Dairy-Free Blueberry Lemon Ice Cream
This dairy-free blueberry lemon ice cream is a gourmet twist on my favorite fruit combination: blueberry and lemon. There’s something magical about the pairing, sweet and tart, and it sings summer to me. It’s a simple recipe, too, with just a few ingredients: fresh (or frozen) blueberries, lemon zest, coconut yogurt, coconut sugar and a splash of white balsamic vinegar (or liqueur). Whisk it up then churn in your traditional ice cream maker (I’m using my Kitchenaid ice cream bowl attachment) or the Ninja CREAMi.
How this dairy-free blueberry lemon ice cream recipe fits AIP & Paleo
This recipe is AIP, Paleo and plant-based, made without dairy, refined sugar, or alcohol. Traditional ice cream recipes often include a small amount of liqueur. Not necessarily for flavor, but because alcohol lowers the freezing point, which helps keep the texture soft and scoopable straight from the freezer. Here, we’re getting a similar effect with a small splash of white balsamic vinegar. White balsamic is mellow and sweet, so there’s no lingering vinegar taste. Instead, it enhances the fruit, softens the coconut flavor, and helps create a smooth, scoopable texture.
Dairy-Free, All Natural Ingredients
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Measure two cups of fresh blueberries, or thaw two cups of frozen. I actually love frozen fruit here because it yields more juice when blended. Puree the blueberries in a blender or food processor until its fully smooth. Unless you’re using a high-powered blender, you can expect some of the blueberry skins to remain, and that’s just fine.
Then, zest a lemon and measure about a tablespoon. You only want the zest. It will add a bright, lemon flavor in the background without adding any extra liquid (or tartness) to the ice cream base from the juice.
Whisk the blueberry puree with the zest, coconut yogurt, golden or blonde coconut sugar, a pinch of salt, and a splash of white balsamic vinegar. White balsamic is slightly syrupy and sweet, and stands in for the traditional use of liqueur. It helps keep the ice cream scoopable and neutralizes the coconut flavor.
Cook’s Note
I find that the yogurt is cold enough coming right from the fridge that it’s not necessary to chill the base before churning, but it can help to set the mixture in the fridge for a bit, especially if you’re working in a warm kitchen.
Add the blueberry mixture to your favorite ice cream churner. I’m using the ice cream bowl attachment for my Kitchenaid mixer. Like most ice cream churners, you have to plan a little in advance to freeze the bowl, but it’s otherwise simple to use. Just attach the churning paddle, turn on the mixer, then pour in the blueberry mixture.
Ninja CREAMi Method
This also works in the Ninja CREAMi. Mix the base, pour it into a pint container, freeze according to the machine’s instructions, then spin on the sorbet setting.
This recipe makes a pint of dairy-free blueberry lemon ice cream, and it churns to soft-serve texture in about 10 minutes in the Kitchenaid. I know it’s ready when the ice cream has doubled in volume and thickened until it’s no longer runny or liquid.
Transfer into a freezer-safe container and freeze for another four hours to set, and it’s ready to scoop. You’ll love this dairy-free blueberry ice cream with a hint of lemon that’s so fresh and refreshing.
You might also like
If you love this Dairy-Free Orange Sherbet, try one of these sorbet and ice cream recipes next.
Dairy-Free Cherry Chocolate Chip Ice Cream
Dairy-Free Orange Sherbet
Dairy-Free Blueberry Lemon Ice Cream
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Dairy-Free Blueberry Lemon Ice Cream FAQ
Dairy-Free Blueberry Lemon Ice Cream
Ingredients
- 2 cups fresh or frozen blueberries
- 1 tbsp lemon zest
- 1 cup coconut yogurt
- ½ cup coconut sugar, golden or blonde
- 1½ tsp white balsamic vinegar
- ¼ tsp pink Himalayan salt
Instructions
- If using frozen blueberries, allow them to thaw.
- Add the blueberries to a food processor or blender and purée until smooth.
- In a medium bowl, whisk together the blueberry puree, lemon zest, coconut yogurt, coconut sugar, white balsamic vinegar, and salt until smooth and the sugar is fully dissolved.
For an ice cream maker
- Pour the mixture into the machine and churn according to the manufacturer’s instructions until it thickens to a soft-serve consistency and is no longer liquid, about 10 minutes.
- Transfer to a freezer-safe container and freeze for at least 4 hours, until firm enough to scoop.
For the Ninja Creami
- Pour the mixture into a pint container and freeze until solid, about 8 to 12 hours. Spin on the sorbet setting until smooth.
Did you make this recipe?
I would love to hear from you! Leave a comment or a rating below.
Blueberry and lemon is a classic pairing!