Vegan Blueberry Lemon Zest Coconut Milk Ice Cream (Gluten-Free)
This delicious Blueberry Lemon Zest Coconut Milk Ice Cream just needs 3 ingredients! You’re going to love this easy to make, no churn ice cream recipe that can be ready to eat in less than 5 mins! This insanely creamy, fruity nice cream with a little bit of zing, is egg-free, dairy-free, gluten-free and totally vegan! Best of all, it is absolutely healthy and packed full of antioxidants, Vitamin C and folate for a healthy boost to your immune system! @bcblueberries #GoBlueSouthGran #instanomss
- Prep time
- 3 min
- Cook time
- 1 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 240ml Thai coconut milk (unsweetened)
- 1 tbsp of organic coconut sugar (optional)
- 3 cups of frozen blueberries
- 1 lemon zest (approximately 1 tbsp)
Instructions
- 1
Add ingredients (Thai coconut milk, organic coconut sugar and frozen blueberries) in the order above to your Vitamix blender. Liquids first, then powder and frozen items.
- 2
Blend on high for 40 seconds and stirring occasionally with the tamper to keep pressing the ingredients towards the blade for a smooth, even blend.
- 3
Fold in lemon zest after the ice cream has finished blending.
- 4
Serve immediately and enjoy!