Blueberry Recipes

Savor the taste of summer with this Vegan Blueberry Coconut Dream Ice Cream—a treat that is as virtuous as it is indulgent. Bursting with juicy blueberries and the creamy richness of coconut milk, this no-cook, vegan delight skips refined sugars for stevia and a hint of roasted flax seeds for a subtle nutty note. The touch of lemon juice amplifies the berry brightness, while vanilla and optional coconut oil take the silkiness to unbelievable heights. Whether you enjoy it freshly churned or frozen until scoopable, every bite melts with vibrant fruit and lush, tropical creaminess. Best of all, there’s no fancy prep work—just a blender, an ice cream maker, and a few pure ingredients stand between you and a sublime vegan dessert.

Don’t let the healthy stats fool you: this is pure treat territory, with no sacrifice on flavor or richness. Serving a crowd? Scoop it straight from the churn for a soft-serve vibe, or freeze until scoopable—just let it rest in the fridge for a smoother experience if it’s solid. A little Himalayan black salt is optional but gives a gourmet edge, and xanthan gum ensures extra creamy scoops for those who want a professional finish. It’s proof your favorite desserts can be wholesome, easy, and absolutely irresistible.

Vegan Blueberry Coconut Dream Ice Cream

Print Recipe

By Malini Serves: 14 Prep Time: 35 m

Ingredients

• 2 tablespoons roasted flax seeds
• 2 (15 ounce) cans full-fat coconut milk, chilled
• 2 cups blueberries
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 teaspoon coconut oil (optional)
• 1 teaspoon stevia powder
• 1/2 teaspoon xanthan gum, or more as desired (optional)
• 1/4 teaspoon Himalayan black salt (optional)

Instructions

1

Finely grind the roasted flax seeds using a coffee grinder or small blender.

2

In a blender, combine one can of chilled coconut milk, fresh blueberries, and lemon juice. Blend until the blueberries are fully broken down and the mixture is smooth.

3

Add the ground flax seeds, remaining can of coconut milk, vanilla extract, coconut oil (if using), stevia powder, xanthan gum (if using), and Himalayan black salt to the blender. Blend everything together until the mixture is completely silky and emulsified.

4

Place the blender jar in the freezer to allow the mixture to chill for about 15 minutes.

5

Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions—usually about 20 minutes until it sets.

6

Transfer the finished ice cream into a lidded container for immediate serving, or freeze until firm for a classic scoop.

Notes

Tips:
For ultra-smooth scoops, let the frozen ice cream rest in the refrigerator for about 30 minutes before serving., Divide with a thin, sharp knife if the mixture is frozen solid., If you prefer a softer texture, churn the ice cream and serve immediately as a semi-frozen treat.