• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Heal Me Delicious
  • Recipes
    • Recipe Type
      • Appetizers
      • Breakfast
      • Desserts
      • Drinks
      • Mains
      • Pasta
      • Quick Meals
      • Salads
      • Sauces
      • Sides
      • Soups
    • Dietary Preference
      • AIP
      • Coconut Free
      • Dairy Free
      • Gluten Free
      • Paleo
      • Vegan
    • Grain-Free Baking
      • Breads
      • Cakes
      • Cookies
      • Donuts
      • Muffins
      • Pastries
    • Caribbean Inspired
  • Resources
    • Guides, eBooks & Courses
    • Grain-free Academy
  • Shop
    • eBooks
    • Courses
  • About
    • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
  •  

Blueberry Swirl Ice Cream

June 28, 2021 Modified December 28, 2022 By Nicole Charles 9 Comments
This post may contain affiliate links.

This vegan and AIP Blueberry Swirl ice cream is rich, creamy and full of wild blueberry flavour. It’s refined-sugar free and so delicious!

Dish of Blueberry Swirl Ice Cream (AIP)

This Blueberry Swirl Ice Cream recipe began with some jam that I made with a bag of frozen wild blueberries. While the “jam” by itself is just incredible, swirled into a creamy coconut base, it is truly next level. 

Fun fact – Canada is the world’s largest producer and exporter of wild blueberries. Thousands of acres of wild blueberries grow here naturally every year. Even though the harvesting season for wild blueberries is pretty short, they can still be found frozen year-round. Because they’re typically frozen at the height of nutrient value, frozen ones are just as delicious and nutritious as fresh.  

Here are the main ingredients in this recipe:

  • frozen wild blueberries – While you can absolutely make this recipe with regular frozen blueberries, wild blueberries are quite different. These tiny wild babies taste like the essence of blueberry-ness and pack a much tangier, sweeter punch than their cultivated counterparts.
  • coconut cream and full fat, additive free coconut milk – these are key to the texture of the ice cream and I don’t recommend any substitutions.
  • maple syrup and pure vanilla extract – to sweeten and complement the blueberry flavor in this recipe
  • lemon zest – this adds a lovely flavor to the blueberry compote
two glass coupes with blueberry swirl ice cream set diagonally on a grey, patterned table, with a stainless steel spoon to the left of the coupe closest to the front of the image

FAQs

Can I substitute the wild blueberries?

Though I haven’t tried myself, you can likely use regular frozen blueberries although they aren’t as sweet and pungent as wild blueberries. You can also try with other frozen berries like raspberries or strawberries.

Can I make this without an ice-cream maker?

This recipe needs the ice cream maker to churn the liquid ingredients but I have a number of no-churn ice cream recipes on the blog. See below for some ideas.

Looking for more AIP ice cream recipes?

  • No-churn peach ice cream
  • No-churn strawberry basil ice cream
  • Matcha ice cream sandwiches

If you try this AIP Blueberry Swirl Ice Cream, I would appreciate it if you would give it a star rating and short review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blueberry Swirl Ice Cream (AIP, vegan)


★★

2 from 1 reviews

  • Author: Nicole @healmedelicious
  • Total Time: 3 hours
Print Recipe
Pin Recipe

Description

This vegan and AIP Blueberry ice cream is refined-sugar free, rich, creamy and full of wild blueberry flavour.


Ingredients

Units Scale

Blueberry Jam

  • 1 cup frozen wild blueberries
  • 1 TBSP lemon juice
  • 1/4 tsp lemon zest
  • 1/2 tsp pure vanilla extract
  • 1 TBSP pure maple syrup
  • pinch of sea salt

Ice cream 

  • 1 1/2 cups organic coconut cream (additive free)
  • 1 cup full fat coconut milk (additive free)
  • 3 TBSP maple syrup
  • 1 tsp pure vanilla extract
  • 1/3 cup tapioca starch + 1/4 cup water
  • pinch of sea salt

Instructions

Blueberry Jam

  1. Add frozen blueberries, lemon juice, lemon zest, vanilla and maple sauce to a small sauce pan. Bring to a boil over low-medium heat 
  2. Once boiled, reduce to low heat and let simmer until wild blueberries begin to break down (~10 minutes)
  3. Continue cooking uncovered until mixture thickens.
  4. Remove from heat and let cool completely before adding to ice cream.

Ice Cream

  1. Add coconut cream and coconut milk to a saucepan with maple syrup, salt and vanilla on low-medium heat for 3-5 minutes.
  2. While coconut milk mixture warms, add water to tapioca starch to make a slurry. 
  3. Add slurry to saucepan and stir rapidly to thicken mixture. 
  4. Remove from heat and allow to come to room temperature.
  5. Pour mixture into a bowl and let chill for at least 2 hrs, or until cold. 
  6. Add the mixture to your ice cream machine and churn according to your machine’s instructions. 
  7. Transfer prepared ice cream to a large bowl. Using a spatula, fold in blueberry jam mixture ensuring you leave visible swirls of blueberry goodness. 
  8. Enjoy immediately as soft-serve or transfer to loaf pan and freeze until a scoop-able texture is formed.*

Notes

*Once solid, coconut ice cream gets very hard. Defrost on counter well in advance of serving. It will be creamiest within 2-3 days of being made.

  • Prep Time: 3 hours
  • Cook Time: 0 minutes
  • Category: Desserts

Keywords: ice cream, blueberry ice cream, aip ice cream, dessert, aip desserts

Did you make this recipe?

Share a photo and tag @healmedelicious — we can’t wait to see what you’ve made!

Categories: AIP, All Recipes, Dairy Free, Desserts, Gluten Free, Paleo, Vegan Tagged With: aip ice cream, blueberry, blueberry icecream, blueberry swirl, coconut milk, coconut milk ice cream, summer desserts, vegan ice cream

Previous Post: « Japchae-inspired AIP Sweet Potato Noodle Stir Fry
Next Post: Mixed Berry Galettes »

Reader Interactions

Comments

  1. Liz Ann

    September 23, 2022 at 2:48 pm

    Unfortunately that much tapioca leaves a odd flavor and weird texture. My ice cream never got bigger. I like the idea of the blueberry but I will have to use a different recipe for ice cream base,

    ★★

    Reply
    • Nicole Charles

      September 26, 2022 at 1:05 pm

      So sorry you didn’t love it. This hasn’t been my experience when using full fat coconut milk and cream.

      Reply
  2. Chris

    July 13, 2022 at 1:41 pm

    Hi, I would also suggest less tapioca. The amount as written caused my machine paddle to seize.
    It would seem very good otherwise.

    Reply
  3. Angela

    June 3, 2022 at 1:07 pm

    The links to the coconut cream and full fat, additive free coconut milk are broken, could you list what brands you recommend?

    Reply
    • Nicole Charles

      June 20, 2022 at 5:06 pm

      Sorry,ShopAIP isn’t currently selling coconut milk. I hope they’re back in stock soon! I like Thai Kitchen Unsweetened Coconut Milk in the box (no additives), Natural Value Organic Coconut Milk (no guar).

      Reply
  4. Lydia

    June 16, 2021 at 1:43 am

    Hi! So my blueberry stuff came out not so much like a jam, and the tapioca seemed to be too much. Can you give me insight on what I did wrong?

    Reply
    • Nicole Charles

      June 20, 2021 at 7:57 pm

      Hi Lydia. You should boil the blueberry mixture on the stovetop until it thickens. I’m not sure what consistency yours was so it’s hard to advise you. The tapioca isn’t added to the blueberry jam, it’s added to the coconut milk mixture and you’ll want to make it into a slurry with water before adding.

      Reply
    • Dustin

      January 14, 2022 at 1:37 am

      Overall this is a great recipe. I made this twice with a few adjustments on the second round.

      I reduced the tapioca slurry by half and thought it gave a better consistency.

      It may just be the maple syrup I was using but I went 1.5x recipe and liked that degree of sweetness.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hi! I’m Nicole, the recipe developer, food enthusiast and photographer behind Heal Me Delicious. Read More

Tags

AIP AIP appetizers aip desserts Caribbean chickendinner Christmas Sides cinco de mayo cookies cookie season cozy comfort dairy-free desserts drinks easter egg free breakfast fall in love game day gluten free grain-free holiday dessert holidaysides holidayszn just grilling Just In mother's day nourish one-pot meal One Pot paleo pumpkin spice quick weeknight meal Reader Faves side dish snacks soupszn spiceszn spring desserts spring recipes summer desserts summer salad sweet potato valentine's vegan vegan side dish Whole30

Footer

HEAL ME DELICIOUS
Recipes
  • All Recipes
  • Autoimmune Protocol
  • Paleo
  • Vegan
  • Dairy Free
  • Caribbean Inspired
  • Whole30
More
  • Lifestyle
  • About
  • Shop
  • Contact Me
  • Newsletter
  • Site disclaimer
  • Affiliate Disclosure
This website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Copyright © 2023 Heal Me Delicious. All Rights Reserved.