Easy Blueberry Coconut Ice Cream Recipe – Vegan & Gluten-Free

Last Updated on 1 month by Neha Deshmukh

Easy Blueberry Coconut Ice Cream Recipe – Vegan & Gluten-Free

Hey everyone! If you’re anything like me, you need a good ice cream recipe in your back pocket, especially during those hot Indian summers. And this one? It’s a game-changer. I first made this blueberry coconut ice cream when I was craving something cool and creamy, but wanted to avoid dairy. Honestly, I wasn’t expecting it to be this good! It’s unbelievably smooth, bursting with blueberry flavor, and totally vegan & gluten-free. Let’s get scooping!

Why You’ll Love This Recipe

This isn’t just another vegan ice cream recipe. It’s incredibly easy – seriously, minimal effort involved. The coconut milk base makes it wonderfully creamy without any dairy needed. Plus, the blueberry swirl adds a beautiful color and a lovely tartness that balances the sweetness perfectly. It’s a delightful treat that everyone will enjoy, whether they’re vegan or not!

Ingredients

Here’s what you’ll need to make this dreamy blueberry coconut ice cream:

• ¼ cup blueberries (about 60g)
• 2 tablespoons sugar (approx. 25g)
• 400 ml full-fat coconut milk (one can)
• ½ cup sweetened coconut condensed milk (approx. 120ml)
• 1 teaspoon vanilla extract (approx. 5ml)
• 5-6 tablespoons blueberry sauce (made from the blueberries & sugar)

Ingredient Notes

Let’s talk ingredients for a sec, because getting these right makes all the difference!

• Full-Fat Coconut Milk: This is key. Don’t even think about using light coconut milk – it won’t thicken properly. We need that rich, creamy fat content. Chill the can overnight for best results.
• Sweetened Coconut Condensed Milk: This adds sweetness and helps with the creamy texture. You can find this at most Asian grocery stores or online.
• Blueberry Variation Options: Feel free to experiment! You could use a mix of blueberries and raspberries, or even add a squeeze of lemon juice to the blueberry sauce for extra zing. I’ve even thrown in a handful of chopped pistachios for a little Indian-inspired crunch!

Step-By-Step Instructions

Alright, let’s make some ice cream! It’s easier than you think.

1. First, let’s make the blueberry sauce. Simply blend the blueberries and sugar together until completely smooth. Then, strain it through a sieve to remove any seeds – this gives you a beautifully smooth sauce.
2. Now for the magic! Open your chilled can of coconut milk without shaking it. Carefully scoop out the thick, solidified cream from the top, leaving the watery liquid behind. This is your coconut cream base.
3. Place the coconut cream into a mixing bowl. Using an electric beater, whip it for about 4-5 minutes until it becomes light and fluffy. It should resemble whipped cream.
4. Next, pour in the sweetened coconut condensed milk and continue whipping for another 3-4 minutes. This will make the mixture even richer and creamier.
5. Gently fold in the vanilla extract and then drizzle in the blueberry sauce. Don’t overmix! You want to create a lovely marbled effect, not a completely purple mixture.
6. Transfer the mixture to an airtight container. I like to use a loaf pan or a freezer-safe container. Sprinkle with some shredded coconut or chocolate chips on top if you’re feeling fancy.
7. Freeze for at least 4 hours, or preferably overnight, until completely solid.
8. Before serving, let the ice cream sit at room temperature for 3-4 minutes to soften slightly. This makes it easier to scoop.

Expert Tips

• Chilling the coconut milk is non-negotiable! It’s the secret to a thick, creamy texture.
• Don’t be afraid to taste as you go and adjust the sweetness to your liking.
• For an even smoother texture, you can churn the mixture in an ice cream maker according to the manufacturer’s instructions.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan: It already is! But double-check your vanilla extract to ensure it’s vegan-friendly.
• Gluten-Free: Naturally gluten-free!
• Sugar Level Adjustments: Reduce the sugar to 1 tablespoon for a less sweet ice cream. You can also use a sugar substitute like maple syrup, but it might slightly alter the texture.
• Berry Blend Adaptations: My friend loves adding raspberries and strawberries to the mix. It’s delicious!
• Indian Summer Dessert Adaptation: A sprinkle of cardamom powder into the coconut cream base adds a beautiful aromatic touch, perfect for a warm evening.

Serving Suggestions

This blueberry coconut ice cream is amazing on its own, but here are a few ideas to take it to the next level:

• Serve in cones or bowls.
• Top with fresh blueberries and a sprinkle of chopped nuts.
• Drizzle with a little extra blueberry sauce.
• Pair it with a warm gulab jamun for a truly decadent Indian-inspired dessert!

Storage Instructions

Store leftover ice cream in an airtight container in the freezer for up to 2 weeks. It might become a little icy after a while, but it will still be delicious!

FAQs

Let’s answer some common questions:

• Is this recipe truly dairy-free? Yes! It uses coconut milk and coconut condensed milk, so it’s completely dairy-free.
• Can I use frozen blueberries? Absolutely! Just make sure to thaw them slightly before blending.
• What if my coconut cream doesn’t thicken? Make sure you’re using full-fat coconut milk and that it’s been chilled overnight. If it still doesn’t thicken, you can try adding a tablespoon of cornstarch to the mixture before freezing.
• How can I adjust the sweetness? Simply reduce or increase the amount of sugar.
• Can I make this in an ice cream maker? Yes! Follow the manufacturer’s instructions for your ice cream maker. It will result in an even smoother texture.