Yield: 8
Skill level: Easy
Homemade ice cream is even better when it’s both creamy and made with simple, wholesome ingredients. This blueberry coconut ice cream blends fresh berries with coconut milk and cashews to create a smooth, dairy-free dessert with rich texture and natural sweetness. Brightened with a hint of lemon, it’s a refreshing treat that’s perfect for warm days or anytime you’re craving something cool and satisfying.
Blueberry coconut ice cream made with simple, dairy-free ingredients. A creamy, refreshing summer dessert.
Ingredients
- 30 ounces full-fat coconut milk (two 15-oz cans)
- 1 cup cashews, soaked for 2 hours in room temp water
- 2 cups Superfresh blueberries
- ¾ cups honey or agave
- 2 tablespoons freshly squeezed lemon juice
- 1 ½ tablespoon butterfly pea flower powder (for color, optional)
- 1 tablespoon lemon zest
- ½ tablespoon pure vanilla extract
- 1 pint Superfresh blueberries (keep separate from the previous 2 cups)
Directions
- Add everything (except the 1 pint of fresh blueberries) to a blender and blend well.
- Pour into the ice cream maker and start the churn cycle. When finished, gently fold in fresh blueberries and return to the freezer until solid. Enjoy!
Recipe created by Nosh and Nourish for Superfresh Growers®
