Vegan Coconut and Blueberry Ice Cream Cups

These vegan coconut and blueberry ice cream cups are so delicious, rich and creamy and really easy to make. One bite, and you'll be craving more! Hope you love!

The Recipe

Vegan coconut and blueberry ice cream cups

Ingredients

1 can (14 ounces / 400 ml) full-fat coconut milk (only the creamy white part)

2 tablespoons coconut oil

1 tablespoon maple syrup or more to taste

pulp of 1/2 vanilla bean (sub in vanilla extract)

1/3 cup / 50 g frozen wild blueberries

For the chocolate topping:

3.5 ounces / 100 g dark vegan chocolate

2 tablespoons coconut oil

Instructions

1. Scoop the thick and creamy white part of the coconut milk into a blender. Add coconut oil, maple syrup and vanilla and blend until smooth. Add the blueberries and carefully mix with a spoon.

2. Pour into silicone or paper muffin cups and put them into the freezer.

3. Melt the chocolate and combine with the coconut oil. Remove the muffin cups from the freezer and pour the chocolate over them. Freeze for at least 2 hours. Remove from the cups and ENJOY!