While I originally made this recipe with Saskatoon berries, it works equally well with blueberries, as almond and lemon both pair well with either berry. This Sasakatoon/June berry or blueberry ice cream recipe is also vegan, made with a base of coconut milk, MCT powder and vegan protein powder, making it a healthy choice for anyone who just wants to enjoy a cold, sweet fruity treat in the summer heat or any time.

Saskatoon/June Berry or Blueberry Ice Cream Recipe

Directions:

  1. Add all your ingredients to a blender except the whole berries, starting with the coconut milk. Blend until smooth then chill in the fridge for 4 hours or overnight. Chill the vessel you'll be storing the ice cream in as well as the berries, if using fresh ones.

  2. Pour the chilled mixture into the ice cream maker, and churn according to manufacturer’s directions, around 20-30 minutes, or until you reach a soft-serve consistency. Once soft-serve consistency is achieved, gradually add the berries into the churned a little at a time as it churns. Once fully churned in, turn it off and either scoop into chilled bowls and serve, or pour into chilled vessel and put in the freezer for at least 4 hours to get a scoopable consistency. If allowed to freeze longer, you will likely need to take it out of the freezer 10 minutes or so before scooping.

Did you make this vegan keto Saskatoon/June or blueberry ice cream recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)