This smooth and creamy vegan ice cream is made with fresh blueberries, coconut milk and toasted flaxseed. Try making it with other berries such as blackcurrants, blackberries, raspberries or strawberries if you prefer!
2 people made this
2 tablespoons toasted flaxseed
2 (400g) tins coconut milk, chilled
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 teaspoon coconut oil (optional)
1 teaspoon stevia powder
1/2 teaspoon xanthan gum, or more as desired (optional)
1/4 teaspoon Himalayan black salt (optional)
Directions Preparation:35min › Extra time:15min › Ready in:50min
Pulse toasted flaxseed in a coffee grinder or food processor until finely ground.
Combine 1 tin coconut milk, blueberries and lemon juice in a blender; puree until blueberry skins break down completely. Add flaxseed, remaining tin of coconut milk, vanilla extract, coconut oil, stevia, xanthan gum and salt; puree until very smooth.
Transfer blender container to the freezer to chill mixture briefly, about 15 minutes.
Pour mixture into an ice cream maker and churn according to manufacturer's instructions, about 20 minutes. Transfer to a lidded container before serving.