Summer is known as ice cream season around my house. There has been no shortage of ice cream the last few weeks either! I love coming up with new flavors, and my latest obsession is coming up with non-dairy ice cream recipes. Coconut milk makes luxurious ice cream. It’s every bit as rich as traditional dairy ice cream, but with light coconut flavor to boot. This Blueberry Chocolate Chunk Vegan Ice Cream will surprise you–in a good way!
Blueberry Chocolate Chunk Vegan Ice Cream
While I like to use blueberries for this, you can use any kind of berry, or even cherries, for this. I really like blueberries with chocolate – it’s a magical combination. But strawberries would another obvious choice if blueberries aren’t your thing.
This ice cream is incredibly easy to make and all you really need is a blender (although an ice cream maker definitely comes in handy.) I’ve included directions in case you don’t have an ice cream maker. And in case you’re sensitive to dairy, coconut cream is a wonderful substitute for heavy cream. Feel free to tweak this recipe however you like depending on your tastes, preference and food allergies.
Although this ice cream might look icy in appearance, trust me when I say that it doesn’t taste the least bit icy. It’s 100% rich and creamy, just like you would expect ice cream to be. I added a few tablespoons of cocoa powder to the ice cream base to give the ice cream itself a little hint of chocolate. The blueberries are ever so tart, which matches perfectly with the deep flavor of the bittersweet chocolate chunks.
To make ice cream without an ice cream maker, start by placing a freezer-safe bowl or pan in the freezer. Blend the ingredients in a blender as per the instructions below, then transfer the mixture to your frozen bowl. Stick it back in the freezer for 30 minutes to let the mixture solidify a bit. Once it’s looking a bit icy, take it out and use an electric beater to break up the ice crystals and give it a smooth, ice cream-like consistency. Continue freezing and beating the mixture every 30 minutes or so until it’s firmly frozen and looks just ice cream. You might have to do this about 4-5 times depending on the temperature of your freezer.
Transfer the ice cream to a lidded tupperware container and store in the freezer until ready to eat.
Non-Dairy Blueberry Chocolate Chunk Ice Cream
Ingredients
- 3 cups coconut milk
- 1 cup blueberries
- 3/4 cup evaporated cane juice
- 2 Tablespoons good quality cocoa powder
- 2 teaspoons vanilla extract
- 1/2 cup bittersweet chocolate chunks or shavings
Instructions
- Place coconut milk, blueberries, cane juice, cocoa powder, and vanilla extract into a blender. Puree until smooth. It will be thick and creamy. Pour into an ice cream maker and churn according to manufacturer's directions.
- Transfer to an airtight, freezer-proof container and fold in the chocolate chunks. Freeze until firm enough to scoop.
- Make about 1 quart of ice cream
Tried this recipe for a party and it turned out brown thanks to the cocoa powder. It was NOT the blue/purple color as shown in picture. Frustrating.
Followed the recipe exactly. My ice cream is brown not blue like in the picture.
Coconut milk that comes in the half gallon, or coconut milk from the can? Looking forward to trying this soon!
you must use coconut milk from can, which has some fat in it (usually a solid layer on top of the can), as without the fat you won’t get ice cream but rather a hard block of ice.
What is evaporated cane juice? I’ve never come across it here in the UK. What could I use instead as I’d like to make this ice cream
Hi Sue! It’s basically just sugar in a less processed form. It’s unbleached and retains some of the minerals that are otherwise lost. You can use regular granulated sugar or a raw sugar in its place.
This looks absolutely heavenly! Definitely going on my must-try list! I don’t see the instructions for without and ice cream maker though. Thank you :)
Just mix everything up as directed and instead of freezing in an ice cream maker, pour it into a freezer-proof container or pan. Let it freeze for about an hour, then whisk it well, freeze again for 30 minutes, whisk again. Repeat until it’s thick like ice cream, then stir in the chocolate and extra blueberries.
This sounds and looks absolutely delicious! Definitely have to try it this summer.
This sounds heavenly! I can’t wait to try!
All too often, we have ice cream for dinner during summer (the bad kind too)
Cannot wait to try this! And blueberries and chocolate are loaded in anti-oxidants….right? yay!!
Yum! Mmm chocolate & blueberries. I love the color of it. How pretty. Thanks for sharing.