Paleo Dairy-Free Blueberry Pancake Ice Cream
Indulge in the delightful fusion of breakfast and dessert with this Paleo Dairy-Free Blueberry Pancake Ice Cream—a perfect treat for those seeking a healthier, allergen-friendly indulgence! This creamy, coconut milk-based ice cream is naturally sweetened with maple syrup and infused with the vibrant flavor of fresh blueberries. What sets it apart are the tender, golden-brown bites of paleo pancakes made with nutrient-rich coconut flour, creating an irresistible texture in every scoop. Completely dairy-free, grain-free, and made with wholesome ingredients, this recipe is a dream come true for paleo dieters and anyone craving a guilt-free frozen dessert. Perfect for summer gatherings or a cozy treat, it’s as easy to make as it is to devour.
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Ingredients
- 2 cups Coconut milk (full-fat)
- 1.5 cups Fresh blueberries
- 0.5 cup Maple syrup
- 1 teaspoon Vanilla extract
- 1 tablespoon Coconut oil
- 0.25 cup Coconut flour
- 1 large Egg
- 0.25 teaspoon Baking soda
- 0.25 teaspoon Sea salt
Directions
Step 1
In a medium saucepan, combine 1 cup of fresh blueberries and 1/4 cup of maple syrup over medium heat. Simmer for about 5 minutes until the blueberries have released their juices and soften. Remove from heat and allow to cool.
Step 2
In a medium mixing bowl, whisk together the coconut flour, baking soda, and sea salt. In another bowl, whisk the egg, remaining 1/4 cup maple syrup, and 1 tablespoon coconut oil until well combined. Add the wet ingredients to the dry ingredients and stir until just combined.
Step 3
Heat a non-stick skillet over medium heat. Add spoonfuls of the pancake batter to the skillet, cooking until golden brown on each side. This should make about 4-6 small pancakes. Set aside and allow to cool, then chop into small pieces.
Step 4
In a blender, combine the coconut milk, cooled blueberry syrup, the remaining 1/2 cup of fresh blueberries, and vanilla extract. Blend until smooth and creamy.
Step 5
Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions. During the last 5 minutes of churning, add the chopped pancake pieces to mix them through the ice cream.
Step 6
Once churned, transfer the ice cream to a freezer-safe container and freeze for at least 2 hours or until firm. Let the ice cream sit at room temperature for a few minutes before scooping and serving.
Nutrition Facts
| Serving size | (930.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1993.9 |
| Total Fat 140.9g | 0% |
| Saturated Fat 119.9g | 0% |
| Polyunsaturated Fat 2.2g | |
| Cholesterol 219.5mg | 0% |
| Sodium 1120.7mg | 0% |
| Total Carbohydrate 183.9g | 0% |
| Dietary Fiber 27.6g | 0% |
| Total Sugars 147.7g | |
| Protein 23.9g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 122.4mg | 0% |
| Iron 18.1mg | 0% |
| Potassium 1704.6mg | 0% |
Source of Calories