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Vegan Blueberry Lemon Zest Coconut Milk Ice Cream (Gluten-Free)

VEGAN blueberry lemon zest coconut milk ice cream NOMSS
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5 from 31 reviews

This delicious Blueberry Lemon Zest Coconut Milk Ice Cream just needs 3 ingredients! You’re going to love this easy to make, no churn ice cream recipe that can be ready to eat in less than 5 mins! This insanely creamy, fruity nice cream with a little bit of zing, is egg-free, dairy-free, gluten-free and totally vegan! Best of all, it is absolutely healthy and packed full of antioxidants, Vitamin C and folate for a healthy boost to your immune system!

 

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Ingredients

Scale

Instructions

  1. Add ingredients (Thai coconut milk, organic coconut sugar and frozen blueberries) in the order above to your Vitamix blender. Liquids first, then powder and frozen items.
  2. Blend on high for 40 seconds and stirring occasionally with the tamper to keep pressing the ingredients towards the blade for a smooth, even blend.
  3. Fold in lemon zest after the ice cream has finished blending.
  4. Serve immediately and enjoy!

Equipment

Notes

  • How to freeze blueberries: To freeze your blueberries, make sure they’re dry and keep them in their original plastic clamshell, or put them in re-sealable plastic bags or containers.
  • Store in the freezer for up to 1 week.
  • If you prefer a harder consistency, set in the freezer for 30 mins before immediate serving.
  • Don't overdo it: Blending for more than a minute will cause the mixture to start melting.
  • The ideal ratio for frozen desserts is approximately 1 cup of frozen fruits to 1/4 cup of liquid.

Nutrition

Find it online: https://www.nomss.com/blueberry-coconut-milk-ice-cream/

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