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Vegan Blueberry Ice Cream

Creamy Vegan Blueberry Ice Cream You’ll Crave All Summer

Enjoy the delightful burst of fresh blueberries in this creamy vegan blueberry ice cream, a wholesome dessert for hot summer days.
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Prep Time 10 minutes
Freezing Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4 servings
Course: DESSERTS
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups Almond milk Creamy, dairy-free base
  • 2 cups Fresh blueberries Ripe and juicy
  • 1/2 cup Agave syrup Natural sweetener, substitute with maple syrup if desired
For Optional Add-Ins
  • 1 teaspoon Vanilla extract Enhances flavor profile
  • 1/2 cup Coconut cream Adds creaminess

Equipment

  • Blender
  • Container for freezing

Method
 

How to Make Vegan Blueberry Ice Cream
  1. Blend the almond milk and agave syrup together in a blender until well combined.
  2. Add the fresh blueberries to the mixture.
  3. Blend until smooth and creamy, about 1-2 minutes.
  4. Transfer the mixture to a suitable container for freezing.
  5. Freeze for at least 4-6 hours or until firm.
  6. Optional: Serve topped with additional blueberries.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 30gProtein: 2gFat: 5gSaturated Fat: 4gMonounsaturated Fat: 1gSodium: 75mgPotassium: 210mgFiber: 3gSugar: 20gVitamin C: 20mgCalcium: 4mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months.

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