Vegan Homemade Blueberry Ice Cream
Indulge in the creamy, dreamy delight of Vegan Homemade Blueberry Ice Cream, a refreshing plant-based dessert that’s as wholesome as it is delicious. Bursting with the natural sweetness of fresh blueberries, this dairy-free treat gets its rich and silky texture from a luscious blend of full-fat coconut milk and almond milk. Sweetened naturally with maple syrup and brightened with a splash of tangy lemon juice, this ice cream delivers the perfect balance of sweet and tart in every spoonful. Simple to make, it requires just a few basic steps: simmer the blueberries, blend with a cornstarch-thickened base, and churn into a velvety frozen masterpiece. Perfect for summer afternoons or any occasion you crave a cool, fruity indulgence, this recipe is a must-try for vegans and non-vegans alike. Serve it in bowls or cones, and savor the taste of homemade goodness!
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Ingredients
- 2 cups fresh blueberries
- 1 can (13.5 oz) canned full-fat coconut milk
- 1 cup almond milk
- 0.5 cup maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
Directions
Step 1
Rinse the blueberries thoroughly under cold water. In a medium saucepan, combine the blueberries and maple syrup. Cook over medium heat for about 5 minutes, stirring occasionally until the blueberries start to release their juices and soften.
Step 2
Once the blueberries are soft, gently mash them with a fork or potato masher while still in the saucepan. Let them cool for a few minutes.
Step 3
In a small bowl, mix the cornstarch with the water to make a slurry. Ensure it is smooth without any lumps.
Step 4
Add the canned coconut milk, almond milk, and vanilla extract to the blueberry mixture. Stir well to combine.
Step 5
Whisk in the cornstarch slurry and cook the mixture over medium heat. Stir continuously until the mixture thickens slightly, about 2-3 minutes.
Step 6
Remove the saucepan from the heat and add the lemon juice. Stir to incorporate fully.
Step 7
Allow the mixture to cool to room temperature, then transfer to a blender. Blend until the mixture is smooth, ensuring no lumps remain.
Step 8
Pour the blended mixture into a bowl, cover, and refrigerate for at least 4 hours or until thoroughly chilled. Overnight is best for optimal results.
Step 9
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
Step 10
Transfer the churned ice cream to a freezer-safe container and freeze for at least 2 hours to firm up. Before serving, let it sit at room temperature for a few minutes to soften slightly.
Nutrition Facts
| Serving size | (1099.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1599.0 |
| Total Fat 95.8g | 0% |
| Saturated Fat 80.9g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 0mg | 0% |
| Sodium 207.8mg | 0% |
| Total Carbohydrate 198.0g | 0% |
| Dietary Fiber 7.6g | 0% |
| Total Sugars 165.4g | |
| Protein 11.1g | 0% |
| Vitamin D 78.1IU | 0% |
| Calcium 475.5mg | 0% |
| Iron 14.2mg | 0% |
| Potassium 1339.8mg | 0% |
Source of Calories