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3 Ingredient No-Churn Blueberry Coconut Ice Cream
Servings: 5
  • 2 cups frozen blueberries
  • 2 frozen bananas
  • 1/2 cup coconut cream, refrigerated overnight
  1. 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
  2. Add the blueberries, bananas, and coconut cream to a food processor. Blend until completely consistent
  3. For a soft-serve rendition, serve immediately in small bowls or waffle ice cream cones
  4. 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!
  5. Enjoy with your favorite toppings! Some of ours include chia seeds, coconut shreds, or fresh blueberries
  6. Store the leftovers in a freezer safe air-tight container