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Blueberry Swirl Ice Cream – Paleo | AIP | Vegan

Blueberry Swirl Ice Cream
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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!

Ingredients

Scale

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

  1. 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.
  2. Reduce heat to low and simmer for about 10 minutes, stirring occasionally, until the blueberries break down and the mixture thickens slightly.
  3. Remove from heat and let cool completely. The jam will thicken further as it cools.

Step 2: Prepare the Ice Cream Base

  1. 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.
  2. In a small bowl, mix tapioca starch with water to create a slurry. Gradually whisk the slurry into the warm coconut mixture.
  3. Stir continuously until the mixture thickens to a custard-like consistency (about 2 minutes). Remove from heat and let cool to room temperature.
  4. Transfer to a bowl and chill in the refrigerator for at least 2 hours.

Step 3: Churn and Swirl

  1. Pour the chilled ice cream base into your ice cream maker and churn according to your machine’s instructions (usually around 20 minutes).
  2. Once churned, transfer the ice cream to a large container or loaf pan.
  3. Gently fold in spoonfuls of the cooled blueberry jam with a spatula to create visible swirls—don’t overmix.
  4. 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.

Find it online: https://easyrecipeacademy.com/blueberry-swirl-ice-cream/