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Blueberry Swirl Ice Cream (AIP, vegan)

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


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


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.*


*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