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vegan blue moon ice cream in a vintage loaf pan
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Vegan Blue Moon Ice Cream

Blue Moon Ice Cream | This no churn, vegan ice cream recipe will be the highlight of your Wisconsin summer. Plus, it’s perfect for the 4th of July. #vegan #nochurn
Prep Time15 minutes
Total Time15 minutes
Course: Desserts
Cuisine: American
Keyword: dairy free, easy, no churn, vegan
Servings: 16 servings
Calories: 169kcal
Author: Melissa Belanger

Ingredients

  • 2 cans coconut milk chilled in the fridge overnight
  • 1 11.25- ounce can sweetened condensed coconut milk
  • 1 tablespoon raspberry extract
  • 1 tablespoon lemon extract
  • 1 pinch coarse salt
  • Blue food coloring

Instructions

  • Open coconut milk cans and drain the coconut water that has separated.
  • In a large bowl with an a electric mixer, whip coconut cream until light and fluffy.
  • Fold in the sweetened condensed coconut milk, raspberry extract, lemon extract and pinch of salt.
  • Add food coloring, and gently stir until color has evenly distributed.

Notes

Recipe makes 2 pints.

Nutrition

Calories: 169kcal | Carbohydrates: 14g | Protein: 1g | Fat: 13g | Sodium: 24mg | Sugar: 12g | Vitamin C: 0.5mg