I’m starting to put together a list of favorite vegan ice creams and this recipe was definitely one of them! I especially love the deep rich color blueberries give my smoothies but this ice cream recipe not only looks amazing, it tastes amazing with a very berry flavor! If your into ice creams with a nutty texture, you can also try adding some chopped walnuts or almonds in the last 10 or 15 seconds of blending. The less time you blend the nuts, the chunkier the ice cream will be. My 2 year old son devoured a good sized bowl and loved it as much as I did so its kid tested and mother approved! Best of all, this recipe is so simple yet super healthy with just 3 easy ingredients.
Blueberry Ice Cream Ingredients:
Blend with a few splashes of unsweetened almond milk or water until thick and creamy. Vegan ice creams can be served immediately and can usually be refrozen to stay fresh for up to 2 days. Since it is recommended to eat atleast 3-4 servings of berries a week as part of your fruit intake, this recipe would be a great way to help you meet that need for you and the entire family.
Blueberries are a longevity food and have been ranked as one of the top fruits tested for antioxidant activity. Blueberries are repeatedly ranked in the U.S. as having one of the highest antioxidant capacities among all fruits and vegetables. Blueberries can improve memory, mop up free radicals that cause aging, and are loaded with vitamin C and K! Raw blueberries provide you with the greatest nutritional benefits and we can even freeze them without damaging their delicate anthocyanins nor their antioxidants. Its best to buy them organic because as it turned out, organic blueberries had significantly higher concentrations of antioxidants and anthocyanins than conventionally ones.
by Lupita Ronquillo, holistic nutrition writer