Blueberry Ice Cream is such wonderful cool treat for the Summer. This dairy free 3 ingredient no machine required (no churn) recipe is so simple with only 5 minutes of work, simply let your freezer do the rest. In addition to the ease of making, the ice cream is vegan, soy free, gluten free and peanut free.
Ahh, Summer… If it’s hot (and it always is in WI), chances are you’ll be eating ice cream at some point. If you haven’t noticed, we’re a bit obsessed with anything blueberry lately. I just posted the blueberry danishes but have blueberry oatmeal popsicles, orange blueberry muffins and blueberry teff waffle recipes. Why not blueberry ice cream too? Blueberries are such an easy frozen fruit be stocked in the freezer at all times.
More often than not, I’m not baking with them but add them into smoothies… always a pleaser with kids. Annnd the best part of smoothies is sneaking in some extra veggies. I managed to hide an entire zucchini in a breakfast smoothie since the deep blueberry color hid all the evidence. <— insert evil mommy laugh here 😀
Another thing with blueberries are the antioxidants they contain. I swear I recover from running much faster after eating bowl of these. For me it seems to help with inflammation. I’m not sure if this is really true but antioxidantshave been proven to make difference with cells and free radicals produced from eating, being in the sun, natural radiation etc… (yeah… I think about a lot of things) 🙂
But there isn’t too much thinking involved with this no churn ice cream. Just pile it all into the blender and mix until smooth, set it in the freezer and forget about it until the next day. 5 minutes for a great treat!
- 3 cups (2 bag) frozen organic blueberries
- 2 can coconut cream (not milk)
- 4 Tbsp maple syrup
- Blend all ingredients to a high speed blender or food processor until smooth.
- Pour into a baking loaf pan and freeze overnight.
Some other things you may like:
Gluten Free Dairy Free Samoa Ice Cream Cake (aka Carmel deLites)
Mint Chocolate Chip Ice Cream- dairy free vegan dye free
Blueberry Danishes- gluten free vegan
Blueberry Bars– gluten free vegan dairy free
Orange Blueberry Teff Waffles- gluten free dairy free vegan
Blueberry Oatmeal Popsicles- gluten free dairy free
Hello, I’m Laura! Thanks for stopping by… I hope this blog will help you or someone you know and love. 
That sounds so refreshing! Love how easy it is, too, all the more reason to try this… 🙂
Love the gorgeous color! Blueberry ice cream is one of my favorites and makes such a refreshing summer treat! I love the coconut cream and that it’s no churn!
Aww, thanks so much Kelly! This was the first time I’ve had blueberry ice cream but certainly not the last (so good!)
This looks so refreshing for the summer and we love our blueberries around here!
Thanks so much Krista! It would be perfect for all those hot days in Texas!
Aaah this ice cream looks amazing! It is seriously hot here today, and I could really go for a big old scoop!
Thanks so much Denise! Hot weather is a great excuse to indulge in a BIG scoop. ?
I am in love with the color of this ice cream, and I always appreciate not having to drag out the ice cream maker!
Thank you Sara! The natural color was pretty amazing and it’s always nice to eliminate extra dishes to clesn?
Love how simple this is! It looks delicious.
Thank you Debra! Simple is always wonderful with managing food allergies?
Oh sneaking veggies into smoothies is the greatest trick ever! My niece even go and grabs the spinach for her smoothies yet she is pickiest eater! And I actually just got done drinking my protein iced coffee….I blend iced coffee, almond milk, protein powder and frozen spinach cubes! Can’t even taste it 😉
And this ice cream? Right up my alley! Love me some fresh fruit ice cream during these hot days!
Lol, I can SO envision you sneaking tons of veggies into your niece’s smoothies:D Protein coffee sounds amazing too! Thanks so much Megan!
You are the master of recipes with gorgeous, deep colors, Laura. This is beautiful!
Thank you so much Andi! It was fun photographing this ice cream!
I definitely want to make this! It looks amazingly delicious!
Quick Questions:
1. When you say to use “coconut cream” do you use the entire can or skim off the cream part after refrigeration? I have never made ice cream using coconut cream… yet 😉 … and I was just wondering. Other recipes I read said to refrigerate the cans and skim off the top cream part.
2. Can you use fresh blueberries or do they need to be frozen to help with the consistency?
Thanks so much!
There are cans made with just pure coconut cream available at Trader Joes and Ethic stores. The regular coconut MILK needs to be cold in order to scoop out the fat from the watery milk. I’ve only used frozen blueberries for this recipe. The fresh would work but I think frozen is better to help it chill faster. Hope that helps!
Hi. How many ounces are in the cans of coconut cream? Thanks.
I just made this and am freezing it overnight. I am on a strict diet with no refined sugar + no dairy and need my sweets fix for summer!! So far, it tastes amazing and I can’t stop nibbling at it! Can’t wait for the results tomorrow. Thanks for putting up this recipe! On a side note, I thought the coconut cream was hard for my processor to blend (I had to keep scraping it) so it is probably better to use a stronger blender.
This recipe looks incredible. I am going to hunt down fresh blueberries at our farmer’s market tomorrow 🙂
Simple and easy. I’m going to try this!