Vegan Blueberry Ice Cream

Only 5 ingredients for this luscious, creamy, healthy vegan blueberry ice cream. Your welcome!

Course Dessert

Cuisine American

Prep Time 45

Total Time 45

Servings servings

Calories 110

Author Kim

1 13.66 oz can full fat coconut milk (I recommend Thai Kitchen brand, found in the Asian section of your grocery store)
1 13.66 oz can unsweetened vanilla almond milk (to measure, I poured my almond milk into the empty coconut milk can)
1/3 cup maple syrup honey could be used, but is not vegan
2 teaspoons pure vanilla extract
2 cups frozen blueberries

Combine all ingredients in a high speed blender and blend until ingredients are thoroughly combined.
Prepare ice cream maker according to instructions and pour blended ingredients into the bowl of the ice cream maker.
Allow ingredients to churn for recommended time (mine takes 20 minutes).
Ice cream will be like soft serve. If you want a more frozen ice cream, transfer it to a freezer safe container (I use a 9 x 5 loaf pan) and let ice cream harden in the freezer for about 20 minutes.
Use a spoon or ice cream scoop to serve in bowls or cones and use your favorite toppings to create an extra delicious healthier ice cream.

Any combination of milk should work. However, you will get best results using at least half of a full fat milk.
You change up this recipe by using any of your favorite frozen fruits.
Yields 1.5 quarts