This sugar free blueberry ice cream is creamy, refreshing, and easy to make without an ice cream maker. I blend coconut cream with frozen blueberries, vanilla, and a sugar alternative for a light frozen dessert that tastes fruity and smooth.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup coconut cream
2 ½ cups frozen blueberries, divided
1 teaspoon vanilla extract
1 ½ tablespoons sugar alternative
Directions
I add the coconut cream, 2 cups of frozen blueberries, vanilla extract, and sugar alternative to a food processor or strong blender.
Then I blend everything until smooth and creamy. If the mixture feels too thick, I add a little extra coconut cream until it reaches the texture I like.
I fold in the remaining ½ cup frozen blueberries.
I serve it immediately as soft ice cream, or I freeze it until it becomes firmer.
Servings and Timing
This recipe makes 6 servings.
Prep time: 5 minutes
Cooking time: 0 minutes
Total time: 5 minutes
Calories: 172 kcal per serving
Variations
I like adding a squeeze of lemon juice for a brighter blueberry flavor. I can also mix in chopped nuts, unsweetened coconut flakes, or a few sugar-free chocolate chips for extra texture.
Storage/Reheating
I store leftover ice cream in a freezer-safe container with a lid. And I let it sit at room temperature for a few minutes before scooping so it softens slightly.
I do not reheat this recipe because it is meant to be served frozen.
FAQs
Can I make this without a blender?
I get the smoothest texture with a strong blender or food processor. Without one, the blueberries will not blend into a creamy ice cream texture.
Can I use fresh blueberries?
I prefer frozen blueberries because they help create the ice cream texture. Fresh blueberries can work, but I would freeze them first.
Is this recipe dairy-free?
Yes, I make it with coconut cream, so it is naturally dairy-free.
Can I use another sweetener?
Yes, I can use my favorite sugar alternative. I adjust the amount depending on how sweet I want the ice cream.
How do I make it firmer?
I place the ice cream in the freezer until it reaches the firmness I like. I let it soften slightly before serving.
Conclusion
This sugar free blueberry ice cream is a quick, creamy, and refreshing dessert I can make in minutes. I like keeping it simple for a light treat that feels sweet, fruity, and satisfying.
📖 Recipe:
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Sugar Free Blueberry Ice Cream
- Total Time: 5 minutes
- Yield: 6 servings
- Diet: Vegan
Description
This sugar free blueberry ice cream is creamy, fruity, and refreshing with a smooth texture and naturally sweet blueberry flavor. Made with coconut cream and frozen blueberries, it is an easy dairy-free frozen dessert that requires no ice cream maker.
Ingredients
1 cup coconut cream
2 1/2 cups frozen blueberries, divided
1 teaspoon vanilla extract
1 1/2 tablespoons sugar alternative
Instructions
- Add the coconut cream, 2 cups of frozen blueberries, vanilla extract, and sugar alternative to a food processor or high-powered blender.
- Blend until smooth and creamy. If the mixture is too thick, add a small amount of extra coconut cream until the desired consistency is reached.
- Fold in the remaining 1/2 cup frozen blueberries.
- Serve immediately as a soft-serve style ice cream, or freeze until firmer before serving.
Notes
Add a squeeze of lemon juice for a brighter blueberry flavor.
Mix in chopped nuts, unsweetened coconut flakes, or sugar-free chocolate chips for extra texture.
Store leftovers in a freezer-safe container with a lid.
Allow frozen ice cream to sit at room temperature for a few minutes before scooping.
Frozen blueberries work best for achieving a creamy ice cream texture.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blend
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 172 kcal
- Sugar: 6 g
- Sodium: 10 mg
- Fat: 12 g
- Saturated Fat: 10 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
