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


  • 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)


  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.


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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