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Roasted Blueberry Ice Cream

Coconut-milk based vegan ice cream recipe ripe with roasted fresh blueberries. This recipe was not tested by Bob's Red Mill. *Indulgent* Gluten Free, Lactose Free, Soy Free, Vegan.

  • 2 cups Blueberries (fresh)
  • 1/4 cup Coconut Sugar *
  • 1 can Light Coconut Milk (14oz can)
  • 1 Tbsp Arrowroot Starch
  • 1 tsp Vanilla Extract
  • 1/4 tsp Salt
  • 1/4 cup Almond Milk unsweetened
  • 1/4 cup Erythritol *
  • 1 tsp Guar Gum


Step 1

Preheat oven to 400ºF. Spray a ceramic baking dish with nonstick cooking spray. Toss the blueberries and coconut sugar together in the dish. Bake for 15 minutes, stirring once.

Step 2

Meanwhile, whisk together the coconut milk and arrowroot in a small saucepan until smooth. Bring to a low boil over medium heat, and cook for about 5 minutes, whisking often. The mixture will thicken substantially. Remove from heat.

Step 3

Place the cooked blueberries and coconut milk mixture in a blender or food processor. Process until smooth. Add the vanilla extract, salt, almond milk and erythritol and blend again until smooth. Lastly, blend in the guar gum.

Step 4

Chill the mixture for several hours or overnight, then freeze in an ice cream maker according to manufacturer's directions.

Serves 4.


*Coconut sugar is an unrefined sweetener and erythritol is a zero-calorie all natural sweetener. Regular granulated white sugar or sucanat may be substitute 1-for-1 for each.
Roasted Blueberry Ice Cream

Servings: 4


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Products Used in this Recipe

Gluten Free
Arrowroot Starch

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Gluten Free
Guar Gum

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