VEGAN BLUEBERRY COCONUT ICE CREAM
A vibrant vegan ice cream made with blueberries and creamy coconut milk.
Provided by Aimee
Categories Vegan Ice Cream
Time 6h15m
Number Of Ingredients 7
Steps:
- Mix all the ingredients, except the alcohol, together in a blender and mix until smooth.
- Pour into a saucepan and bring to a boil. Once boiling, remove from the heat and whisk until smooth and thickened.
- Stir in the alcohol, if using.
- Pour into a container and chill overnight.
- Once the mixture is chilled, you simply need to add it to your ice cream machine, following the manufacturer's instructions. Once churned, add to a shallow, freezer-safe container and freeze for at least 6 hours or overnight.
- If you have a stand mixer with a metal bowl, you can freeze the bowl overnight and "churn" the ice cream using the paddle attachment.
- Otherwise, you will need to whisk the mixture well before freezing it and may need to check on it a couple of times and whisk again to add lot's of air to it and prevent it turning icy.
Nutrition Facts : Fiber 0 grams fiber
VEGAN BLUEBERRY LEMON ZEST COCONUT MILK ICE CREAM (GLUTEN-FREE)
This delicious Blueberry Lemon Zest Coconut Milk Ice Cream just needs 3 ingredients! You're going to love this easy to make, no churn ice cream recipe that can be ready to eat in less than 5 mins! This insanely creamy, fruity nice cream with a little bit of zing, is egg-free, dairy-free, gluten-free and totally vegan! Best of all, it is absolutely healthy and packed full of antioxidants, Vitamin C and folate for a healthy boost to your immune system! @bcblueberries #GoBlueSouthGran #instanomss
Provided by Nancy
Categories Dessert
Time 4m
Number Of Ingredients 4
Steps:
- Add ingredients (Thai coconut milk, organic coconut sugar and frozen blueberries) in the order above to your Vitamix blender. Liquids first, then powder and frozen items.
- Blend on high for 40 seconds and stirring occasionally with the tamper to keep pressing the ingredients towards the blade for a smooth, even blend.
- Fold in lemon zest after the ice cream has finished blending.
- Serve immediately and enjoy!
Nutrition Facts : Calories 757 calories, Sugar 107.8 g, Sodium 80 mg, Fat 16.3 g, SaturatedFat 14.3 g, TransFat 0 g, Carbohydrate 152.8 g, Fiber 3.9 g, Protein 2.4 g, Cholesterol 0 mg
COCONUT MILK ICE CREAM WITH FRESH BLUEBERRIES
Creamy coconut milk ice cream with fresh blueberries frozen to perfection! No ice cream maker needed for this no churn ice cream recipe. Let it thaw for a few minutes and it tastes just as good as a favorite soft serve dessert treat!
Provided by Danielle Fahrenkrug
Time 4h16m
Number Of Ingredients 6
Steps:
- In a large saucepan on low heat, whisk the coconut milk, sugar, lemon juice, egg yolks and vanilla. Cook the custard over low-medium heat whisking constantly for about 6 minutes until very hot and thickened. Do not let it boil.
- Remove from heat and put in a glass container. Let cool.
- If not using an ice cream maker- cover container and place in the freezer. Stir about every ½ hour for 2 hours. Then freeze an additional 4-6 hours (6-8 total), until firm.
- If using an ice cream maker- skip Step 3. Freeze the ice cream in an ice cream maker according to the manufacturers' directions. Transfer to a glass or plastic container and freeze until firm, about 4 hours.
- When ready to serve let set for about 10-15 minutes until soft enough to handle.
BLUEBERRY ICE CREAM
The wild blueberries on our property spark recipe ideas. When my daughter and I made this ice cream at a Girl Guide meeting, it was well received. Even today, our 10 children, 19 grandkids and 4 great-grandchildren think it tastes great. -Alma Mosher, Mohannes, New Brunswick
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 1-3/4 quarts.
Number Of Ingredients 4
Steps:
- In a large saucepan, combine the blueberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved and berries are softened. Press mixture through a fine-mesh strainer into a bowl; discard pulp. Stir in cream. Cover and refrigerate overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours. Repeat with any remaining ice cream mixture.
Nutrition Facts : Calories 226 calories, Fat 7g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 35mg sodium, Carbohydrate 37g carbohydrate (34g sugars, Fiber 1g fiber), Protein 3g protein.
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