Disclosure: This post was made in partnership with the US Highbush Blueberry Council. Thank you for supporting the growth of Food Heaven!
When it comes to ice cream, nothing tastes as good as homemade. Which is why you have to try this refreshing and delicious 3 Ingredient No-Churn Blueberry Coconut Ice Cream recipe today. The pretty purple color comes from the blueberries, which paired with the bananas, offers a subtle sweetness that makes this dessert incredibly satisfying.
No ice cream maker? No problem. This recipe is so simple it doesn’t require one. There are only 3 ingredients (blueberries, bananas, coconut cream) and 2 easy steps (blend and serve).
In case you missed it, this year we became official spokespeople for the U.S. Highbush Blueberry Council. As part of the “Blue Crew,” we will be developing a 6-part series of healthy blueberry recipes that are literally knock-your-socks-off delicious. Each recipe will also be in video format, which means you should subscribe to our Youtube channel, if you haven’t already. We kicked this series off with this Warm Cozy Blueberry Crumble Recipe, and watered mouths worldwide with our Bite-Sized Vegan Blueberry Cheesecake recipe last month.
The beauty of blueberries is that they are available year round, both fresh and frozen. They also provide a range of flexibility in the kitchen. For this recipe we used frozen blueberries, which are picked at the peak of ripeness and individually quick-frozen. This helps to preserve their taste, durability and nutritional components.
The coconut cream in this recipe adds the richness factor, which for us, is mandatory in any non-dairy based ice cream. It’s that creamy richness that makes ice cream taste good. And this vegan ice cream is great for people with dairy or lactose intolerance.
Okay on to the recipe. Remember, this one’s quick and simple so you only need a few minutes to prepare. The first thing you’ll do is refrigerate the coconut cream overnight so that it’s completely firm when ready for use the next day. (If there is liquid left in the can, do not use it for this recipe.) You should also peel, chop and freeze the bananas, and make sure to use frozen blueberries as well.
Once your coconut cream is firm and all other ingredients are frozen, you’ll add the blueberries, bananas, and coconut cream to a food processor and blend until it’s completely consistent. For a soft-serve rendition, serve immediately in small bowls or waffle ice cream cones. If you prefer your ice cream more firm, pour into a tin container, and freeze for 1-2 hours to allow the ice cream to firm up a bit more. Then scoop onto a bowl or cone!
Enjoy with your favorite toppings! Some of ours include chia seeds, coconut shreds, or fresh blueberries. Make sure to store the leftovers in a freezer safe air-tight container. If you try this recipe, make sure to let us know how you liked it in the comments below and tag us in your creation on instagram (@foodheavenshow). Catch you next time! xo
3 Ingredient No-Churn Blueberry Coconut Ice Cream
- 2 cups frozen blueberries
- 2 frozen bananas
- 1/2 cup coconut cream, refrigerated overnight
- Refrigerate the coconut cream overnight so that it’s completely firm when ready for use. If there is liquid left in the can, do not use it for this recipe
- Add the blueberries, bananas, and coconut cream to a food processor. Blend until completely consistent
- For a soft-serve rendition, serve immediately in small bowls or waffle ice cream cones
- If you prefer your ice cream more firm, pour into a tin container, and freeze for 1-2 hours to allow the ice cream to firm up a bit more. Then scoop onto a bowl or cone!
- Enjoy with your favorite toppings! Some of ours include chia seeds, coconut shreds, or fresh blueberries
- Store the leftovers in a freezer safe air-tight container
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