Four ingredients, including blueberries and avocado, combine to create this incredibly creamy healthy homemade blueberry ice cream! A vegan treat high in antioxidants with options to make it keto.
Homemade Blueberry Ice Cream (no-churn, dairy-free, 4-ingredient)
This homemade blueberry ice cream is full of citrus and is an incredibly nutrition dessert made of both blueberries and avocado. See that? I didn’t even make you wait.
Why are blueberries so healthy?
Blueberries are full of fiber, potassium, folate, vitamin C, vitamin B6, and phytonutrients that support the heart. And the antioxidant levels are through the roof!
Antioxidants are scavengers that scoop up damaging free radicals that cause disease and other issues.
Is Avocado a Fruit or Vegetable?
Avocados are the only fruit. Yes, they are a fruit! But I’m going to call it a hidden veggie anyway. And they provide a substantial amount of healthy monounsaturated fatty acids.
They also serve up 20 vitamins and minerals. So you can probably see how blending all these ingredients together creates an amazing meal.
How to Make this Homemade Blueberry Ice Cream?
How to make this an amazing dessert? Well, you only need four ingredients. And no worries, you won’t taste the avocado or coconuts.
And it is a no churn ice cream recipe. That means it can all be done in a blender and loaf pan. No ice cream maker required. Although, if you have one, use it, and make this recipe extra creamy!
The cones? I dipped them in coconut cream frosting and vegan sprinkles.
I don’t know about you, but I don’t know how much more fun I can take.
How to Make this Recipe Keto?
Swap out the maple syrup for monk fruit syrup, the extract of the monk fruit which is a healthy sugar substitute with no calories and no carbs, perfect for keto and diabetics who must avoid sugar. Oh, and obviously forgo the sugar sprinkles and cone if you are avoiding sugar.
This ice cream tastes great spooned from a dish as well!
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Homemade Blueberry Ice Cream (no-churn, dairy-free, vegan, 4-ingredient, keto)
- Blend up ice cream ingredients. And pour into a lined 4x9 inch loaf pan. Freeze at least 2 hours.
- Then break up the frozen mixture with a fork and re-blend it creamy before scooping into cones.
- We keep the remainder in the freezer, until ready to be re-blended and scooped. So healthy and delicious, even perfect for breakfast!
Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients . On this blog you’ll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in biology, immunology and journalism. More about Dee Dine here.