Quick blueberry ice cream

quick blueberry ice-cream

Quick blueberry ice cream - light and fluffy! They are creamy and they do not require an ice cream machine - so go ahead and give them a try!

You can use a vegan waffle or a bowl to serve the ice cream, and if you use the waffle make sure you play around with dipping it in melted chocolate or pouring some inside for an extra, chocolate crunch.

If you want to try some different flavors feel free to replace the blueberries with other frozen fruits!

Make sure you also check the recipe for vegan cheesecake ice cream and peanut-butter chocolate ice cream.

Quick blueberry ice cream

A symbol that says the recipe is gluten-free


A symbol that says the recipe is nut-free


A symbol that says the recipe is sugar-free


A symbol that says the recipe is soy-free


A symbol that says the recipe is oil-free


Makes: 4-6 servings                 Time: 15 min (+ 8h wait time)



270 g (2 medium) bananas

8 Tbsp (120 ml) solid part of coconut milk
1 cup (100 g) frozen wild blueberries
½ tsp vanilla powder
5 ml (1 tsp) date syrup


1. Peel the bananas and cut them into smaller pieces. Place in the freezer (best use the baking paper to make sure you can later easily take them out). Leave them in the freezer for a few hours.

2. Place the coconut milk in the freezer so the thick part separates from the liquid.

3. The next day, or after a few hours, take the milk out of the fridge and measure up 8 Tbsp of the solid part of canned coconut milk.

4. Take the bananas out of the freezer.

5. In a cup of a blender (ice chopper) or a food processor place the bananas and blueberries and blend until they fall apart.

6. Add the rest of the ingredients and blend until smooth (you might need to scrape some of the mixture from the sides of the container every now an then to make the blending easier).

7. Serve immediately in a vegan ice cream cone or a bowl.

Notes and tips:

1. You can replace the wild blueberries with any other frozen fruits you desire.
2. You can also make more and place the leftovers in the freezer. Feel free to add in the bourbon vanilla to it. The ice cream will be stone-hard when you take them out of the fridge – that’s because we did not use the ice cream machine. You can also just separate them into smaller, serving size containers to make the defrosting time faster.
3. If you do have an ice cream maker – feel free to use it with this recipe!
4. Date syrup – you can use soft dates, maple syrup or skip that part if you want.
5. Bananas – I like to use medium ripe bananas, but you can take ones at any ripeness stage.





quick blueberry ice-cream
quick blueberry ice-cream

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