Step-by-Step Guide to Making Homemade Blueberry Ice Cream

The sun is shining, and the heat is on! What better way to cool down than with a delicious bowl of ice cream? But wait, does your dietary restriction prevent you from enjoying your favorite treat? Well, worry not! I have got the perfect recipe for you – Dairy-Free Blueberry Ice Cream!

This recipe is not only dairy-free but also gluten-free and vegan. Made with fresh blueberries, coconut milk, and honey, this ice cream will have you screaming for more. The recipe involves using a food processor and ice cream maker, but don’t worry if you don’t have them. I will provide tips on how to make this delicious treat without them.

With summer just around the corner, it’s time to indulge in the goodness of fresh fruits and desserts. This Blueberry Ice Cream is an excellent way to beat the heat while also keeping up with our health goals. So gather up all the ingredients and let’s get started on making this delectable dessert!

Why You’ll Love This Recipe

Dairy Free Blueberry Ice Cream
Dairy Free Blueberry Ice Cream

Picture this: a creamy, dreamy bowl of ice cream filled with plump, juicy blueberries bursting with flavor. Now imagine that same bowl of ice cream being completely dairy-free, gluten-free, and made with natural ingredients. That’s what you can expect from this amazing blueberry ice cream recipe.

First of all, if you’re someone who loves blueberries, then you’re going to be head over heels for this recipe. It’s packed with fresh and frozen blueberries in every bite, giving it a rich fruity flavor that’s hard not to love. Plus, it’s made with honey instead of processed sugar, so it’s naturally sweet and healthier than most traditional ice creams.

But what really sets this recipe apart is its dairy-free and gluten-free ingredients. If you’re someone who has an intolerance to dairy or gluten, finding delicious desserts that suit your dietary needs can be a challenge. This recipe offers a solution where you don’t have to sacrifice taste for health.

Moreover, this recipe is perfect for those who are conscious about the caloric intake. It uses full fat coconut milk which is a healthy fat substitute for dairy cream. The recipe uses xanthan gum as a thickener that gives the ice cream a smooth and creamy texture without adding any unnecessary fat content.

So whether you’re looking for a delicious treat that doesn’t make you feel guilty or you just want to try something new and exciting in the kitchen, this blueberry ice cream is definitely worth considering. It’s wholesome and easy-to-make using basic kitchen supplies such as food processor or blender– plus, it’s an excellent way to integrate some wholesome fruits into your diet.

In my experience, this recipe is loved by children and adults alike- making it perfect for family gatherings or dessert nights with friends. Not to mention how refreshing it would be on a hot summer day! Give it a try – I guarantee that you will be hooked in no time!

Ingredient List

 Holy cow, this dairy-free blueberry ice cream is out-of-this-world delicious!
Holy cow, this dairy-free blueberry ice cream is out-of-this-world delicious!

Here is a list of all the ingredients you will need to make this delicious dairy-free blueberry ice cream recipe:

For the Blueberry Base:

  • 2 cups fresh or frozen blueberries
  • 1 cup full-fat coconut milk
  • 1/4 cup honey
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt

For the Dairy-Free Ice Cream:

  • 2 cans (13.5 oz) full-fat coconut milk
  • 3/4 cup honey
  • 2 tbsp arrowroot powder
  • 3 cups fresh or frozen blueberries
  • Raw unsalted cashews (3/4 cup, soaked overnight and drained)
  • Juice of 1 lemon
  • 1/2 tsp vanilla extract
  • A pinch of sea salt

Make sure to have these ingredients on hand before starting the recipe. You can always make substitutions if you need to, but these are the recommended ingredients for best results.

The Recipe How-To

 When life gives you blueberries, make ice cream!
When life gives you blueberries, make ice cream!

Step 1: Prepare the blueberries

First, wash and dry fresh blueberries (or thaw frozen blueberries, if using) until they are completely dry.

Next, set aside 1 cup of fresh blueberries for later use. Take the remaining 2 cups of blueberries and pulse them in a food processor or blender until they are roughly chopped but not completely pureed.

If desired, you can strain the blueberry mixture through a mesh strainer to remove any large chunks or skins. This step is optional, as you may prefer a slightly chunkier ice cream texture.

Tip: To add more flavor and complexity to your ice cream, try mixing in other complementary flavors like lavender, lemon juice or sweetened condensed coconut milk.

Step 2: Make the base

In a medium saucepan over medium heat, combine 1 can of full-fat coconut milk, 5 oz of canned coconut cream (not cream of coconut), 1/2 cup of honey, and a pinch of sea salt.

Stirring occasionally, heat the mixture until it begins to simmer. Be careful not to let it come to a hard boil.

Once simmering, reduce the heat to low and add in the transformed blueberry mixture from Step 1. Stir until combined.

Next, whisk in 1 tbsp of arrowroot powder dissolved in a small amount of cold water into the mixture. Keep whisking until well incorporated.

Step 3: Blend all ingredients

Transfer everything into a blender then add in 3/4 cup of raw unsalted cashews, soaked overnight or for at least an hour in hot water; this will make blending easier and will result in a creamier texture.

Blend on high-speed for 30 seconds or until smooth without any visible chunks.

Next, add in 1 tsp of vanilla extract and 2 tbsp of fresh lemon juice, then blend for an additional 30 seconds.

Step 4: Chill and freeze

Pour the mixture into a large bowl and allow it to cool to room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 3 hours, or until fully chilled.

After chilling, transfer the mixture to the freezer canister of an ice cream maker and churn according to manufacturer’s instructions until the texture is firm but not too hard.

Tip: If you don’t have an ice cream maker, try this technique. Pour your ice cream mixture into a shallow pan or container, then place it in the freezer. Every 30 minutes, take it out and give it a good whisk or blend; this incorporates air into your mixture and keeps it from freezing too hard.

Towards the end of churning, add in 1 cup of fresh blueberries for added texture and flavor. Transfer the ice cream to a container and freeze for at least 4 hours or until hard enough to scoop.

**Step 5

Substitutions and Variations

 No cows were harmed in the making of this creamy ice cream.
No cows were harmed in the making of this creamy ice cream.

This dairy-free blueberry ice cream recipe is perfect for anyone with lactose intolerance or who wants to avoid traditional dairy. But, what if you want to make some changes or substitutions? Here are some ideas to make this recipe even more delicious and suited to your preferences:

– For a vegan version of this recipe, simply swap the honey for maple syrup or agave nectar.

– If you don’t have access to fresh blueberries, you can use frozen blueberries instead. Just be sure to thaw them before pureeing in the food processor.

– Xanthan gum is used in this recipe as a stabilizer to help prevent ice crystals from forming in the ice cream. If you don’t have xanthan gum, you could try using arrowroot starch or cornstarch instead.

– You can also use other types of non-dairy milk in this recipe like almond milk, rice milk, or cashew milk if you prefer.

– For those who prefer a low-carb or keto-friendly version, try using frozen banana as a thickener and natural sweetener instead of honey.

– To make a Blueberry Cheesecake Ice Cream, add 4 oz of softened dairy-free cream cheese substitute and 1/4 cup of finely crushed gluten-free graham crackers to the mixture before blending everything together in the food processor.

The possibilities are endless! Don’t be afraid to experiment with different variations based on your own taste preferences and dietary needs.

Serving and Pairing

 This blueberry ice cream is so good, it's berry-licious!
This blueberry ice cream is so good, it’s berry-licious!

Once your dairy-free blueberry ice cream is ready, serve it in cones, cups or bowls for a refreshing dessert or snack. The smooth and creamy texture of the ice cream, along with the bursts of freshness from the blueberries make for an irresistible treat that will have you reaching for seconds.

If you are looking to elevate your dessert game, you can try pairing this blueberry ice cream with various toppings such as fresh fruit like raspberries, blackberries or kiwi, nuts such as almonds or walnuts, or even a drizzle of melted chocolate sauce.

This vegan-friendly treat goes well with many other dishes too. You can enjoy it on its own or topped on a slice of cake such as a classic vanilla sponge cake or even a decadent blueberry cheesecake. In addition, this blueberry ice cream recipe is also low-carb and keto-friendly making it an excellent choice for those watching their sugar intake.

For those who are health conscious, try serving this delicious treat as a post-workout snack or breakfast smoothie bowl by topping it with granola, sliced banana, and chia seeds. No matter how you choose to serve your dairy-free blueberry ice cream, one thing is sure – it will soon become a family favourite!

Make-Ahead, Storing and Reheating

 Scoop, there it is - the perfect dessert for any occasion!
Scoop, there it is – the perfect dessert for any occasion!

This dairy-free blueberry ice cream recipe is perfect for preparing ahead of time or serving immediately to guests. If you plan on making this delicious dessert in advance, I recommend storing it in an airtight container in the freezer for up to a week.

To keep your ice cream preserved and creamy, you can also put a layer of plastic wrap directly onto the surface of the ice cream before adding the lid. This will prevent any ice crystals from forming and ensure your dessert stays fresh for longer.

When reheating, I suggest taking the ice cream out of the freezer and leaving it to thaw for about 5 to 10 minutes. This will give it some time to soften up a bit before scooping it out.

If you want to add some extra flavor to your cold dessert, you can also drizzle some honey or maple syrup over the top or sprinkle a few fresh blueberries on top.

Overall, this dairy-free blueberry ice cream recipe is a wonderful dessert option that can be prepared in advance, stored in the freezer and served whenever you’re ready to indulge in something sweet and refreshing.

Tips for Perfect Results

 Who needs dairy when you can have this heavenly blueberry ice cream?
Who needs dairy when you can have this heavenly blueberry ice cream?

Now that you have your ingredients in hand and are ready to make some delicious dairy-free blueberry ice cream, there are a few tips to keep in mind to ensure the perfect results. Here are some expert tips to help you ace this recipe:

1. Use full-fat coconut milk: When it comes to making dairy-free ice cream, using full-fat coconut milk will give you the perfect creamy texture. So opt for canned coconut milk instead of the carton variety.

2. Don’t skip the honey and xanthan gum: Honey adds a natural sweetness to the ice cream, while xanthan gum acts as a stabilizer to prevent the ice cream from becoming icy or grainy.

3. Freeze your blueberries: Using frozen blueberries will help keep the ice cream colder longer, which is especially beneficial if you’re using an ice cream maker.

4. Blend your ingredients well: Make sure you thoroughly blend all of your ingredients using a food processor or blender. This will ensure that the mixture is smooth and creamy without any lumps.

5. Let it freeze for at least 3 hours: After churning, make sure to allow the ice cream to freeze for at least three hours before serving. This will help it set up properly and achieve the perfect creamy texture.

By following these tips, you’ll achieve a deliciously creamy and smooth dairy-free blueberry ice cream every time!

Bottom Line

my dear reader, I hope this Dairy-Free Blueberry Ice Cream recipe has inspired you to experiment with healthier ingredients and to try new flavors. By using full-fat coconut milk and fresh blueberries, this recipe will satisfy your cravings for a clean, delicious dessert without sacrificing flavor or texture.

In conclusion, eating healthy does not have to be a sacrifice when it comes to enjoying your favorite foods. With the right ingredients and recipes, you can indulge without worrying about the negative effects on your body. And this dairy-free blueberry ice cream recipe is the perfect example of that.

So, whether you are vegan, dairy-free, or just looking for a healthier alternative, give this recipe a try! You won’t regret it. It’s easy to make and will leave you feeling satisfied and happy. Remember to share this recipe with friends and family so that everyone can enjoy the goodness of pure, healthy food.

Thank you for reading and happy healthy eating!

Dairy Free Blueberry Ice Cream

Dairy Free Blueberry Ice Cream Recipe

Best and easiest non-dairy recipe. It actually does work as a substitution for ice cream cravings.
No ratings yet
Prep Time 5 mins
Cook Time 10 mins
Course Dessert
Cuisine Dairy-free
Calories 98.7 kcal


  • 1 cup rice milk
  • 1 cup soymilk
  • 1 teaspoon xanthan gum
  • 2/3 cup honey (or maple syrup or agave nectar)
  • 2 cups blueberries


  • Put one of of either milk in a blender with the xanthum gum and pulse for 1 minute.
  • Add the rest of the ingredients and blend until smooth.
  • Put in ice cream maker for 10-15 minutes.

Add Your Own Notes


Serving: 76gCalories: 98.7kcalCarbohydrates: 24.4gProtein: 1.1gFat: 0.5gSaturated Fat: 0.1gSodium: 13.6mgFiber: 0.9gSugar: 22.5g
Keyword < 15 Mins, Berries, Dairy Free, Dessert, Easy, Egg-free, Free Of..., Frozen, Fruit, Lactose-free, Mixer, Small Appliance
Tried this recipe?Let us know how it was!

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