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5 from 5 votes

KISS Blueberry Coconut Ice Cream (Dairy Free)

Prep Time15 mins
Freeze Time1 d
Total Time1 d 15 mins
Servings: 12


  • Vitamix or high-speed blender


  • 2 cups fresh blueberries
  • 1 13.5 oz can full-fat coconut milk
  • 1 1/2 cups vanilla unsweetened plant milk (I used Ripple’s new Vanilla Unsweetened and it worked perfectly!)
  • 1/2 cup honey (Consider maple syrup or agave if wanting to make this 100% Vegan 🙂)


  • In a medium saucepan, heat blueberries and honey on medium-high heat until they come to a boil. Turn down heat, mash blueberries and simmer for 2-3 minutes.
  • Let blueberries cool at least 5 minutes.
  • In a Vitamix or high-speed blender, pour blueberry-honey mixture and both milks.
  • Blend on high until mixed well and pour mixture into a standard bread pan, cover with 2 layers plastic wrap and freeze for 20-24 hours.
  •  If using an ice-cream maker, complete up to Step 3 then let the mixture sit in the fridge for at least 2 hours before following the manufacturer’s instructions.