Blueberry Cacao Ice Cream

A wonderful creamy tasting ice cream yet completely dairy free.  Protein rich from the addition of nuts and full of flavour and antioxidants too.  Adding in the Bio Kult powder is an easy way to boost your intake of live bacteria too!


Suitable for: vegetarians, vegans, seed free, egg free, dairy free, Gluten free

Preparation time: 10 minutes

Freezing time: 2-4 hours

Serves: 6


  • 250g cashews
  • 60g coconut butter/oil
  • 60g xylitol or coconut sugar
  • 1tsp purple corn extract
  • 2tbsp raw cacao powder
  • 250ml unsweetened blueberry juice
  • 250ml almond milk of light coconut milk
  • 1tbsp lemon juice
  • 6 capsules Bio Kult Pro-Cyan
  • Fresh blueberries to serve



  1. To make the ice cream simply blend all ingredients in a high-speed blender until smooth.
  2. Pour the mixture into an ice cream maker and follow the manufacturers instruction.  This will take approximately 20-30 minutes.  Alternatively pour the mixture into individual ramekins or moulds for turning out individual portions or pour into a freezer proof container.  If pouring into a freezer proof container freeze for 2-3 hours removing and stirring occasionally to avoid the formation of large crystals.
  3. Serve in a bowl scattered with blueberries


Nutritional information: Calories 353kcal, Protein 9g, Total carbohydrates 27.9g of which sugars 16g, Total fat 24.4g of which saturates 6.4g

30th July 2015

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