Vegan Ube-Blueberry Ice Cream recipe

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Ingredients

1 (14 ounce) can coconut cream, chilled
1 (14.5 ounce) package frozen ube (purple yam)
1 ½ cups frozen blueberries
1 tablespoon light agave syrup

Nutrition Info

293.9 calories
carbohydrate: 23 g
cholesterol: : -
fat: 23.2 g
fiber: 2.7 g
protein: 3.5 g
saturatedFat: 20.4 g
servingSize: -
sodium: 11.9 mg
sugar: 5.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pour coconut cream into a high-speed blender (such as Vitamix®). Add ube, blueberries, and agave syrup. Cover and blend for about 1 minute, starting at Variable 1 and slowly increasing to the highest speed. Use the tamper to press the ingredients toward the blades.

  2. Serve immediately for a soft-serve consistency. Store in the freezer for a firmer consistency.

Recipe Yield

6 servings

Recipe Note

If you want a vegan ice cream ready in less than 5 minutes, look no further! Just remember to chill your coconut cream first.

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