Dairy Free Blueberry Lemon Ice Cream is going to be your new best friend. Made with just 5 ingredients, this ice cream contains no refined sugar and is made creamy with canned coconut cream. Plus, it comes together in 5 minutes or less! All you need is a food processor or blender, and you've got a better-for-you dessert in a flash!
During the summer, we are all on the search for super delicious and refreshing recipes to beat the heat. What better way to cool down than with a bowl of homemade ice cream? For those who are lactose intolerant or simply prefer dairy-free options, this Dairy-Free Blueberry Lemon Ice Cream is a must-try. Bursting with vibrant flavors and made with wholesome ingredients, it’s a treat that everyone can enjoy.
Looking for more frozen desserts for summer? Check out my Strawberry Cheesecake Ice Cream Bars or my Gluten Free Strawberry Ice Cream Sandwiches!
Jump to:
- What are the Ingredients for Dairy Free Blueberry Lemon Ice Cream?
- How do I make Dairy Free Blueberry Lemon Ice Cream ?
- Recipe Swaps and Substitutions
- Ways to Serve Dairy Free Blueberry Lemon Ice Cream
- Tips for Perfecting This Recipe
- Freezing and Storage
- Recipe FAQ's
- Hungry for More?
- Did you like this recipe? Share it!
- Dairy Free Blueberry Lemon Ice Cream
What are the Ingredients for Dairy Free Blueberry Lemon Ice Cream?
- Fresh or frozen blueberries - I like to use frozen blueberries to chill down this mixture a bit, but you can use fresh blueberries as well!
- Coconut cream - use only full fat, unsweetened coconut cream from a can.
- Agave nectar - honey or maple syrup would work in this recipe as well. However, agave nectar is lowest on the glycemic index and is the most neutral in flavor, so it will not take away from the blueberry or lemon flavor.
- Lemon juice - use fresh squeezed only! In my opinion, the flavor of fresh squeezed lemons is very different from bottled lemon juice. I always like to use fresh.
- Lemon zest - this adds the extra lemon kick for ultimate flavor.
How do I make Dairy Free Blueberry Lemon Ice Cream ?
- Remove the top “cream” layer from the can of coconut milk, trying to leave as much of the liquid as possible.
- Place all ingredients in a food processor.
- Blend the ingredients until smooth and slightly aerated, about 2-3 minutes.
- Remove from the food processor and pour into a dish. Cover with plastic wrap, and place in the freezer to harden, at least 3 hours.
- Before serving the ice cream, let sit at room temperature for about 15-20 minutes to soften slightly. This will make it easier to scoop.
Recipe Swaps and Substitutions
- Blueberries - This recipe is delicious with blueberries, but it would be equally delicious with blackberries, raspberries, or even a combination of berries!
- Agave nectar - If you have honey or maple syrup on hand, you could substitute one of those for the agave nectar. The flavors or both honey and maple syrup are stronger than agave nectar, so it will impact the overall flavor of this recipe.
- Lemon juice - If you want to try a fun combo, you could try this recipe with a different type of juice, like orange juice. That would taste yummy with raspberries.
- Other fruit - I've also swirled this recipe together with homemade Peach Sorbet, and it's so delicious. To make the peach sorbet, simply puree together 2 cups of frozen peaches, ½ cup agave nectar, and about 1 teaspoon fresh ginger. Let the blueberry lemon ice cream freeze slightly, and gently swirl the two flavors together. So good!
Ways to Serve Dairy Free Blueberry Lemon Ice Cream
- You can dish this up in a bowl all on its own. I also like to use gluten free ice cream cones to serve this ice cream.
- Make an ice cream sandwich! Blueberry Lemon Ice Cream would taste delicious sandwiched between two gluten free sugar cookies.
- Top it with more berries and whipped coconut cream! This would make the perfect healthy summer treat.
Tips for Perfecting This Recipe
- Be sure to puree for at least 2-3 minutes. This helps ensure you smooth out any clumps from the coconut milk as well the blueberry skin.
- Allow plenty of time to freeze the mixture as well as plenty of time to soften the ice cream just enough when serving.
Freezing and Storage
- To freeze Dairy Free Blueberry Lemon Ice Cream, pour into a bowl or shallow dish. Cover well, with plastic wrap, to freeze.
- Store the ice cream in the same dish you freeze in, as long as it is freezer safe.
Recipe FAQ's
If you do not need or prefer to eat a dairy free diet, you could substitute heavy cream for the coconut cream in this recipe.
If you do not want to use coconut cream in this recipe, you can substitute your favorite non-dairy milk in equal parts. Simply add 3 tablespoons of avocado oil into the mix as well.
I prefer the flavor of fresh squeezed lemon juice. The flavor is very different from bottled lemon juice.
Hungry for More?
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Dairy Free Blueberry Lemon Ice Cream
Equipment
- 1 food processor (or blender)
- 1 Set of dry measuring cups
- 1 Set of measuring spoons
- 1 Microplane (or lemon zester)
Ingredients
- 1 ½ cups frozen blueberries
- 1 can 13.5 ounces unsweetened coconut cream, chilled
- ½ cup agave nectar divided
- ⅓ cup fresh squeezed lemon juice
- 1 tablespoon lemon zest
Instructions
- Remove the top “cream” layer from the can of coconut milk, trying to leave as much of the liquid as possible.
- Place all ingredients in a food processor. Blend the ingredients until smooth and slightly aerated, about 2-3 minutes.
- Remove from the food processor and pour into a dish. Cover with plastic wrap, and place in the freezer to harden, at least 3 hours.
- Before serving the ice cream, let sit at room temperature for about 15-20 minutes to soften slightly. This will make it easier to scoop.
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