Prep time
Total time
 
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Ingredients
  • 3 cups (2 bag) frozen organic blueberries
  • 2 can coconut cream (not milk)
  • 4 Tbsp maple syrup
Instructions
  1. Blend all ingredients to a high speed blender or food processor until smooth.
  2. Pour into a baking loaf pan and freeze overnight.
Notes
This recipe can easily be halved or doubled. Be sure to use canned full fat coconut cream and NOT milk. The high fat content gives the creamy texture in this no machine required recipe. Without the cream, the texture will be icy and less than stellar. If possible, allow the ice cream to thaw 15 minutes to make scooping easier.
Recipe by Petite Allergy Treats at https://petiteallergytreats.com/blueberry-ice-cream-dairy-free-vegan-no-machine/