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.

Recipe Source Link:https://www.mygingergarlickitchen.com/vegan-coconut-blueberry-ice-cream/

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RECIPE INGREDIENTS

» For Blueberry Sauce //

• 1/4 cup blueberries (frozen or fresh)
• 2 tablespoons sugar

» For Ice-Cream //

• 400 ml full fat coconut milk, chilled
• 1/2 cup sweetened coconut condensed milk
• 1 teaspoon vanilla extract
• 5-6 tablespoons blueberry sauce

RECIPE INSTRUCTIONS

» 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!

RECIPE NOTES

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