This luscious Blueberry Lemon Ice Cream combines the bright zest of fresh lemon with naturally sweet blueberries and creamy coconut milk for a refreshingly indulgent treat.
Packed with plant-based protein from cashews and fiber from berries, it’s low in saturated fat yet satisfyingly creamy.
Quick to prep and freezer-friendly, it’s perfect for guilt-free everyday dessert or make-ahead summer treats.
Blueberry Lemon Ice Cream
Equipment
- 1 High-Speed Blender
- 1 ice cream maker
- 1 freezer-safe container
- 1 measuring cup
- 1 tablespoon & teaspoon
Ingredients
- 1 cup raw unsalted cashews (soaked 2 hours)
- 1 can 14.5 oz full-fat coconut milk
- 1 ½ cups fresh or frozen blueberries
- 1 cup fresh blueberries for folding in
- ⅔ cup agave syrup or ½ cup maple syrup
- 1 tbsp vanilla extract
- 1 ½ tbsp freshly squeezed lemon juice
- 2 tsp lemon zest
Instructions
- Soak Cashews for Creaminess: Begin by placing 1 cup of raw, unsalted cashews into a small bowl and cover them completely with room-temperature water. Let them soak for at least 2 hours. This step is essential as soaking softens the cashews, allowing them to blend into an ultra-smooth, creamy base that will mimic the richness of traditional ice cream without dairy. Once soaked, drain the cashews thoroughly and rinse them under cool water.
- Prepare Your Ice Cream Maker: While your cashews are soaking, take a few minutes to pre-cool your ice cream maker according to the manufacturer’s instructions. Some machines require the bowl to be frozen for several hours before use, while others may only need a brief chill. Pre-cooling ensures your ice cream base freezes evenly and achieves a silky, scoopable texture without icy crystals forming.
- Blend the Base Ingredients: In a high-speed blender, combine the soaked cashews, 1 can (14.5 oz) of full-fat coconut milk, 1 ½ cups of blueberries (fresh or frozen), ⅔ cup of agave syrup, 1 tablespoon of vanilla extract, 1 ½ tablespoons of freshly squeezed lemon juice, and 2 teaspoons of lemon zest. Blend on high until the mixture is completely smooth and creamy. You may need to run the blender in two cycles to ensure that all cashew pieces and blueberry fragments are fully incorporated. Stop and scrape down the sides if necessary.
- Taste and Adjust Sweetness: Once blended, taste the mixture to ensure the sweetness and tartness are balanced to your liking. The agave syrup provides natural sweetness, but depending on your blueberries’ ripeness or personal preference, you may wish to add a touch more sweetener. Stir in any additional agave or maple syrup if needed before proceeding.
- Pour Into Ice Cream Maker: Carefully transfer the blended mixture into your pre-cooled ice cream maker. Secure the lid, turn the machine on, and allow it to churn according to the manufacturer’s instructions. Churning helps incorporate air into the base, creating a light and fluffy texture that is creamy rather than dense.
- Fold in Fresh Blueberries: When your ice cream maker signals that the mixture is nearly finished or slightly thickened, gently fold in 1 cup of fresh blueberries. If your machine allows, add them during the last few minutes of churning. This preserves the berries’ texture and freshness, giving bursts of fruity flavor in every scoop.
- Transfer to Freezer Container: Once the ice cream reaches a soft-serve consistency, transfer it into a freezer-safe container. Use a spatula to scrape out every bit from the machine. Smooth the top with the spatula and cover tightly with a lid or plastic wrap. This step prevents freezer burn and keeps your ice cream fresh.
- Freeze Until Firm: Place the container in the freezer and allow it to harden for at least 3–4 hours. This step ensures the ice cream achieves the perfect scoopable consistency. If you prefer slightly softer ice cream, you can remove it after 2–3 hours, but the texture will be firmer and creamier after the full freeze.
- Soften Before Serving: About 5–10 minutes before serving, remove the ice cream from the freezer to allow it to soften slightly. This brief rest time makes scooping effortless while maintaining its creamy, luscious texture. Serve in bowls or cones, or enjoy straight from the container with a spoon for a refreshing, guilt-free treat.
- Optional Garnish and Serving Tips: For added flavor and presentation, consider garnishing with a few extra fresh blueberries, a sprinkle of lemon zest, or a drizzle of maple syrup. Pair with fresh fruit, vegan cookies, or a sprig of mint for a stunning dessert perfect for summer entertaining or a quick indulgent snack.
Notes
- Soaking the cashews is crucial to achieve a smooth, creamy base—do not skip this step.
- Use full-fat canned coconut milk for richness; the “lite” version will yield a thinner, icier texture.
- Fresh or frozen blueberries work, but frozen ones may slightly change the color of your ice cream.
- Taste and adjust sweetness after blending—agave syrup is flexible, and maple syrup is a great alternative.
- Blend the mixture thoroughly to ensure no cashew pieces remain, which helps achieve that silky, restaurant-quality texture.
- Fold in fresh blueberries at the end to retain their vibrant color and texture.
Chef’s Secrets for Perfect Texture
Creating a creamy, dairy-free ice cream starts with the cashews.
Soak them until soft and rinse well to eliminate any bitterness.
Blending in two cycles ensures the mixture is perfectly smooth, avoiding grainy spots.
Full-fat coconut milk mimics the richness of cream, giving the ice cream a luscious mouthfeel.
Timing is also key—add fresh blueberries at the last moment to keep them plump and juicy.
For extra flair, zest a little extra lemon on top before serving to enhance the bright, tangy flavor.
Serving Suggestions for Maximum Enjoyment
This ice cream shines on its own but can be paired with complementary flavors for an elevated dessert.
Serve with fresh berries, vegan shortbread cookies, or a drizzle of dark chocolate for contrast.
A sprig of fresh mint or a light dusting of lemon zest can enhance both flavor and presentation.
It also works beautifully as a summer party treat or an easy make-ahead dessert, allowing guests to scoop and enjoy without fuss.
Storage Tips for Longevity
To maintain creaminess, store the ice cream in a tightly sealed, freezer-safe container.
Press a layer of parchment paper directly onto the surface to prevent ice crystals.
Keep it in the back of the freezer rather than the door, where temperature fluctuations are frequent.
When ready to serve, remove it 5–10 minutes in advance to soften slightly for effortless scooping.
Properly stored, it stays fresh for up to 2 weeks.
Frequently Asked Questions
1. Can I use other nuts instead of cashews?
Cashews create the creamy, smooth texture that is key to this recipe. While almonds or macadamia nuts may work, soaking and blending times may vary, and the flavor profile will differ slightly.
2. Can I substitute the agave syrup?
Yes! Maple syrup is a perfect plant-based alternative. Start with ½ cup, taste, and adjust sweetness as needed to avoid overpowering the tartness of the lemon and blueberries.
3. Will frozen blueberries affect the texture?
Frozen blueberries may slightly alter the color of the ice cream and create small icy pockets if not blended thoroughly. For best results, thaw and blend them into the base or use fresh berries for folding.
4. How can I make the ice cream firmer?
If the ice cream seems soft after freezing, ensure the container is tightly sealed and freeze for a full 3–4 hours. Using full-fat coconut milk is essential, as lower-fat versions produce a softer, less scoopable texture.
5. Can I prepare this in advance for meal prep or parties?
Absolutely! This recipe is ideal for make-ahead dessert. Prepare, churn, and freeze for several hours or overnight. Remove a few minutes before serving for perfect scoops, and it’s ready to enjoy whenever needed.
