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close up view of vegan lemon blueberry ice cream in a loaf pan ice cream in scoop.

Blueberry Lemon Ice Cream

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5 from 3 reviews

  • Author: Lexi
  • Total Time: 6 hours
  • Yield: 6 servings 1x
  • Diet: Vegan


We pair the zing of fresh-squeezed lemon juice and zest with the creaminess of coconut milk and the sweetness of blueberries. It's creamy, rich, perfectly balanced and so much better than store-bought!


  • 1 cup raw, unsalted cashews, soaked in room temp water for 2 hours
  • 1 can (14.5 oz) full fat coconut milk
  • 1 ½ cups fresh or frozen blueberries 
  • 1 cup fresh blueberries to mix in at end
  • ⅔ cup agave syrup*
  • 1 tbsp vanilla extract
  • 1 ½ tbsp freshly squeezed lemon juice
  • 2 tsp lemon zest


  1. Soak cashews in room temperature water for 2 hours. Drain and rinse after soaking.
  2. Pre-cool your ice cream maker if necessary.
  3. Combine the 1 cup soaked cashews, 1 can of coconut milk, 1 1/2 cups blueberries, 2/3 cup agave syrup, 1 tbsp vanilla extract, 1.5 tbsp lemon juice, and 2 tsp lemon zest in a high speed blender and blend until creamy. We typically go through two full blend cycles to ensure all of the cashew and blueberry pieces are well incorporated.
  4. Pour mixture into ice cream maker and press start.
  5. Add 1 cup fresh blueberries when the machine indicates, or fold them in once ice cream is finished. Transfer ice cream to a freezer-safe pan, cover, and let harden for 3-4 hours. Remove from freezer about 5-10 minutes before scooping.


You can use maple syrup instead of agave nectar if you wish. Replace the agave syrup with 1/2 cup of maple, taste, and add more if it needs more sweetness.

Blend the ice cream mixture twice to make sure that the cashews and blueberries are fully incorporated.

The ice cream will take 3-4 hours to harden in the freezer.

Coconut milk: The higher fat content in coconut milk mimics heavy cream in traditional ice cream. Make absolutely sure to get canned full-fat coconut milk (NOT the "lite" version), which is often in the Asian section of the supermarket. The coconut milk that comes in a carton (that you'd use for cereal) will NOT work in this recipe. 

  • Prep Time: 2 hours
  • Freeze Time: 3 hours
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Freezer
  • Cuisine: American


  • Serving Size: 2 Scoops
  • Calories: 388
  • Sugar: 29.2 g
  • Sodium: 12.5 mg
  • Fat: 22.7 g
  • Carbohydrates: 44.1 g
  • Fiber: 2.8 g
  • Protein: 5.7 g