The Only Berrylicious Vegan Ice Cream You’ll Need

Home / FOOD / The Only Berrylicious Vegan Ice Cream You’ll Need

Nothing screams the holidays more than a hearty serving of traditional sweets, rich drinks, and sugary tidbits. But in true Forward Forty Moves style, we’re taking a break from the more processed (albeit no less tempting) treats, and instead, celebrating the season the healthy way, with a bowl of our simple, hassle-free, 30-minute vegan ice cream.

Commercialised products be gone (and take your calories with you! Creamy, ice-cold deliciousness no longer has to come at the cost of your waistline.

Indulge in peace with a scoop (or two, or three) of our protein-rich, antioxidant-infused vegan ice cream made with heart-healthy fats, dairy alternatives, natural sweeteners, and no preservatives.

Be warned, you might just start drooling over this recipe!

Ensure that your browser is set to ‘full screen’ or ‘maximise’ to ensure optimum viewing quality.

Easy Blueberry Vegan Ice Cream

_b8a4037-2
You will need:
  • 1 cup Raw Cashews (soaked in water overnight, drained, and rinsed clean)
  • 1 cup almond, cashew, or coconut milk
  • 1 frozen banana
  • 1 cup Coconut Cream (NOT cream of coconut. Can also replace with full-fat coconut milk)
  • ⅓ cup soft pitted Dates
  • ¼ cup Maple Syrup (or granulated cane or coconut sugar, for softer ice cream)
  • ¼ cup melted/softened Coconut Oil or olive oil
  • juice of ½ lemon
  • ½ tablespoon Apple Cider Vinegar
  • 1 teaspoon Vanilla Extract
  • pinch of salt
  • 2 scoops vanilla protein powder
  • An ice cream churner (optional)
  • A loaf tin
For the Blueberry Swirl:
  • 2 cup frozen blueberries
  • ⅓ cup real maple syrup or agave
  • 1 teaspoon Corn Starch or Arrowroot Starch
  • 1 teaspoon water
And here’s how you make the ice cream: 
_b8a3885
_b8a3836

Blend all the ice cream ingredients. The ice cream base works best if you have a high powered blender. If not, try straining the mixture it before pouring it into your ice cream maker to remove any large chunks of cashews and/or dates. Make sure to pre-freeze your ice cream machine bowl at least overnight.

_b8a4010-3

Blend all the ice cream ingredients. The ice cream base works best if you have a high powered blender. If not, try straining the mixture it before pouring it into your ice cream maker to remove any large chunks of cashews and/or dates. Make sure to pre-freeze your ice cream machine bowl at least overnight. When blended and strained, pour the mixture into your ice cream machine and churn for 30-45 minutes, until it’s scoop-able, like soft-serve. If you don’t have an ice cream churner, simply place the mixture into a loaf tin in the freezer, and swirl every 45 minutes until set and firm.

_b8a3906

While the ice cream is churning, prepare your blueberry swirl. Place 1 ¾ cups frozen blueberries and maple syrup into a small saucepan over medium-high heat. Cook until the berries come to a simmer, mashing them up to create a sauce.

_b8a3917

Mix together cornstarch with the water to make a paste. Pour into the blueberry mixture and cook until sauce thickens. Remove pan from heat and stir in remaining ¼ cup whole blueberries.

_b8a4036-3

Place dollops of blueberry filling over the ice cream you prepared before and swirl in. Smooth ice cream across the container, cover, and freeze until firm.

Et voilà!
_b8a4789-3

Top with carob chips, coconut shavings, flaxseed, and fresh blueberries for extra cheer, and gobble it up!

Leave a Comment

  • SUBMIT