With the weather getting warmer these days, it reminds me that summer is coming! So it’s time for lots of ice cream, smoothie bowls and frozen treats! 🍧Since you all seem to like last week’s Matcha Pistachio Ice Cream recipe, I decided to share another vegan ice cream recipe with you! This Blueberry Ice Cream does not only look pretty, but it also taste so refreshing that makes it perfect as a light dessert. You can easily make it keto friendly by using keto-friendly sweetener such as monkfruit sweetener.
The Key To Making A Fluffy Ice Cream
I have been testing this blueberry ice cream recipe for quite a while, yet I didn’t seem to get the texture right. Luckily, last week’s recipe inspired me on how to improve this one. It turns out that the secret of a creamy and fluffy ice cream is to whip the coconut cream before folding in with the other ingredients. The process of whipping the coconut cream incorporated air into the mixture, which makes the outcome fluffier.
The Creaminess Factor
As for the creaminess factor, I opt for a mixture of cashews and coconut cream in this recipe. I find that the combination of both gave the blueberry ice cream the best texture. If you use only coconut cream, the ice cream will lean to the icy side. While if you use all cashews, you will find a lack of fluffiness. Cashews will also mask some of the coconut flavor if you are not really a huge fan of coconut.
Similar to the previous recipe, I suggest you serve this ice cream with vegan pocky and cookies. Fruits especially different kinds of berries also work well too! 🍓My favorite way, however, is to serve it with nutella tofu mousse. For additional crunchiness, I recommend a sprinkle of cacao nibs and some crunched nuts. 🍫
If the ice cream is too hard from the freezer, let it soften at room temperature for 15-20 minutes before serving.
Blueberry Ice Cream (Vegan, Gluten-free, Keto Option)Course: DessertCuisine: ItalianDifficulty: Medium
2 cups frozen blueberries
Juice from 1/2 lemon
1 cup cashew (soaked overnight)
2 cans full-fat coconut milk (chill in fridge overnight)
1/3 cup liquid sweetener of your choice (use Keto-friendly sweetener if necessary)
1/4 tsp ground tonka beans (or sub 1 tsp vanilla extract)
Pinch of salt
- The night before you want to make this ice cream, place the ice cream container in the freezer and 2 cans of full-fat coconut milk in the fridge. Soak 1 cup of cashews in water overnight.
- The next day, in a high speed blender, add all ingredients except coconut milk, blend until smooth.
- Open the cans of coconut milk and carefully scoop the hardened “cream” part from the can into a mixing bowl, leaving the liquid part for smoothies or later use.
- Using a mixer, whisk the coconut cream until fluffy and soft peaks appear.
- Carefully fold the blueberry mixture into the whipped coconut cream, adding only a small amount of mixture at a time.
- Carefully transfer the mixture into the chilled ice cream container. Place it into the freezer and chill for 1 hour.
- Take it out after 1 hour and stir to break down any ice crystals formed. Repeat this process every 30 minutes until the mixture resembles a soft serve texture. It should take around 3-4 hours.
- Top with your favorite toppings and enjoy! 🥰