Vegan Blueberry Swirl Ice Cream
Creamy, dreamy, and bursting with fruity flavor, this Vegan Blueberry Swirl Ice Cream is the ultimate dairy-free indulgence! Made with a rich blend of full-fat coconut milk and soaked cashews, this plant-based frozen dessert achieves a luxuriously smooth texture without a churn full of guilt. A homemade blueberry sauce, thickened with a cornstarch slurry, adds tangy bursts of flavor and a stunning swirl design worthy of any summer table. Naturally sweetened with maple syrup and brightened with a touch of lemon juice, this recipe strikes the perfect balance of sweet and tart. Perfect for vegans or anyone craving a refreshing, dairy-free treat, this ice cream is as beautiful as it is delicious. Serve it scooped into bowls or cones for a showstopping finale to your next warm-weather gathering!
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Ingredients
- 2 cans (13.5 oz each) Full-fat coconut milk
- 1 cup Cashew nuts, soaked overnight
- 0.5 cup Maple syrup
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon juice
- 1.5 cups Fresh blueberries
- 0.25 cup Granulated sugar
- 1 teaspoon Cornstarch
- 2 tablespoons Water
Directions
Step 1
Begin by preparing the blueberry swirl. In a small saucepan, combine the fresh blueberries and granulated sugar over medium heat. Stir occasionally until the blueberries release their juices and the sugar dissolves, about 5 minutes.
Step 2
In a small bowl, mix the cornstarch with the water to create a slurry. Add this mixture to the blueberry sauce, stirring continuously for another 2-3 minutes until the sauce thickens. Remove from heat and let it cool completely.
Step 3
Drain the soaked cashews and rinse them under cold water. Place them in a blender along with the coconut milk, maple syrup, vanilla extract, and lemon juice.
Step 4
Blend on high until the mixture is completely smooth and creamy, stopping to scrape down the sides as needed.
Step 5
Transfer the ice cream mixture to an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency, typically around 20-25 minutes.
Step 6
Gently fold the cooled blueberry sauce into the churned ice cream to create a swirl effect. Do not overmix to maintain the distinct swirls.
Step 7
Transfer the ice cream to a lidded, freezer-safe container. Cover and freeze for at least 4 hours or until firm.
Step 8
Allow the ice cream to sit at room temperature for a few minutes before scooping for easier serving.
Nutrition Facts
| Serving size | (1404.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3445.8 |
| Total Fat 260.3g | 0% |
| Saturated Fat 183.3g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 150.5mg | 0% |
| Total Carbohydrate 282.3g | 0% |
| Dietary Fiber 28.2g | 0% |
| Total Sugars 215.5g | |
| Protein 47.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 198.7mg | 0% |
| Iron 36.1mg | 0% |
| Potassium 3326.5mg | 0% |
Source of Calories