Vegan No-Churn Blueberry Coconut Ice Cream
Frozen blueberries blended with coconut milk, maple syrup, and coconut butter create a creamy, dairy-free ice cream without an ice cream maker. Naturally sweet with bright berry flavor and subtle coconut undertones, this quick-freeze dessert suits vegan diets and hot-weather entertaining. The no-churn method delivers soft-serve texture in hours, requiring minimal equipment and hands-on time.
Ingredients
- 3 cup frozen blueberries
- 1 can full-fat coconut milkcashew cream or oat milk (same qty, creamier result)1:1dairy-freeadds dairy
adds richness slightly less
Full guide → - 1 teaspoon vanilla extract
- ¼ cup unsweetened shredded coconuttoasted unsweetened shredded coconut1:1texture
adds toasted nutty note
- 2 tablespoon maple syrup
- 2 tablespoon coconut butter
Instructions
- 1
Combine frozen blueberries, coconut milk, vanilla extract, shredded coconut, maple syrup, and coconut butter in a blender.
- 2
Blend until smooth and creamy, scraping sides as needed.
- 3
Pour mixture into a parchment-lined or greased loaf pan or 8x8 square pan.
- 4
Freeze until firm, 4-6 hours minimum or overnight.
- 5
Remove from freezer and let sit 10-30 minutes before scooping, depending on desired firmness.
Tips
Use truly frozen blueberries; thawed berries release excess liquid and thin the texture. Freeze fresh ones overnight if needed.
Let scooped ice cream sit at room temperature 10-15 minutes for creamiest spoon texture without melting completely.
Coconut butter adds richness; if unavailable, use extra virgin coconut oil and accept slightly less creamy result.
Good to Know
Airtight container in freezer up to 2 weeks. Ice cream softens at room temperature; refreeze scoops not eaten within 10 minutes.
Prepare full mixture and freeze up to 3 days ahead. Thaw 15 minutes before serving.
Serve in chilled bowls with coconut whipped cream, toasted coconut flakes, or fresh berries. Pairs with shortbread or almond cookies.
Common Mistakes
Use room-temperature blueberries to avoid melted, thin mixture; freeze solid first.
Overblend to avoid separating; stop when creamy, slight texture remains.
Skip rest time before scooping to avoid cracking and jamming scoops; brief thaw essential.
Substitutions
Dairy-Free Swaps
adds richness slightly less
Full guide →Vegan Options
General Alternatives
adds toasted nutty note
FAQ
Can I make this with fresh blueberries instead of frozen?
Fresh blueberries release water as they thaw, thinning the texture significantly. Freeze them overnight first, or add 2-3 tablespoons coconut cream to compensate for extra liquid.
What if my mixture is too icy and hard to scoop after freezing?
Let it sit at room temperature 20-30 minutes. If still rock-hard, transfer to fridge 1-2 hours. Coconut milk freezes harder than cream; patience is key.
How long does this ice cream keep in the freezer?
Properly stored in airtight container, up to 2 weeks. Flavor peaks within 7-10 days. Freezer burn may occur after two weeks if exposed to air.