How long does raw blueberry vanilla ice cream [vegan] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make raw blueberry vanilla ice cream [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make raw blueberry vanilla ice cream [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

What makes raw blueberry vanilla ice cream [vegan] an advanced recipe?

The technique involves multiple steps and precise timing. Take your time and follow each step carefully for best results.

How long does raw blueberry vanilla ice cream [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Raw Blueberry Vanilla Ice Cream
[Vegan]

AS By: Amanda Nicole Smith

Author Bio

Amanda Nicole Smith is all about pure food and fitness, which make up what she... Read More

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Dairy-free, raw blueberry vanilla ice cream

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Raw Blueberry Vanilla Ice Cream [Vegan]

360

Dairy Free

A rich and luxurious ice cream made from a base of cashews and avocado and swirled with sweet blueberry drizzle...how does that sound? Pretty delicious, right? This ice cream has all the creaminess of traditional ice cream, no milk required! Top with extra berries, pecans, or crumbled cookies for a... Read More

Ingredients You Need for Raw Blueberry Vanilla Ice Cream [Vegan]

For the Ice Cream:

2 cups cashews, soaked
2 avocados
1 cup non-dairy milk
1/4 cup coconut nectar
1/2 teaspoon vanilla extract or 1/2 of 1 vanilla bean
1/4 teaspoon salt

For the Blueberry Swirl:

1/2 cup dried blueberries
1/8 cup water

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How to Prepare Raw Blueberry Vanilla Ice Cream [Vegan]

Soak the cashews and blueberries separately for 30 minutes.
Rinse the cashews and blend until smooth, stirring and adding a little coconut milk at a time. Only use a 1/2 cup in this phase.
Add in the avocados, coconut nectar, vanilla, and salt,
and blend, adding in the rest of the coconut milk, a little bit at a time.
Add the cream to a shallow glass dish, cover, and freeze.
Mix the ice cream every 30 minutes or so in the beginning to imitate an ice cream maker.
Blend the blueberries and water separately, add it on top of the cream once it has hardened a bit, and lightly swirl it into the cream.