Healthy Blueberry Pie Ice Cream (High Protein u0026amp; Dairy-Free)
u003cstrongu003emacros per serving (including toppings):u003c/strongu003eu003cbru003eu003cstrongu003ecalories:u003c/strongu003e ~214u003cbru003eu003cstrongu003eprotein:u003c/strongu003e ~15.1gu003cbru003eu003cstrongu003ecarbs:u003c/strongu003e ~23.3gu003cbru003eu003cstrongu003efat:u003c/strongu003e ~7.2g
Servings 3 servings
Calories 214kcal
Ingredients
- ice cream base: 1 cup frozen blueberries 1/3 cup dairy-free coconut yogurt 1 cup unsweetened soy milk 1 1/2 scoops vanilla protein powder 1 small overripe banana 1/2 tsp vanilla extract 1 tsp almond butter blueberry jam (makes extra for storage): 10 ounces frozen blueberries 2 tbsp chia seeds 1 cup water 1 tbsp maple syrup 1 tbsp arrowroot powder toppings per serving: 1 tbsp peanut butter 1/4 cup blueberry jam
Instructions
- make the ice cream: blend all ice cream ingredients until smooth. pour into a ninja creami pint container and freeze for at least 12 hours.
- make the blueberry jam: in a saucepan over medium heat, add the blueberries and water. cook for 5-7 minutes, stirring occasionally. stir in the maple syrup and chia seeds, then let simmer for another 2-3 minutes.
- dissolve the arrowroot powder in 1 tbsp water, then stir it into the jam. cook for another minute until thickened. remove from heat and let cool. store extra in an airtight container in the fridge.
- spin the ice cream: after freezing, process using the light ice cream setting and we recommend adding a splash of milk and even a little bit of jam for color!
- assemble: top each serving with 1 tbsp peanut butter and 1/4 cup blueberry jam. enjoy!