Vegan Ube-Blueberry Ice Cream

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If you want a vegan ice cream ready in less than 5 minutes, look no further! Just remember to chill your coconut cream first.

Prep Time:
5 mins
Total Time:
5 mins
6 servings


  • 1 (14 ounce) can coconut cream, chilled

  • 1 (14.5 ounce) package frozen ube (purple yam)

  • 1 ½ cups frozen blueberries

  • 1 tablespoon light agave syrup


  1. Pour coconut cream into a high-speed blender (such as Vitamix®). Add ube, blueberries, and agave syrup. Cover and blend for about 1 minute, starting at Variable 1 and slowly increasing to the highest speed. Use the tamper to press the ingredients toward the blades.

  2. Serve immediately for a soft-serve consistency. Store in the freezer for a firmer consistency.

Cook's Note:

This recipe utilizes a Vitamix(R) and I cannot guarantee the outcome if a different type of blender is used.

Nutrition Facts (per serving)

294 Calories
23g Fat
23g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 294
% Daily Value *
Total Fat 23g 30%
Saturated Fat 20g 102%
Sodium 12mg 1%
Total Carbohydrate 23g 8%
Dietary Fiber 3g 10%
Total Sugars 6g
Protein 4g
Vitamin C 5mg 23%
Calcium 28mg 2%
Iron 2mg 11%
Potassium 522mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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