Blueberry Ice Cream Recipe Vegan Made Easy and Delicious

Summer calls for refreshing and delicious treats, and nothing beats a scoop of homemade blueberry ice cream on a warm day. But what if you’re vegan or looking to avoid dairy?

Don’t worry! This vegan blueberry ice cream recipe is creamy, naturally sweet, and bursting with fresh blueberry flavor — all without any dairy or animal products.

Using wholesome ingredients like coconut milk and fresh blueberries, this recipe is easy to make, healthier than store-bought alternatives, and perfect for anyone craving a guilt-free indulgence.

Whether you’re a seasoned vegan or just exploring plant-based desserts, this ice cream will quickly become a favorite. Plus, it’s a fantastic way to use up extra blueberries and impress your friends with a delightful homemade treat.

Ready to churn up some magic? Let’s dive into the recipe and discover how simple and delicious vegan ice cream can be!

Why You’ll Love This Recipe

This blueberry ice cream recipe is a game-changer for several reasons. First, it’s completely vegan, relying on rich coconut milk instead of dairy, which makes it wonderfully creamy without the heaviness.

Plus, it’s naturally sweetened with maple syrup, making it a healthier alternative to traditional ice creams loaded with refined sugar.

The fresh blueberries add a burst of antioxidants and vibrant color, creating a beautiful and tasty dessert. No ice cream maker?

No problem! This recipe includes tips for making it without one, so everyone can enjoy it.

It’s also allergen-friendly, gluten-free, and perfect for summer gatherings or an everyday treat.

Ingredients

• 2 cups fresh or frozen blueberries
• 1 can (14 oz) full-fat coconut milk (chilled)
• 1/2 cup maple syrup
• 1 tsp pure vanilla extract
• 1 tbsp lemon juice
• 1/4 tsp sea salt
• Optional: 1-2 tbsp coconut cream for extra richness

Equipment

• Blender or food processor
• Ice cream maker (optional but recommended)
• Mixing bowls
• Measuring cups and spoons
• Spatula
• Freezer-safe container with lid

Instructions

1. Prepare the blueberries. If using fresh blueberries, rinse and pat dry. If frozen, let them thaw slightly for easier blending.
2. Blend blueberries. In a blender or food processor, combine blueberries and lemon juice. Blend until smooth but still slightly textured. Set aside.
3. Mix coconut milk and sweetener. Open the chilled coconut milk can and scoop out the thick cream on top (optional for creamier ice cream). In a mixing bowl, combine the coconut milk, coconut cream (if using), maple syrup, vanilla extract, and sea salt. Whisk until smooth.
4. Combine blueberry puree with coconut mixture. Gently fold the blueberry puree into the coconut milk mixture, creating a beautiful marbled effect or mix fully for uniform color.
5. Chill the mixture. Place the combined mixture in the refrigerator for at least 1 hour to chill thoroughly. This step helps improve texture when churning.
6. Churn the ice cream. Pour the chilled mixture into your ice cream maker and churn according to manufacturer instructions, usually about 20-30 minutes, until it reaches a soft-serve consistency.
7. Freeze to firm up. Transfer the ice cream to a freezer-safe container, smooth the top with a spatula, and cover. Freeze for at least 3-4 hours or overnight for a firmer texture.
8. Serve and enjoy! Let the ice cream sit at room temperature for 5-10 minutes before scooping for easier serving.

Tips & Variations

For an extra creamy texture, use full-fat coconut milk and consider adding a tablespoon of coconut cream. If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes until firm and creamy.

• Blueberry Swirl: After blending, reserve some whole blueberries and fold them in at the end for a chunky texture.
• Mixed Berry: Add raspberries or blackberries to the blueberry puree for a mixed berry flavor.
• Lemon Zest: Add a teaspoon of lemon zest to enhance the citrus notes.
• Nutty Crunch: Top with toasted almonds or pecans for texture and flavor, inspired by the Cinnamon Pecan Ice Cream Recipe.

Nutrition Facts

Serving Suggestions

This vegan blueberry ice cream is incredibly versatile. Serve it on its own for a cooling snack or pair it with warm fruit crisps or pies for a delightful contrast.

For a fun summer dessert, try it in a waffle cone or topped with fresh mint and a drizzle of dark chocolate sauce. You can also layer it with vegan cookies, such as the Christmas Cookie Shots Recipe, for a festive treat.

Looking for more plant-based inspiration? Check out our Costco Vegan Mushroom Stew Recipe for a hearty main course to complement your sweet creations.

Conclusion

Making your own vegan blueberry ice cream at home is easier than you think, and the results are incredibly satisfying. This recipe combines the natural sweetness of blueberries with the creamy richness of coconut milk, delivering a perfect balance of flavor and texture.

Whether you’re vegan, lactose-intolerant, or just looking for a healthier dessert, this homemade ice cream will quickly become a favorite in your recipe collection.

The best part? You can customize it endlessly with add-ins and toppings to suit your taste.

So grab your blender, whip up this delightful treat, and enjoy a scoop of summer bliss anytime you want. For more creative dessert ideas, try our Chocolate Heaven Cake Recipe and keep your kitchen inspired!

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