Vegan 3-Ingredient Coconut & Blueberry Ice Cream

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This coconut and blueberry vegan ice cream is not only delicious, but really easy to make! All you need are three simple ingredients and a food processor.

Easiest vegan ice cream recipe coming atcha! Frozen blueberries and canned coconut cream are the two main ingredients in this recipe and oh my gosh do they make the perfect pair!

Vegan, gluten-free, oil-free, no added sugar and no ice cream maker needed!

This vegan ice cream is definitely for the coconut lovers! It has so much coconut flavor. I use canned coconut cream which helps gives it that creamy ice cream texture without the need for dairy.

The blueberries are what gives this ice cream it’s delicious sweetness. Why add sugar when you can get all the desired sweetness from the berries? I think this ice cream is perfectly sweet as is but if you find the desire to add a little sweetener, add a little maple syrup!

Here is what I love about this ice cream the most– it’s like a sorbet and ice cream combined! Creamy and rich from the coconut cream while also super fruity where the frozen blueberry taste and texture shines through!

How to Make

First, you will need frozen blueberries. I buy a large bag of frozen organic blueberries from the grocery store. If you are freezing your own blueberries, make sure they are frozen overnight.

For the coconut cream, you want to use canned coconut cream. You will need 2 cans for this recipe. I highly recommend buying the actual canned cream vs. the canned milk because you will get more cream that way! If all you have is canned coconut milk, you will need at least a few cans.

Simply add all of the ingredients to a food processor and pulse! I pulse mine for a minute or two, making sure to stop and scrape down the ice cream on the sides and pulse again.

Pulse until it’s relatively smooth. You will see bits of blueberries throughout the ice cream. It won’t get as smooth as a regular ice cream or a banana based “nice” cream. See photo for reference.

Line a loaf pan with parchment paper and add the ice cream. Make sure it’s in an even layer. Cover and freeze!

Depending on how you want to serve this, your freezing time will vary. If you want to eat it as a soft serve, you can eat immediately or after it’s been in the freezer for an hour or so. For a hard scoopable ice cream like in my photos, you will want to freeze it for around 4 hours.

If you make this recipe, don’t forget to take a photo and tag @wholesome.crumbs on Instagram!