fructosearm
Vegan coconut and blueberry ice cream
This vegan and low-histamine coconut blueberry ice cream recipe is the perfect way to kick off summer! So delicious and creamy!
This recipe is
- vegan
- suitable for a low-histamine diet
- gluten-free
- lactose-free
- suitable for a low-fructose diet
Preparation time
10 minutes + 2-3 hours freezing time
Ingredients for 2-3 people
- 300g frozen blueberries
- 100 g rice syrup
- 300 g coconut milk (1) (from a can)
- 100g coconut cream (1)
preparation
- Blend all ingredients in a blender until smooth.
- Place in a freezer-safe container and freeze for 2-3 hours or overnight.
- To achieve a creamier result, stir every 20 minutes during the first hour to prevent it from freezing.
- Allow to thaw at room temperature for approximately 15 minutes before serving.
- Serve with fresh berries, if desired.
Our HistaFood tip
If the ice cream is too frozen and icy, you can let it thaw briefly and put it back in the blender. This will give you a creamy soft-serve consistency.
Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.