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Coconut blueberry ice cream
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5 from 2 votes

Coconut blueberry ice cream

This coconut blueberry ice cream is a gorgeous mix of creamy coconut with sweet blueberries. Its refined sugar free and plant based.
Prep Time1 hr
Course: Dessert, Snack
Cuisine: Australian
Keyword: berry, Blueberry, Coconut, dairy free, egg free, fruit, plant based, refined sugar free, vegan

Equipment

  • ice cream churner
  • immersion blender with chopping bowl attachment OR a food processor

Ingredients

  • 1 9zo (270ml) can coconut cream
  • 1 teaspoon vanilla essence
  • 1 pinch salt

Cashew milk

  • ¾ cup (110gms) raw cashews
  • 2 - 3 cups boiling water, for soaking
  • ¾ cup + 1 tablespoon cold water *from the tap or room temp is fine

Cashew butter

  • 1 cup (150gms) roasted cashews
  • 1 teaspoon coconut oil

Blueberry jam

  • 3 cups (450gms) blueberries
  • ¾ cup maple syrup
  • 1 tablespoon lemon juice

Instructions

  • Make the cashew milk, cashew butter and blueberry jam first, then combine the elements

Cashew milk

  • Put raw cashews into a large heatproof bowl and cover with boiling water. Soak for one hour. *Alternatively you can soak the cashews in cold water overnight.
  • Strain off water and put cashews into a deep sided bowl that's safe to use with an immersion blender. Add cold water and blend well with immersion blender, food processor or blender. Blend very well until cashew milk is smooth and no longer gritty. This may take several minutes.

Cashew butter

  • Add roasted cashews to chopping bowl of immersion blender or food processor. Blend, checking regularly until resembles fine breadcrumbs.
  • Add coconut oil and continue to blend until a fine paste forms, similar to smooth peanut butter.

Blueberry jam

  • Add blueberries and maple syrup to a small pot
  • Simmer on low, stirring frequently until thick and jammy and water has reduced by about one third, about 30 minutes.
  • Allow to cool, then transfer to a deep sided bowl you can use an immersion blender in or put cool mix into a clean food processor. Blend until smooth and not gritty anymore.
  • Add lemon juice and mix well.

To assemble ice mix

  • Shake the can of coconut cream well.
  • Add coconut cream, cashew milk and cashew butter to a deep sided bowl. Blend well with an immersion blender or in a food processor. Add salt and vanilla essence, mix well.
  • Add blueberry jam and mix well.
  • Chill ice cream mix well, for at least three hours
  • Check the total volume of your mix and compare to the the maximum volume of your ice cream maker. This made about 37 fl oz (1.1litres). If the liquid volume exceeds the maximum capacity of your machine you will need to do it in two batches.
  • If using a self churning ice cream machine turn it on approx. ten minutes before churning, other wise take your bowl out of the freezer just before churning.
  • Churn ice cream until its the consistency of soft serve. This took about 30 mins in my machine.
  • Eat immediately or transfer into a chilled container and freeze until firm.
  • To serve take out of the freezer for a few mins, scoop and enjoy!

Notes

The secret to this recipe is to blend the individual elements well.  You will need a good quality immersion blender or a good food processor for this.  I do not recommend using a blender as the bits can get stuck in the bottom.  
You can use fresh or frozen blueberries.  Berrys will vary in their ripeness and sweetness.  You may need to add more maple syrup if using very tart unripe berries.