Sugar Free Blueberry Ice Cream
This no churn frozen recipe for how to make Sugar Free Blueberry Ice Cream is the perfect dessert or snack that tastes really good as well!
In a food processor or sturdy blender, combine together 1 cup of the coconut cream (or alternative), 2 cups of blueberries, the vanilla extract, and sugar alternative
Process or blend until your reach your desired consistency. For a thinner consistency, simply add a bit more of the coconut cream (or alternative) until you get there.Stir or fold in the remaining blueberries and serve.
Please see recipe post for details.
Nutritional data can vary.
As mentioned, you will need Coconut Cream to make this recipe.
However, if you want a thinner texture to your ice cream, you could actually just use coconut milk instead or half and half should also work (not a vegan alternative however).
Coconut milk has a consistency that is more like regular milk while coconut cream is a thicker consistency much like a cream has.
Also mentioned above, this is a no churn recipe which means that you will not need an ice cream maker to make this.
However, you could use a food processor or sturdy blander such as a Vitamix (what I use).
Calories: 172kcal | Carbohydrates: 10g | Protein: 2g | Fat: 14g | Saturated Fat: 12g | Sodium: 2mg | Potassium: 177mg | Fiber: 2g | Sugar: 4g | Vitamin A: 35IU | Vitamin C: 7.1mg | Calcium: 8mg | Iron: 1.1mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!