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a hand holding a cone of vegan vanilla blueberry peach ice cream.
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5 from 1 vote

Vegan Vanilla Blueberry Peach Ice Cream

Summer dessert elevated! This amazing vegan vanilla blueberry peach ice cream is so fresh! If you're looking to wow a crowd, this is it! They won't believe it's homemade!
Prep Time15 minutes
Cook Time0 minutes
Freezing Time6 hours
Total Time6 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 4 servings
Calories: 626kcal

Ingredients

Instructions

  • If making vegan condensed milk, make that first.
    *Skip this step if using store bought.  
  • Pour the blueberries, maple syrup, and ½ the vanilla in a blender and puree. Remove to a small bowl and set aside.
  • Add the peaches and remaining vanilla in the blender and puree.
  • If making whipped topping from scratch, in a large bowl, scoop out the fat content from the top of your canned coconut milk and whip until stiff peaks form.
    *If using store bought, pour out the contents of the tub and whip it. 
  • Beat in vegan condensed milk and salt.
  • Fold in the blueberry puree.
  • Pour into a reusable ice cream container or freezer safe, air tight container by alternating layers of the ice cream base and peach mixture.
  • Store at least 6 hours or overnight in the freezer.   
  • Scoop out amount desired as needed.
  • Yields approximately 1 pint.

Video

Notes

*See post for notes about Top 8 Allergy Free variation
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 

Nutrition

Serving: 1cup | Calories: 626kcal | Carbohydrates: 38g | Protein: 6g | Fat: 46g | Saturated Fat: 41g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 185mg | Potassium: 622mg | Fiber: 1g | Sugar: 28g | Vitamin A: 249IU | Vitamin C: 6mg | Calcium: 64mg | Iron: 7mg