Naturally Sweetened Ice Cream Coconut Milk Blueberry Ice Cream
Coconut milk blueberry ice cream is a naturally sweetened ice cream made with fresh blueberries, coconut milk, pure maple syrup and homemade date paste. It’s creamy, refreshing, and is vegan/vegetarian friendly.
One of our family’s favorite summer traditions is to go blueberry picking at our local blueberry farm. It’s a 20 minute drive from our house and is so worth it! There are different varieties of blueberries all summer long, so if you go more than once you’ll likely get to try something new each time.
Picking blueberries is fun for kids and adults, and you often go home with way more than you can eat fresh! So what can you do with all those juicy blueberries? The answer is SO MUCH!! From blueberry sourdough bread to smoothies, homemade jam to a topping on all-natural granola or dehydrator granola, you’ll definitely find a way to use up those berries.
I’m excited to share this recipe for coconut milk blueberry ice cream with you. I’ve been working on this for a few weeks to get it just right. It’s wonderfully creamy, has just the right amount of sweetness, scoops perfectly if you choose to freeze it after running it through your machine, and looks beautiful too! If you’re looking for other naturally sweetened ice cream recipes, you will love this Cherry Chocolate Chunk Date Sweetened Ice Cream.
Tips for Making Naturally Sweetened Ice Cream
- To make the date paste, follow these easy instructions here.
- You will have leftover date paste which can be refrigerated for up to 2 weeks and used in lots of other healthy recipes.
- If you would like to make a swirl ice cream, only mix the blueberry sauce into the ice cream base until your preference
- The ice cream base gets thicker after chilling in the fridge, so I didn’t need to run it as long as my ice cream maker instructions suggest. You will want to check on your ice cream regularly so you can stop the ice cream maker as soon as the ice cream is too thick to churn. Otherwise, you will strain the motor of your machine.
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Tools You Will Need:
Ingredients You Will Need:
2 cups Medjool pitted dates
1 1/2 Tbsp Arrowroot flour
2 (15 oz) cans full fat coconut milk
1/4 cup pure maple syrup
2 cups fresh blueberries
1/2 tsp pure vanilla extract
1/8 tsp salt
How to Make Coconut Milk Blueberry Ice Cream
Make Date Paste
Add 2 cups packed, pitted dates to food processor.
Add 1/2 cup water.
Puree, scrape down sides, and repeat the process until the mixture is smooth.
Make Blueberry Sauce
Add 2 cups washed blueberries to a small saucepan.
Then, add 1/4 cup pure maple syrup.
Bring to a boil and simmer for 10 minutes, stirring often. The sauce should thicken slightly.
When sauce is done, set aside to cool.
Make Ice Cream Base
Open (15 ounce) cans of full-fat coconut milk & measure out 1/2 cup in a glass measuring cup.
Add 1 1/2 Tbsp arrowroot flour to the 1/2 cup coconut milk in the glass measuring cup and whisk until well combined.
Add the remaining coconut milk, 1/3 cup of date paste and 1/8 tsp salt to a medium saucepan.
Whisk over medium heat until the date paste is completely dissolved. Then stir in 1/2 tsp vanilla.
Finally, add the arrowroot flour/coconut milk mixture to the saucepan and bring to a boil.
Boil for 5 minutes, stirring frequently. The ice cream base will be thick when it is done.
Add Blueberry Sauce to Ice Cream Base
Add the blueberry sauce to the ice cream base in the saucepan and stir until well combined. Alternately, you could stir the blueberry sauce less and create more of a swirl ice cream.
Add Ice Cream Mixture to Container
Add the blueberry ice cream mixture to a shallow container, such as a bread pan.
Refrigerate for at least 4 hours.
Add Chilled Ice Cream Mixture to Frozen Ice Cream Bowl
Freeze your ice cream bowl ahead of time, preferable overnight.
Add your chilled ice cream mixture to the bowl, and follow the ice cream maker manufacturer’s instructions.
Optional: Add Ice Cream to Container & Freeze
After you have run your chilled ice cream mixture through the ice cream maker, you can serve it as soft serve ice cream.
If you desire, you can add the ice cream to a shallow container and freeze it for several hours for a scoopable ice cream.
Either option is delicious!
More Summer Inspired Recipes
- Cherry Chocolate Chunk Date Sweetened Ice Cream
- Chocolate Cherry Smoothie Bowl
- Simple Homemade All-Natural Granola
- Blueberry Sourdough Bread with Streusel Topping
- Homemade Pizza on the Grill
If you make this recipe and love it, I would love if you gave it 5 stars! Tag me on Instagram @littlehouseonlaurel with your delicious creation.
Naturally Sweetened Ice Cream Coconut Milk Blueberry Ice Cream
Coconut milk blueberry ice cream is a naturally sweetened ice cream made with fresh blueberries, coconut milk, pure maple syrup and homemade date paste. It's creamy, refreshing, and is vegan/vegetarian friendly.
Ingredients
- 1/3 cup date paste (made with 2 cups packed, pitted medjool dates and 1/2 cup water)
- 2 cups fresh blueberries
- 1/4 cup pure maple syrup
- 2 (15 oz) cans full fat coconut milk
- 1/8 tsp salt
- 1/2 tsp vanilla
- 1 1/2 Tbsp arrowroot flour
Instructions
1. Make date paste: Add dates and water to a food processor. Puree, scrape down sides with spatula, and repeat the process until the mixture is smooth.
2. Make blueberry sauce: Add blueberries and maple syrup to a small saucepan. Bring to a boil and simmer for 10 minutes, stirring often. The sauce should thicken slightly. When sauce is done, set aside to cool.
3. Make ice cream base: Open 2 (15 ounce) cans of full-fat coconut milk & measure out 1/2 cup in a glass measuring cup. Add arrowroot flour to the 1/2 cup coconut milk in the glass measuring cup and whisk until well combined. Add the remaining coconut milk, 1/3 cup of date paste and salt to a medium saucepan. Whisk over medium heat until the date paste is completely dissolved. Then stir in 1/2 tsp vanilla. Finally, add the arrowroot flour/coconut milk mixture to the saucepan and bring to a boil. Boil for 5 minutes, stirring frequently. The ice cream base will be thick when it is done.
4. Add the blueberry sauce to the ice cream base in the saucepan and stir until well combined. Alternately, you could stir the blueberry sauce less and create more of a swirl ice cream.
5. Add the blueberry ice cream mixture to a shallow container, such as a bread pan. Refrigerate for at least 4 hours.
6. Freeze your ice cream bowl ahead of time, preferable overnight. Add your chilled ice cream mixture to the bowl, and follow the ice cream maker manufacturer’s instructions.
7. After you have run your chilled ice cream mixture through the ice cream maker, you can serve it as soft serve ice cream. If you desire, you can add the ice cream to a shallow container and freeze it for several hours for a scoopable ice cream. Either option is delicious!
Notes
- You will have leftover date paste which can be refrigerated for up to 2 weeks and used in lots of other healthy recipes.
- If you would like to make a swirl ice cream, only mix the blueberry sauce into the ice cream base until your preference
- The ice cream base gets thicker after chilling in the fridge, so I didn't need to run it as long as my ice cream maker instructions suggest. You will want to check on your ice cream regularly so you can stop the ice cream maker as soon as the ice cream is too thick to churn. Otherwise, you will strain the motor of your machine.
- Remember to freeze your ice cream maker bowl at least 24 hours before you plan to churn the ice cream.