Coconut Blueberry Ice Cream | Vegan, No Churn
Only a few ingredients are needed to create this recipe for your own healthy Coconut-blueberry ice cream! A perfect cold treat in the summer.
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14
oz
full fat coconut milk
1 regular size can (398 mL/14 oz)
-
1 1/2
cup
organic or wild blueberries
fresh or frozen
-
1/4
cup
maple syrup
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Simply blend everything with a blender or an immersion blender for about 30-45 seconds. You want it to be as smooth as possible, but you also want to create a lot of air bubbles.
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Pour everything in a freezer-friendly container, and put it in the freezer for at least 3-4 hours, or overnight.
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If frozen solid, simply remove from freezer and leave at room temperature for about 30 minutes to soften. You can use an ice cream scoop to form nice ice cream balls. Enjoy!
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 187kcal | Fat: 14g | Saturated fat: 12g | Sodium: 10mg | Potassium: 204mg | Carbohydrates: 16g | Sugar: 11g | Protein: 1g | Vitamin A: 20% | Vitamin C: 4.3% | Calcium: 29% | Iron: 2.3%