You know what’s the best thing about homemade ice cream? It’s creamy, flavor-packed, and feels like a little scoop of magic. This Blueberry Swirl Ice Cream is all that—and more. It’s perfect for anyone following Paleo, AIP (Autoimmune Protocol), or vegan diets. Picture this: tangy wild blueberries swirling through a luscious coconut cream base. Yep, it’s as good as it sounds!
With just a handful of natural ingredients, you can whip up a dessert that’s equal parts indulgent and guilt-free. Let’s get straight to it—your next favorite frozen treat is just a few steps away!
Recipe At a Glance
- Active Time: 25 minutes
- Inactive Time: 2-4 hours (chilling + freezing)
- Servings: Makes 4-6 servings (double it if you’re feeding a crowd)
- Skill Level: Easy. If you can stir and whisk, you’ve got this!
What You’ll Need:
- Ice cream maker (or a freezer-safe container + a little patience)
- Saucepan
- Mixing bowls
- Whisk or spatula
Make-Ahead Tip: You can prep the blueberry jam and ice cream base a day before. Keep them in the fridge until you’re ready to churn.
Ingredients
For the Blueberry Jam:
- 1 cup frozen wild blueberries
- 1 tablespoon lemon juice
- 1/4 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1 tablespoon maple syrup
- A pinch of sea salt
For the Ice Cream Base:
- 1½ cups coconut cream (no additives, please)
- 1 cup full-fat coconut milk
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/3 cup tapioca starch + 1/4 cup water (mixed into a paste)
- A pinch of sea salt
Swaps & Customizations:
- Not vegan? Swap maple syrup for honey.
- No tapioca starch? Use arrowroot.
- Fresh blueberries in season? Use those instead of frozen ones.
Let’s Make It
Step 1: Blueberry Jam
- Toss all the jam ingredients—blueberries, lemon juice, zest, vanilla, maple syrup, and a pinch of salt—into a small saucepan.
- Heat it on medium-low until it starts to bubble, then turn the heat down. Let it simmer for about 10 minutes. You’ll know it’s ready when the juices thicken and look glossy.
- Remove the pan from the heat and let the jam cool. It’ll thicken up even more as it sits.
Quick Tip: Stir occasionally while it simmers to keep it from sticking to the pan.
Step 2: Ice Cream Base
- In another saucepan, gently warm the coconut cream, coconut milk, maple syrup, vanilla, and salt over low-medium heat. Don’t let it boil—just warm it enough to combine everything.
- While that’s heating up, mix the tapioca starch and water to create a slurry (fancy word for “thickener”).
- Slowly whisk the slurry into the warm coconut mixture. Keep stirring for about 2 minutes until it thickens into a smooth, custard-like consistency.
- Take it off the heat and let it cool to room temperature. Then pop it in the fridge for 2 hours (or overnight if you’re planning ahead).
Pro Tip: Smooth and custardy is the goal. If it gets too thick, you might need to whisk it again before churning.
Step 3: Churning & Swirling
- Pour the chilled coconut mixture into your ice cream maker and churn it for about 20 minutes (or follow your machine’s instructions).
- Once churned, transfer the ice cream to a large bowl. Gently fold in spoonfuls of that gorgeous blueberry jam. Don’t mix too much—you want those beautiful swirls.
- Serve it right away for a soft-serve vibe, or freeze it in a container for an hour if you want firmer scoops.
Pro Tip: Use a light hand when swirling—think marble cake vibes, not blueberry soup.
Customizations & Ideas
- Seasonal Twist: Swap out blueberries for strawberries, raspberries, or even cranberries during the holidays.
- Keto-Friendly: Sub the maple syrup with a sugar-free sweetener like monk fruit syrup.
- Fancy It Up: Drizzle it with melted dark chocolate or sprinkle toasted coconut flakes on top.
Serving & Storing
- Serve It With: Paleo brownies, AIP cookies, or on its own (because it’s that good).
- Storage Hack: Keep leftovers in an airtight container with a layer of parchment paper on top to avoid freezer burn. It’ll stay fresh for up to a week.
- Reheating (Sort Of): Let the ice cream soften at room temp for 5 minutes before scooping.
There you go—creamy, dreamy Blueberry Swirl Ice Cream that’s as healthy as it is delicious. Whether you’re sharing it with friends or savoring it solo on a sunny afternoon, this recipe is bound to win hearts.
So, what are you waiting for? Grab your spoon and dive in!
PrintBlueberry Swirl Ice Cream – Paleo | AIP | Vegan
This creamy and refreshing Blueberry Swirl Ice Cream is a delightful treat for anyone following Paleo, AIP, or vegan diets. It combines the natural sweetness of coconut cream with a tangy blueberry jam swirl, creating a dessert that’s as beautiful as it is delicious. Perfect for summer days or when you need a guilt-free indulgence!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: ~3 hours (including chilling/freezing)
- Yield: 4-6 1x
- Category: Dessert
- Cuisine: American
Ingredients
For the Blueberry Jam:
- 1 cup frozen wild blueberries
- 1 tablespoon lemon juice
- 1/4 teaspoon lemon zest
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon pure maple syrup
- Pinch of sea salt
For the Ice Cream Base:
- 1 1/2 cups organic coconut cream (additive-free)
- 1 cup full-fat coconut milk (additive-free)
- 3 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
- 1/3 cup tapioca starch + 1/4 cup water (for slurry)
- Pinch of sea salt
Instructions
Step 1: Make the Blueberry Jam
- Combine blueberries, lemon juice, lemon zest, vanilla extract, maple syrup, and sea salt in a small saucepan. Heat over medium-low until it boils gently.
- Reduce heat to low and simmer for about 10 minutes, stirring occasionally, until the blueberries break down and the mixture thickens slightly.
- Remove from heat and let cool completely. The jam will thicken further as it cools.
Step 2: Prepare the Ice Cream Base
- In a medium saucepan, combine coconut cream, coconut milk, maple syrup, vanilla extract, and sea salt. Heat over low-medium heat for about 3–5 minutes—do not let it boil.
- In a small bowl, mix tapioca starch with water to create a slurry. Gradually whisk the slurry into the warm coconut mixture.
- Stir continuously until the mixture thickens to a custard-like consistency (about 2 minutes). Remove from heat and let cool to room temperature.
- Transfer to a bowl and chill in the refrigerator for at least 2 hours.
Step 3: Churn and Swirl
- Pour the chilled ice cream base into your ice cream maker and churn according to your machine’s instructions (usually around 20 minutes).
- Once churned, transfer the ice cream to a large container or loaf pan.
- Gently fold in spoonfuls of the cooled blueberry jam with a spatula to create visible swirls—don’t overmix.
- Serve immediately as soft serve or freeze for an additional hour for a firmer texture.
Notes
Serving Suggestions:
Serve in chilled bowls or cones for an extra treat! Garnish with fresh blueberries or mint leaves for added color and freshness.
Tips & Tricks:
- Use high-quality coconut cream and milk without additives for the best texture.
- Ensure the blueberry jam is completely cooled before folding it into the ice cream to maintain distinct swirls.
Storage & Reheating:
Store leftovers in an airtight container in the freezer for up to one week. Cover with parchment paper before sealing to prevent ice crystals from forming. Let frozen ice cream sit at room temperature for 5–10 minutes before scooping.