Vegan Blueberry, Vanilla and Maple Ice Cream

Looking for ways to utilize your fresh produce before summer’s end? Look no further – this creamy vegan blueberry vanilla and maple ice cream will do the trick! Refined sugar, dairy and gluten-free, this is as healthy as ice cream gets.

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Vegan Blueberry, Vanilla and Maple Ice Cream

Vegan Blueberry, Vanilla and Maple Ice Cream


Ingredients

Scale
  • 2 cups fresh or frozen blueberries
  • ½  cup pure maple syrup
  • 2 Tsp fresh lemon juice
  • 1 cup raw cashews, soaked for 3 hours
  • 2 x 400mL cans full-fat coconut cream
  • 1 Tbsp (15mL) vanilla extract
  • 1 Tbsp vodka (optional)
  • ¼ tsp salt
  • Vegan sprinkles (optional)

Instructions

  1. The night before, prepare your ice-cream maker by placing in the freezer and add the canned coconut cream to the fridge.
  2. The next day, drain cashews and rinse well. Add cashews to a blender along with the remaining ingredients, and blend until smooth and uniform. Transfer the mixture to a large bowl, and set in the freezer for 30 minutes.
  3. Pour chilled ice-cream mixture into your ice-cream maker, and churn for 45 minutes (or follow the manufacturer instructions). At this stage, you will have what looks like soft-serve ice-cream (and you can definitely serve it at this point).
  4. Add vegan unicorn confetti/sprinkles (optional), and allow to churn for a further few minutes, until incorporated, then transfer the ice-cream to a 2L capacity metal ice-cream tin (or loaf tin). Cover the top of the ice cream firmly with baking paper or a repurposed, food-safe plastic bag, taking care to seal the ice-cream well to avoid ice crystals from forming. Freeze for 3 hours, then serve up in waffle cones or a bowl.

Notes

Find more of Jade’s recipes on her blog, Panaceas Pantry.

We have many more vegan ice cream recipes for you to try out, just click here to see them all!

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