Lightly sweet and ultra-creamy, this dairy-free blueberry ice cream is made from whipped coconut cream and blueberries for a rippled frozen treat just in time for summer.

Whether you’re a diehard chocolate fan or prefer adventurous and colorful flavors like ube, we’re pretty sure you’re going to be digging into some ice cream this summer. And the good news is you don’t need an ice cream maker for a creamy, scoopable batch.

This no-churn blueberry ice cream will easily satisfy your craving for something cold and creamy. Maple syrup and blueberry purée are a match made in heaven, creating a ripple of sweet summery flavor that is reminiscent of blueberry pancakes!

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Coconut cream serves as the base of the blueberry ice cream because it will easily whip into a fluffy consistency. This is why it’s such a staple in recipes for frosting and other creamy treats! The added bonus of coconut cream is that it doesn’t melt quite as quickly as traditional ice cream, making an ideal frozen confection for hot days. Coconut cream also delivers many of the same powerful antimicrobial fatty acids as coconut oil, helping to fight viruses and boost the immune system. Blueberries also add an antioxidant punch, great for combating aging and fighting many diseases by protecting and even repairing damaged cells.

Start by blending the blueberries and maple syrup until smooth. Run the mixture through a mesh strainer to remove the excess liquid and reserve the pulp. Next, combine coconut cream with vanilla bean in a large bowl and whip using a hand mixer until the cream is thick and fluffy. Spoon 1 layer of whipped coconut cream into a loaf pan and spread evenly. Dollop a few teaspoons of blueberry purée randomly on top of the cream and use a skewer to swirl and create a ripple effect, repeating until solid.

Add these ice cream mix-ins for even more decadent flavor:

• Crushed Paleo shortbread cookies
• Dark chocolate chips or cacao nibs
• Shredded unsweetened coconut

Jennafer Ashley

Blueberry Dream Ice Cream with Coconut Milk

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Total time:4 hrs
10 mins

Prep Time: 10 mins 10 minutes

Serves:4-6

Blueberry Dream Ice Cream with Coconut Milk

Recipe by: Jennafer Ashley

Lightly sweet and ultra-creamy, this dairy-free ice cream is made from whipped coconut cream and blueberries for a rippled frozen treat.

Tools

• Food processor
• Strainer
• Large mixing bowl
• Hand mixer
• Cake tin

Ingredients

• 4 cups unsweetened coconut cream
• 1 cup blueberries
• 2 T maple syrup or raw honey
• 1/4 t vanilla bean powder

Instructions

• In a food processor, combine blueberries and maple syrup. Blend until smooth. Run mixture through a strainer to remove excess liquid, and reserve the purée. Set aside.
• Combine coconut cream and vanilla bean in a large mixing bowl and beat using a hand mixer on medium speed until thick. Stir in any additional mix-ins.
• Spoon 1/3 of the coconut mixture into a cake tin and smooth evenly. Spoon a few dollops of the blueberry mixture randomly on top and use a chopstick or tip of a knife to swirl. Repeat layers twice. Freeze for 4 hours. Thaw for 15 minutes before scooping.

Looking for Paleo ingredients? Here are a few we’d recommend:

• Coconut cream (Native Forest)
• Raw honey (Bee Farms)

(You’ll Also Love: 2-Ingredient Ice Cream Bon Bons)