My obsession with making dairy free ice cream continues (how good was my matcha recipe?!)! There’s something about combining coconut cream with different combos in the ice cream maker that is incredibly satisfying, mostly because they all turn out delicious.
The flavor I’ve been devouring this week? Vanilla bean & blueberry…and OMG it’s good.
The tartness of the blueberries + the smoothness of the vanilla bean + the sweetness of the honey/maple syrup all grounded by the lightness of the coconut makes for a soft, heavenly, sophisticated, and satisfying bite (and let’s be honest, lick of the bowl). If you want something a bit sweeter, simply double up on the sweet ingredients. Here’s how to make it:
Recipe: Dairy Free Blueberry & Vanilla Bean Ice Cream
1 can organic full-fat coconut milk
1 can organic coconut cream (I like this brand)
1 cup fresh blueberries
1/4 cup honey
1/4 cup maple syrup
1 tsp vanilla extract
Scrape of fresh vanilla bean
1. Combine all ingredients in blender and blend until smooth. Taste mixture and adjust sweetness to your liking.
2. Pour into a mixing bowl and chill in the fridge for at least three hours.
3. Once chilled, pour into a pre-chilled ice cream maker and churn until thick.
Alternatively, you can simply freeze the mixture and not use an ice cream maker but it’s not quite as ice-creamy.