Vegan Chocolate Blueberry Ice Cream

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 5

Cook Time: 1

Servings:

Calories: 172kcal

We've been wearing CGM glucose monitors for the past few weeks and testing new recipes to help control blood sugar spikes. Research shows that blueberries (and berries, in general) as well as dates are excellent for this purpose. So, we've created this luxurious, plant-based Chocolate Blueberry Ice Cream recipe that's both delicious and blood sugar-friendly. Creamy, dreamy, and indulgent, this ice cream is simple to make and won't spike your blood sugar. It's sure to become your new favorite!

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Equipment

Ingredients

1 cup frozen blueberries
4 dates
1 tbsp cashews
1 tbsp cocoa powder
1 tsp lemon juice
½ tsp vanilla extract
1 cup soy milk unsweetened, or plant based milk of choice

Instructions

Add all ingredients to a blender and blend until smooth.
Pour into Ninja Creami container and freeze for 24 hours.
Spin on the Ninja Creami Lite setting at least twice to get a creamy consistency.
If you don't eat all of what is in the container, leave the remaining ice cream in the Ninja Creami container, press flat and smooth the top and re-freeze. When ready to eat, run on the Lite setting.

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Nutrition