Vegan Blueberry Coconut Ice Cream

Easy, vegan, sugar-free, no-cook delectable blueberry ice cream. Who said treat food can't be healthy? Serve immediately or freeze until firm. If it's thoroughly frozen, transfer to the refrigerator 30 minutes before serving for easier scooping, or divide with a thin, sharp knife.

• Preparation Time: 35 mins
• Total Time: 35 mins
• Calories: 142 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 2 cups blueberries
• 1 teaspoon stevia powder
• 1 teaspoon coconut oil (Optional)
• 2 tablespoons roasted flax seeds
• 2 (15 ounce) cans full-fat coconut milk, chilled
• ½ teaspoon xanthan gum, or more as desired (Optional)
• ¼ teaspoon Himalayan black salt (Optional)

Recipe Instructions

Step 1

Transfer blender container to the freezer to chill mixture briefly, about 15 minutes.

Step 2

Pulse flax seeds in a coffee grinder until finely ground.

Step 3

Combine 1 can coconut milk, blueberries, and lemon juice in a blender; puree until blueberry skins break down completely. Add ground flax seeds, remaining coconut milk, vanilla extract, coconut oil, stevia, xanthan gum, and salt; puree until very smooth.

Step 4

Pour mixture into an ice cream maker and churn according to manufacturer's instructions, about 20 minutes. Transfer to a lidded container before serving.