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Vegan Coconut Blueberry Ice-Cream

Blueberries are gently swirled into a coconut whip cream base, which creates a colorful dessert that tastes as delish as coconut and blueberries themselves.

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Vegan Coconut Blueberry Ice-Cream

Prep Time = 10 minutes
Cook Time = 5 hour(s)
Total Time = 5 hour(s) 10 minutes
Category = Dessert
Cuisine = World
Serves = 5-6
Nutrition Info = 209 calories
Serving Size = 1 serving


» For Blueberry Sauce //

» For Ice-Cream //


» For Blueberry Sauce //

  1. Blend together blueberries and sugar in a blender or food processor. Blend until smooth.
  2. Pass it through a sieve and set aside.

» For Vegan Coconut Blueberry Ice-Cream //

  1. Remove water from chilled coconut milk (400 ml) and carefully scoop the cream into a mixing bowl.
  2. Using an electric beater, whip up the coconut cream on high speed until it's light and fluffy, or 4-5 minutes.
  3. Add the condensed coconut milk and whip on high speed for another 3-4 minutes.
  4. Add vanilla extract and fold gently. Add blueberry sauce and gently swirl to create a marbled effect.
  5. Transfer to a an airtight container and top with shredded coconut and chocolate chunks.
  6. Freeze for 4 hours or overnight.
  7. Keep ice-cream at room temperature for 3-4 minutes, to make it easier to scoop. Serve in waffle cones or cups! Enjoy!


  1. No notes for this recipe.

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