Blueberry Coconut Ice Cream with Dark Chocolate bits {dairy-free}

A celebration of the summer season, this ice cream is all that you'd expect: creamy, flavorful but without the dairy! A blend of coconut milks delivers a light and refreshing option you won't be able to eat enough of!

Course Dessert

Cuisine American

Keyword blueberry chocolate ice cream, vegan blueberry ice cream

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 8 hours 25 minutes

Servings

Calories 123kcal

Author Toni Dash

Ingredients

2 cups blueberries
½ cup granulated sugar
1 ½ cup Silk Vanilla Coconut Milk
1 15-ounce can can Coconut Milk (full fat)
1 3-ounce bar bar Dark Chocolate

Instructions

Place blueberries and sugar in a saucepan over medium heat. Stir, crushing blueberries allowing the juice and heat to dissolve the sugar. Once sugar is dissolved remove from heat to cool for 5 minutes.
Combine the blueberry mixture, and the two coconut milks in a blender and puree until fully liquefied. NOTE: mixture can be strained through a fine mesh strainer if desired to remove specks of blueberry skins.
Place mixture in a sealed container into the refrigerator to cool fully for at least 2 hours or overnight.
Chop the chocolate bar into very fine pieces. My method: chop diagonally into thin strips and then chop again in the opposite direction leaving very small pieces. Set aside.
Pour the blueberry mixture into an ice cream maker* and process according to manufacturer’s instructions. When the mixture is almost finished, pour in the chocolate bits, allowing them to mix into the ice cream. Remove the mixture, scooping it into a freezer-proof container and allow to chill until it fully hardens.

Notes

* Without a machine: Place mixture in a shallow freezer-proof pan. Allow to almost freeze, and stir in chocolate bits. Repeat the freeze/stir process (no chocolate bits after the first time, only stirring) a few times to ensure a consistent texture.

Nutrition