Easy, vegan, sugar-free, no-cook delectable blueberry ice cream. Who said treat food can't be healthy? Serve immediately or freeze until firm. If it's thoroughly frozen, transfer to the refrigerator 30 minutes before serving for easier scooping, or divide with a thin, sharp knife.

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Recipe Summary

prep:
35 mins
additional:
15 mins
total:
50 mins
Servings:
14
Yield:
1 3/4 quarts
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pulse flax seeds in a coffee grinder until finely ground.

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  • Combine 1 can coconut milk, blueberries, and lemon juice in a blender; puree until blueberry skins break down completely. Add ground flax seeds, remaining coconut milk, vanilla extract, coconut oil, stevia, xanthan gum, and salt; puree until very smooth.

  • Transfer blender container to the freezer to chill mixture briefly, about 15 minutes.

  • Pour mixture into an ice cream maker and churn according to manufacturer's instructions, about 20 minutes. Transfer to a lidded container before serving.

Cook's Notes:

Use fresh or frozen blueberries (thawed) as desired. Adjust amount based on your preferences and the type of blueberries used. Wild blueberries have more concentrated flavor and color than domestic, so you'd need less. You may also substitute or mix and match with Saskatoon serviceberries, black currants, bilberries, huckleberries, blackberries, raspberries, strawberries, or any other berries instead.

The stevia can be partially or wholly substituted with about 1 cup powdered erythritol or another sweetener.

Instead of flax seeds, you can use the same amount of ground chia seeds, up to 2 tablespoons Ener-G(R) Egg Replacer(TM), or whatever you like to use in place of 4 eggs.

Nutrition Facts

142 calories; protein 1.6g 3% DV; carbohydrates 5.5g 2% DV; fat 13.8g 21% DV; cholesterol 0mg; sodium 54.1mg 2% DV. Full Nutrition
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Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/31/2017
This is pretty good. Instead of stevia powder I used brown rice syrup. I put half the mixture in popsicle molds and put half the mixture in the ice cream maker. They came out the same as far as texture and taste are concerned. Next time I'll skip using the ice cream maker altogether as a lot of the ice cream was lost because it froze to the sides of the ice cream bowl. Top with some toasted coconut flakes. Thank you for the recipe. Read More
(2)
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