Blueberry and Chocolate Ice Cream

Blueberries and chocolate are a fairly unusual combination, at least in an ice cream. However the antioxidants of the blueberries as well as cocoa powder make this one of the healthiest ice creams around. You should definitely eat this every day (or almost). This ice cream is vegan, lactose free, egg free and gluten free. I prefer to use wild blueberries I pick in the autumn, however if they are not available, buy frozen, organic blueberries. You can also use other seasonal berries.

Note that you don't need to soak the cashew nuts before processing them although the texture of the ice cream will be much smoother if you do so. You can soak them for up to 24 hours before using.

You can use frozen blueberries although you should allow them to thaw for 30 minutes before using them.

You will not need an ice cream maker to make the ice cream although you will need a food processor. You will also need 8-10 tartlett tins roughly 11.5 centimetres (4½ inches) in diameter. I prefer to use silicon ones.

A super healthy ice cream, absolutely packed with antioxidants

This recipe is:

  • Egg free
  • Gluten free
  • Lactose (dairy) free
  • Vegan

Blueberry and Chocolate Ice Cream

Makes 8-10 small ice cream quiches


  • 125 grams cashew nuts (soaked for 3-24 hours if possible)
  • 2½ tablespoons coconut oil
  • 75 millilitres agave nectar
  • 65 millilitres soy milk (or any other milk you prefer)
  • 1 banana, ripe
  • 100 grams fresh blueberries
  • 20 grams cocoa powder


  1. If you soaked the cashew nuts, drain the liquid and discard.
  2. Place the 125 grams cashew nuts in a food processor and blend for 1 minute or until the there are no large pieces left.
  3. Add 1 tablespoon of the coconut oil and blend for 30 seconds.
  4. Add the 75 millilitres agave nectar, 65 millilitres soy milk and the banana and continue blending for 5 seconds.
  5. Add the remaining 1½ tablespoons coconut oil and blend for 5 seconds.
  6. Equally divide the mixture and transfer to two small bowls.
  7. Transfer one half of the mixture back into the food processor along with the 100 grams blueberries. Blend for 30 seconds (up to 1 minute). You might need to scrape down the insides of the food processor bowl. After blending, transfer back to the bowl.
  8. Add the remaining half of the cashew mixture to the food processor. Add the 20 grams cocoa powder. Blend for 30 seconds (up to 1 minute). You might need to scrape down the insides of the food processor. After blending, transfer back to the bowl.
  9. Now prepare 8-10 tartlett tins 11.5 centimetres (4½ inches) in diameter (I prefer silicon ones). Divide the chocolate mixture between the base of the tins. Be careful to cover the base entirely.
  10. Pour the blueberry mixture on top of the chocolate mixture.
  11. Place in the freezer and allow to freeze for at least 3 hours.


  • You can use carob powder instead of the cocoa powder.
  • Add a handful of cacao nibs for an extra healthy treat.
  • You can use other seasonal berries such as raspberries, strawberries, blackberries and more.
  • You can use olive oil or canola oil instead of the coconut oil.
  • If the coconut oil is cold (in which case it becomes solid), place the jar in warm water for a couple of minutes.
  • You can use maple syrup instead of the agave nectar.
  • You can use oat cream or soy cream for a special treat.
  • Instead of the soy milk you can use rice milk, oat milk, almond milk or skimmed milk.