flourished by nature

Blueberry and Peanut butter swirl ice cream

by

Jump to Recipe Print Recipe

An ice cream that made from 6 ingredients and does not need to be churned sounds like a dream? Maybe dreams can sometimes become reality, because this blueberry and peanut butter swirl ice cream ticks those boxes exactly. All you need is a blender, the ingredients and a freezer and this dessert could be yours in a few hours waiting time!

I cannot believe summer is *almost* over- is it really already August? Time is passing by too fast for me. And I just realized that I have not tried nearly as many homemade ice creams and popsicles as I wanted to. BUT the good news is that ice cream is not necessarily a summer dessert only. At least definitely not in my family.

close up of ice scoop scooping some of the blueberry and peanjt butter swirl ice cream. You can also see fresh blueberries on the surface. The container in which the ice cream is inside is layered with parchment paper.

Since I am little, the four of us (my mum, dad, brother and me) would always go to the ice cream shops until the very last day they are opened. We then would buy big family packs of ice cream to stock up our freezer for winter. However they would not last throughout autumn anyways. So we would have to rely on ice creams from the supermarket if we wanted any. The same is with my grand aunt and uncle. If there would be an “ice cream loving” gene, I am sure my entire family inheritated it and the gene would be given to our next generation.

About this blueberry and peanut butter swirl ice cream

Anyways, back to the ice cream. I do not know why, but I had this exact idea how I wanted to make this creamy frozen goodness. So I gave it a try and the combination of blueberries and the lightly salted peanut butter made my taste buds sing. Yes, since this is a no churn ice cream, it is a little more frozen than a store bought variety. However letting it thaw for a bi longer does the trick and I promise you will not be disappointed by its flavor.

Blueberries in a vegan and gluten free ice cream cone. The cone is lying on a stone ground and there are also some dried beige flowers as decoration.

Speaking of flavor, I know a few people cannot stand coconut. Again nothing to worry about here! Even though this recipe contains a fair amount of coconut milk, it is not owherhelming. The coconut just makes a smoother, creamier texture!

As promised this ice cream does not need any extra equippemnt than a good blender. Plus you only need 6 ingredients:

  • coconut milk
  • frozen blueberries
  • unroasted and unsalted cashews
  • vanilla extract
  • maple syrup
  • peanut butter
Hand olding a cone with two acoops of the blueberry and peanut butter swirl ice cream. There are some fresh blueberries as decoration and you can see the container with the ice cream and the other decorations like dried flowers in the background.

Thats it! The hardest part is probably the long waiting time in order to let the ice cream freeze. And then you can finally enjoy your homemade frozen dessert 🙂

I hope you enjoy and please let me know how you liked it should you give it a try. If this ice cream sounds good to you, maybe you find these great to:

ALL THE BEST

Print Pin

Blueberry and peanut butter swirl ice cream

This ice cream does not only make a beautiful purple color, but it also convinces in taste: sweet blueberries come together with salty peanut butter. The best part: you do not need an ice cream machine! Just a blender, 6 ingredients and you are good to go and make this creamy, vegan frozen dessert.
Course Dessert, Snack
Keyword dairy free, dessert, gluten free, ice cream, oil free, snack, vegan

Ingredients

  • 1 400 ml can full fat coconut milk
  • 1/2 Cup (60g) cashews (quick soaked in hot water for around 30 minutes or overnight)
  • 1/4 Cup (60ml) maple syrup
  • 2 Cups+ a large handful (350g) frozen blueberries
  • 1 Tsp vanilla extract
  • 1/2 Cup natural smooth peanut butter

Instructions

  • Drain the cashews and add them alongside 300g of the blueberries, maple syrup, coconut milk and vanilla extract to a high speed blender. Bledn until completely smooth.
  • Pour the mixture into a large bowl and mix in the rest of the blueberries.
  • Gently warm and melt the peanut butter over medium heat.
  • Add about a third of the blueberry mixture into a baking tin then drizzle a third of the peanut butter on top. Repeat until everything is used up.
  • Let sit in the freezer for at least 6 hours or overnight. Thaw for around 20 minutes before scooping into waffles or bowls and enjoy!

More Snacks