healthy vegan ice cream
Good Mood Food,  Ice Cream,  Treats,  Vegan,  Vegetarian

Homemade Plant Based Ice Cream: Wild Blueberry & Acai (GF/DF/V/Paleo)

I just got a simple ice cream churner and let me tell you it’s life. changing. I’m seriously obsessed. No more sugar and additive laden ice cream. It’s so easy to make it yourself! This version has a coconut milk base. Plant based ice cream is where it’s at! If you want to check out my other delicious vegan ice cream recipe using a cashew milk base click here. It’s a favorite, but this recipe was my kid’s first choice as it has a creamy tropical feel.


Here’s what you’ll need (only 6 ingredients!):

  • Wild frozen blueberries
  • Honey, agave or maple syrup
  • 1 can full fat coconut milk
  • 1 can coconut cream
  • Acai powder
  • Vanilla powder or vanilla bean paste

The Health Benefits of Blueberries

We all know blueberries are healthy, but here’s why:

  • Blueberries have one of the highest antioxidant values of all common fruits and vegetables.
  • Ingesting blueberries has been found to directly increase the antioxidants in your blood.
  • Blueberries reduce DNA damage, protecting you against aging and cancer.
  • They help prevent oxidation of “bad” LDL cholesterol.
  • Eating blueberries regularly may help lower your blood pressure, a major cardiovascular disease risk marker.
  • Regular blueberry consumption has been shown to benefit aging neurons which leads to improved cell signaling. In fact, studies have shown blueberry consumption to delay mental aging by 2.5 years!
  • They improve insulin sensitivity and reduce the risk of Type 2 Diabetes.
  • May help prevent urinary tract infections.
  • May help muscle recovery after exercise.

So eat up! Blueberries are delicious and healthy! And did you know that wild blueberries have even more antioxidants than regular blueberries? That’s why my ice cream is loaded in frozen wild blueberries, fairy easy to find and extra nutritious.

healthy vegan ice cream

Simple Homemade Vegan Wild Blueberry and Acai Ice Cream

This delicious ice cream only has 6 ingredients, is incredibly nutrient dense, and tastes like a tropical treat!
5 from 1 vote
Course Dessert
Servings 8 people


  • Ice Cream Maker / Churner


  • 2 cups frozen wild blueberries
  • 1 can full fat coconut milk
  • 1 can coconut cream
  • 1/3 cup honey, agave, or maple syrup I used honey
  • 2 tbs acai powder
  • 1 tbs vanilla powder or vanilla bean paste


  • Place all ingredients in a high speed blender like a Vitamix. Blend until completely smooth.
  • Pour into a glass container to chill (I used a few mason jars.) Put in the refrigerator overnight. You want your mix to be ice cold. Alternatively, you can throw it in the freezer but pull it out once it's cold but not yet frozen.
  • Place cold mix into your ice cream maker (ensure the bucket is frozen solid. I just store mine in the freezer and pull it out when I need it.) Churn for 10-15 minutes or until soft serve consistency. Serve immediately or freeze again for a few hours to reach ice cream consistency.


Recipe by Liz at
homemade coconut milk ice cream


Journal of Agriculture and Food Chemistry. 2008. Cellular Antioxidant Activity of Common Fruits.

Journal of Agriculture and Food Chemistry. 2004. Absorption of Anthocyanins From Blueberries and Serum Antioxidant Status in Human Subjects.

British Journal of Nutrition. 2002. The Effect of Wild Blueberry (Vaccinium Angustifolium) Consumption on Postprandial Serum Antioxidant Status in Human Subjects.

European Journal of Nutrition. 2013. Effect of a Wild Blueberry (Vaccinium Angustifolium) Drink Intervention on Markers of Oxidative Stress, Inflammation and Endothelial Function in Humans With Cardiovascular Risk Factors.

Nutrition Research. 2013. A Single Portion of Blueberry (Vaccinium Corymbosum L) Improves Protection Against DNA Damage but Not Vascular Function in Healthy Male Volunteers.

Journal of Nutrition. 2010. Blueberries Decrease Cardiovascular Risk Factors in Obese Men and Women With Metabolic Syndrome.

British Journal of Nutrition. 2013. Consumption of Blueberries With a High-Carbohydrate, Low-Fat Breakfast Decreases Postprandial Serum Markers of Oxidation.

Journal of Agriculture and Food Chemistry. 2010. Blueberry Supplementation Improves Memory in Older Adults.

Annals of Neurology. 2012. Dietary intakes of berries and flavonoids in relation to cognitive decline.

Journal of Nutrition. 2010. Bioactives in Blueberries Improve Insulin Sensitivity in Obese, Insulin-Resistant Men and Women.

New England Journal of Medicine. 1991. Anti-Escherichia Coli Adhesin Activity of Cranberry and Blueberry Juices.

Journal of the International Society of Sports Nutrition. 2012. Effect of New Zealand blueberry consumption on recovery from eccentric exercise-induced muscle damage.



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