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!
EQUIPMENT
High Powered Blender
Ninja Creami*
* To make ice cream without the Ninja Creami you simply pour blended ingredients into icecube trays & chill. After 24 hours throw cubes into your food processor or high speed Blender until creamy!
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.