everyday indulgence, this recipe is a must-try for health-conscious dessert lovers.

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 6

Ingredients

• 14 oz Canned coconut milk (full-fat)
• 1 cup Blueberries (fresh or frozen)
• 0.25 cup Maple syrup
• 1 unit Banana (ripe, medium-sized)
• 1 teaspoon Vanilla extract
• 1 tablespoon Lemon juice
• 0.5 cup Rolled oats (gluten-free)
• 0.5 teaspoon Baking powder
• 2 tablespoons Arrowroot powder (or cornstarch)

Directions

Step 1

In a small saucepan over medium heat, combine blueberries and maple syrup. Cook until the blueberries begin to break down and release their juices, about 5 minutes.

Step 2

Mash the blueberry mixture slightly with a fork, then set aside to cool.

Step 3

In a blender, combine coconut milk, banana, vanilla extract, lemon juice, rolled oats, baking powder, and arrowroot powder. Blend until the mixture is smooth and creamy.

Step 4

Add the cooled blueberry mixture to the blender and pulse a few times to incorporate. You want to swirl the blueberry mix without fully blending it in.

Step 5

Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes, until the ice cream reaches a soft serve consistency.

Step 6

Transfer the ice cream to an airtight container, smoothing the top with a spatula. For firmer ice cream, cover and freeze for at least 2 hours.

Step 7

Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly. Scoop and serve immediately.

Nutrition Facts

Serving size	(852.4g)

Amount per serving	% Daily Value*
Calories	1560.6

Total Fat 99.2g	0%
Saturated Fat 84.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 294.7mg	0%
Total Carbohydrate 176.5g	0%
Dietary Fiber 20.4g	0%
Total Sugars 100.6g
Protein 15.7g	0%

Vitamin D 0IU	0%
Calcium 109.4mg	0%
Iron 15.6mg	0%
Potassium 1786.0mg	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: 53.7%

Protein: 3.8%

Carbs: 42.5%