Description
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!
Ingredients
- 2 (13.5 ounce) cans full fat coconut milk
- 1 cup raw unsalted cashews
- 1 tablespoon vanilla extract
- 4 cups (24 ounces) fresh blueberries*
- 2/3 cup granulated sugar
- 1/3 cup honey
- 2 1/2 tablespoons freshly squeezed lemon juice
- 1 tablespoon lemon zest
Instructions
- 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.
- 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.
- 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.
- Turn the heat down to medium-low and simmer for an additional 8 to 10 minutes, again stirring frequently, until the mixture thickens.
- Pour into a bowl to cool to room temperature while you prepare the remaining ingredients.
- To a high-speed blender, add soaked, drained cashews and vanilla extract. Pour in the entire can of the room temperature coconut milk.
- 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.
- 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.
- Pour mixture into a large bowl and set in the fridge to chill until the blueberry mixture has finished coming to room temperature.
- When both have cooled, remove cashew mixture from the fridge and pour in the blueberry mixture. Stir until fully incorporated.
- 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.
- Freeze for at least 8 hours or overnight before serving.
- 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.
- Prep Time: 2 hours
- Freezing time: 8 hours
- Cook Time: 16 minutes
- Category: American, Dessert, Ice Cream
- Method: Freezer
- Cuisine: American
Nutrition
- Serving Size: 2 scoops
- Calories: 365
- Sugar: 36.8 g
- Sodium: 11.8 mg
- Fat: 20.2 g
- Carbohydrates: 46.9 g
- Fiber: 2.4 g
- Protein: 4.4 g