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Paleo Vanilla Ice Cream with Blueberry Sauce

I scream, you scream, we all still scream for ICE CREAM (even after going paleo). What I’ve learned is that my sweet tooth is far more manageable now that I am no longer addicted sugar, and I tend to want more savory treats than super sweet ones. All that said, ice cream will probably always be a favorite of mine. There’s something about it that just reminds me of my childhood and long summer days in the sun. Ice cream is fun, delicious, and nostalgic…so when the craving hits, I like to indulge just a little.

Blueberries have long been a favorite of mine as well. So, I thought why not combine the two for a more savory, sweet combo. My vanilla ice cream is not super sweet, and I secretly add a little extra salt to it to make it salty/sweet – duh, that’s the best combo. Period.

Vanilla Ice Scream with Blueberry Sauce

If you don’t have an ice cream maker you could place this recipe in the freezer in a freezer safe bread pan and let it chill, mixing it up periodically until it arrives at the consistency you desire. However, if you like ice cream (like me!), I strongly urge you to just buck up and buy an electric ice cream maker. You can get them pretty inexpensive, and they are SO fun to play with. I love trying new flavors and only wish I had gotten mine sooner.

Enjoy every last bite! And let us know if you come up with any tasty combinations or flavors!



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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2
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For the blueberry sauce:

  • 1 cup of fresh blueberries
  • 1-2 tsp of honey (this is to taste - I think blueberries are mostly sweet enough on their own but you could go up to a tablespoon to sweeten them to your liking)

For the vanilla ice cream:

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  • Place the fresh blueberries and honey in a saucepan on the stove over medium heat.
  • Let the blueberries start to break down, stirring them around as they heat up.
  • In a mixing bowl, combine the coconut milk, maple syrup, vanilla and salt. Use a whisk to mix the ingredients.
  • Once combined, place in your ice cream maker per the manufacturer's instructions. I used chilled coconut milk for quicker results.
  • By the time your ice cream is ready, your blueberries should be ready too. I like them to maintain a chunkier texture, so once they get saucy but have some blueberry lumps still left, I turn the heat down or off and let them just sit until the ice cream is done. Play around with the texture and consistency to find what you like best.
  • Scoop your ice cream into bowls and top with the blueberry sauce. I like to add a little pinch of salt to the secret ingredient for the ultimate salty/sweet combo. Yum!
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