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Homemade Blueberry Ice Cream
Homemade blueberry ice cream made with avocados and blueberries. An incredibly creamy homemade ice cream, vegan, dairy-free and high in antioxidants
Prep Time
20
minutes
mins
Cook Time
1
hour
hr
59
minutes
mins
Total Time
2
hours
hrs
19
minutes
mins
Course:
Dessert
Cuisine:
vegan, dairy-free, gluten-free
Servings:
8
Calories:
84
kcal
Author:
Dee Dine
Ingredients
2
cups
frozen blueberries
1
medium avocado
½
cup
dairy-free yogurt
⅛
cup
maple syrup
1
tablespoon
lemon juice
(optional for brighter flavor)
1
teaspoon
baobab powder
(optional for immunity)
Useful equipment & supplies
high-speed blender
tablespoon-sized ice cream scooper
vegan sprinkles
Instructions
Blend up ice cream ingredients. And pour into a lined 4x9 inch loaf pan. Freeze at least 2 hours.
2 cups frozen blueberries,
1 medium avocado,
½ cup dairy-free yogurt,
⅛ cup maple syrup,
1 tablespoon lemon juice,
1 teaspoon baobab powder
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!
Notes
Blueberries.
Use them frozen.
Avocado.
You can use yogurt instead.
Nutrition
Calories:
84
kcal
|
Carbohydrates:
12
g
|
Protein:
2
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Cholesterol:
1
mg
|
Sodium:
14
mg
|
Potassium:
201
mg
|
Fiber:
3
g
|
Sugar:
8
g
|
Vitamin A:
55
IU
|
Vitamin C:
6.9
mg
|
Calcium:
41
mg
|
Iron:
0.2
mg