This creamy and delicious Dairy-free Blueberry Lemon Ice cream is made with only 4 ingredients and minimal effort. And, this same recipe can be used to make a batch of Dairy-free Blueberry Lemon popsicles!
Ingredients
No-churn Dairy-free Blueberry Lemon Ice Cream
- 1 can coconut condensed milk 11.25 oz
- 1 can coconut milk 13.5 oz
- 2/3 cup frozen wild blueberries
- 1 lemon (1/2 teaspoon lemon zest, 2 teaspoons lemon juice)
Instructions
No-churn Dairy-free Blueberry Lemon Ice Cream
- There are two methods to make this easy recipe.
- METHOD 1: Add the coconut condensed milk, the coconut milk, lemon zest, lemon juice, and frozen blueberries to a high-speed blender and blend until well incorporated. (I like to leave a few chunks of blueberries, so I do not blend this mixture until it is completely smooth. But if you want to avoid the embarrassment of adorning your teeth with blueberry chunks, then blend until this is smooth.)
- METHOD 2: Add the condensed milk and coconut milk to a bowl. Then, using a handheld electric mixer, beat them well together. Then, add in the frozen wild blueberries and lemon zest and mix.
- Pour mixture into a freezer-safe container and freeze for 3-4 hours or until set.
- If making popsicles, carefully pour this mixture into popsicle molds. Place them in the freezer for about 15 minutes. Then, add in popsicle sticks to each and freeze for another 2-3 hours or so.
Notes
- Use full-fat coconut milk or coconut cream. Light coconut milk will not result in as creamy an ice cream.
- If this lemon blueberry ice cream is not sweet enough, add a tablespoon or two of maple syrup or agave nectar.
Nutrition
Calories: 144kcal | Carbohydrates: 7g | Protein: 2g | Fat: 14g | Saturated Fat: 12g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 9mg | Potassium: 183mg | Fiber: 2g | Sugar: 4g | Vitamin A: 11IU | Vitamin C: 11mg | Calcium: 14mg | Iron: 1mg
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