Vegan 3-Ingredient Coconut and Blueberry Ice Cream
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
Equipment
- food processor
Ingredients
- 3 cups frozen blueberries
- 1 & 1/4 cups canned coconut cream you will need 2 cans of coconut cream, room temp- not refrigerated
- 2 tsp vanilla extract
Instructions
- Add all ingredients to a food processor.
- Pulse until relatively smooth and creamy, about a minute or two.
- Line a loaf pan with parchment paper. Add ice cream in an even layer, cover and freeze.
- For soft serve consistency, eat immediately or freeze for an hour or so. For a hard scoopable ice cream, freeze for 3-4 hours.