Blueberry Lemon Ice Cream (No Churn, Dairy Free!)

This Blueberry Lemon Ice Cream is a reader favorite that has gained many 5-star reviews since it was first published in 2021 - for good reason too! It's made with a creamy, dairy free cashew and coconut milk-base with a fresh, homemade blueberry sauce mixed in. And although it requires some extra hands-off time to get the ingredients to the proper temperatures, as well as some patience while waiting for it to freeze overnight, it's a no churn recipe that's sure to be your next favorite dessert this summer!

A Crowded Kitchen original recipe made even creamier!

As mentioned, this recipe was originally posted in 2021, where we previously required the use of an ice cream maker. And although it was a big hit with those who tried it, we have since tweaked the recipe to make it just a bit easier for anyone to make!

This no churn blueberry ice cream is now even creamier without the use of any special tools. Because Beth has a dairy allergy, we chose to keep it dairy free, as with many of our other ice cream recipes, like our homemade vegan ice cream sandwiches and vegan ice cream bars, but you won't even notice!

It's perfectly smooth, lusciously blueberry-filled, and the perfect treat to beat that summer heat, along with our refreshing Watermelon Blueberry Salad.

The soaked cashews and coconut milk provide the best vegan ice cream base, just like in our classic Vegan Vanilla Ice Cream, while the blueberry lemon mixture is lightly sweetened with some granulated sugar and honey, providing the best balance between tart berries and subtle sweetness.

Key Ingredients Needed for this Dairy Free Blueberry Lemon Ice Cream

• Fresh blueberries: While we prefer fresh blueberries for this recipe, you can use frozen blueberries, it will just take longer to cook them down. Because of the added moisture, you will likely need an additional 3 to 5 minutes to cook them in the saucepan.
• Full fat coconut milk: Be sure to use a good quality canned coconut milk without additives, like guar gum. We find that the brands Thai Kitchen or Native Forest deliver the most consistent results!
• Raw cashews: Soaking the cashews allows them to soften prior to blending. They also provide a nice creaminess to the ice cream.
• Honey: Provides a natural sweetness to balance out the tart flavors of the blueberries and lemon. Pure maple syrup or agave could work too!

How to Make Blueberry Lemon Ice Cream from Scratch

1. For storing the ice cream: Place a 9x5-inch loaf pan, a rectangular storage container, or a deep bowl in the freezer, while you prepare the rest of the ingredients.
2. Place one can of coconut milk in the refrigerator UPSIDE DOWN for 12 to 24 hours. Keep the second can of coconut milk at room temperature.

3. To soften the cashews for blending, add them to a bowl and cover completely with room temperature water. Soak cashews on the counter for 2 to 4 hours. Then, drain and rinse the cashews.
4. Once the coconut milk is chilled: To a large saucepan, add blueberries, sugar, honey, lemon juice, and lemon zest. Cook over medium heat for about 7 to 8 minutes. Stir frequently to prevent burning.
5. Turn the heat down to medium-low and simmer for an additional 8 to 10 minutes, again stirring frequently, until the mixture thickens.

6. Pour into a bowl to cool to room temperature while you prepare the remaining ingredients.
7. To a high-speed blender, add soaked, drained cashews and vanilla extract. Pour in the entire can of the room temperature coconut milk. 
8. Remove the chilled coconut milk from the fridge. Drain the clear liquid from the can and scoop only the remaining coconut cream into the blender with the cashews.
9. Blend on high for about 1 minute. Use a spatula to scrape down the sides and blend again for an additional 30 to 45 seconds until smooth and creamy.
10. Pour mixture into a large bowl and set in the fridge to chill until the blueberry mixture has finished coming to room temperature.

11. When both have cooled, remove cashew mixture from the fridge and pour in the blueberry mixture. Stir until fully incorporated.
12. Pour the ice cream base into the frozen pan/container/bowl. Gently press a layer of plastic wrap onto the surface of the ice cream to help decrease the chance of freezer burn.
13. Freeze for at least 8 hours or overnight before serving.
14. Before serving, you may need to let the ice cream sit at room temperature for 10 to 15 minutes for easier scooping.

Top Tips from the CK Test Kitchen!

• Don't forget to refrigerate the coconut milk upside down. This allows the liquid to separate from the creamy solids and will make it easier to separate the two before blending.
• Use full fat coconut milk. A lite or low fat coconut milk will not work in this recipe! The dairy free ice cream gets its creaminess directly from the fat in the coconut milk. Also, use canned coconut milk, as the cartons of coconut milk will not work the same.
• Soak the cashews for at least 2 hours. Soaking the cashews makes them softer and easier to blend until smooth.

More Dairy Free Ice Cream Recipes You'll Love

We can't wait for you to make this Blueberry Lemon Ice Cream in your own home! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @crowded_kitchen on Instagram. We can't wait to see what you're cooking!

Recipe

Lexi

Blueberry Lemon Ice Cream (No Churn, Dairy Free!)

5 from 4 votes

This Blueberry Lemon Ice Cream is a reader favorite that has gained many 5-star reviews since it was first published in 2021. It's made with a creamy, dairy free cashew and coconut milk-base with a fresh, homemade blueberry sauce mixed in. It's a no churn recipe that's sure to be your next favorite dessert this summer!

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 16 minutes mins

Freezing time 8 hours hrs

Total Time 10 hours hrs 16 minutes mins

Servings: 8 to 10 servings

Course: American, Dessert, Ice Cream

Cuisine: American

Calories: 426

Video

Ingredients Method Nutrition Video Notes

Ingredients

  

1x2x3x?

• 2 13.5 ounce cans full fat coconut milk
• 1 cup raw unsalted cashews
• 1 tablespoon vanilla extract
• 4 cups 24 ounces fresh blueberries*
• ⅔ cup granulated sugar
• ⅓ cup honey
• 2 ½ tablespoons freshly squeezed lemon juice
• 1 tablespoon lemon zest

Method

 

1. Optional: place one can of coconut milk in the refrigerator upside down the day before making this recipe. This allows the liquid to separate from the cream. Some canned coconut milk will already have the cream layer separated, so you can open the can to check before refrigerating. If it's already separated, you can skip this step! Keep the second can of coconut milk at room temperature.
2. To soften the cashews for blending, add them to a bowl and cover completely with room temperature water. Soak cashews on the counter for 2 hours. Then, drain and rinse the cashews.
3. Once the coconut milk is chilled: To a large saucepan, add blueberries, sugar, honey, lemon juice, and lemon zest. Cook over medium heat for about 7 to 8 minutes. Stir frequently to prevent burning.
4. Turn the heat down to medium-low and simmer for an additional 8 to 10 minutes, again stirring frequently, until the mixture thickens.
5. Pour into a bowl to cool to room temperature while you prepare the remaining ingredients.
6. To a high-speed blender, add soaked, drained cashews and vanilla extract. Pour in the entire can of the room temperature coconut milk. 
7. Remove the chilled coconut milk from the fridge. Drain the clear liquid from the can and scoop only the remaining coconut cream into the blender with the cashews.
8. Blend on high for about 1 minute. Use a spatula to scrape down the sides and blend again for an additional 30 to 45 seconds until smooth and creamy.
9. Pour mixture into a large bowl and set in the fridge to chill until the blueberry mixture has finished coming to room temperature.
10. When both have cooled, remove cashew mixture from the fridge and pour in the blueberry mixture. Stir until fully incorporated.
11. Pour the ice cream base into the frozen pan/container/bowl. Gently press a layer of plastic wrap onto the surface of the ice cream to help decrease the chance of freezer burn.
12. Freeze for at least 8 hours or overnight before serving.
13. Before serving, you may need to let the ice cream sit at room temperature for 10 to 15 minutes for easier scooping.

Notes

*While we prefer to use fresh blueberries for this recipe, you can use frozen blueberries instead. It will just take longer to cook them down. Because of the added moisture, you will likely need an additional 3 to 5 minutes to cook them in the saucepan.

**Don't forget to refrigerate the coconut milk upside down. This allows the liquid to separate from the creamy solids and will make it easier to separate the two before blending. Some canned coconut milk will already have the cream layer separated, so you can open the can to check before refrigerating. If it's already separated, you can skip this step! 

Use full fat coconut milk. A lite or low fat coconut milk will not work in this recipe! It gets its creaminess directly from the fat in the coconut milk. Also, use canned coconut milk, as the cartons of coconut milk will not work the same.

Soak the cashews for at least 2 hours. Soaking the cashews makes them softer and easier to blend until smooth.

Nutrition

Calories: 426kcalCarbohydrates: 47gProtein: 5gFat: 27gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 16mgPotassium: 382mgFiber: 2gSugar: 37gVitamin A: 41IUVitamin C: 11mgCalcium: 29mgIron: 4mg

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