Blueberry, Vanilla, and Chocolate Ice Cream

By Chef: Amanda Le
Posted: February 14, 2017


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Rich and decadent coconut ice cream done 3 ways: chocolate, vanilla, and blueberry. Does it get any better? Free of dairy, free of refined sweeteners, and made with all plant based, nourishing ingredients for a wholesome treat you can feel good about eating.


  • 1½ cups raw cashews
  • 1 can full fat coconut milk (15 oz.)
  • 3 tablespoons coconut oil, melted
  • 3 tablespoons coconut oil, melted
  • ½ cup maple syrup
  • 1 tsp vanilla extract
  • pinch sea salt
  • 2 cups of frozen blueberries
  • ⅓ cup raw cacao powder
  1. Place the cashews in a bowl, cover with water and soak overnight for best results, you can soak for 1 hour if using a high-speed blender. The next day, drain and pat the cashews dry.
  2. To make the ice cream: Blend the cashews, coconut milk, coconut oil, maple syrup, vanilla extract and sea salt in a high-speed blender until creamy and smooth.
  3. To make blueberry ice cream blend in 2 cups of frozen blueberries or to make chocolate blend in ⅓ cup cacao powder.
  4. Transfer ice cream to freezer overnight or until firm.