Blueberry Lemon Ice Cream
A creamy, dairy-free ice cream infused with fresh blueberries and zesty lemon, blended with cashews and coconut milk for a rich, silky texture. Naturally sweetened with agave, this vegan dessert is wholesome, refreshing, and easy to prepare—perfect for summer days or a healthy anytime indulgence.
Equipment
- 1 High-Speed Blender
- 1 Ice Cream Maker
- 1 Freezer-safe container with lid
- Measuring cups and spoons
Ingredients
- 1 cup raw cashews soaked in room-temp water for 2 hours
- 1 can 14.5 oz full-fat coconut milk
- 1 ½ cups blueberries fresh or frozen
- 1 cup fresh blueberries to fold in at the end
- ⅔ cup agave syrup or ½ cup maple syrup, adjust to taste
- 1 tbsp vanilla extract
- 1 ½ tbsp freshly squeezed lemon juice
- 2 tsp lemon zest
Instructions
- Soak the cashews: Place one cup of raw, unsalted cashews into a medium-sized bowl and cover them completely with fresh room-temperature water. Let the cashews soak for at least two hours, which will soften them enough to blend into a smooth, creamy base. If you are short on time, you can use the quick-soak method by covering the cashews with hot water for about 20–30 minutes, but the slow soak produces the best flavor. Once soaked, drain the cashews thoroughly and rinse them under cool running water to remove excess starch. Set them aside while you prepare the other ingredients.
- Prepare equipment and ingredients: If your ice cream maker uses a freezer bowl, place it in the freezer the night before or at least 12 hours in advance to ensure it is completely frozen. Clear a workspace and gather your tools: a high-speed blender, measuring cups and spoons, a spatula, an airtight freezer-safe container with a lid, and a piece of plastic wrap to press against the ice cream surface later. Next, measure and prepare your ingredients: shake and open one can of full-fat coconut milk, measure one and a half cups of blueberries for blending and another cup for folding in later, zest and juice a fresh lemon, and portion out the agave syrup and vanilla extract.
- Blend the ice cream base: Add the soaked cashews, coconut milk, 1½ cups of blueberries, agave syrup, vanilla extract, lemon juice, and lemon zest into the blender jar. Blend on high speed for at least one minute until the mixture is silky and uniform. Stop to scrape down the sides and bottom with a spatula, then blend again to ensure no pieces of cashew or blueberry skins remain. The goal is a thick, creamy emulsion with a pale lavender color. Taste the mixture — if it seems too tart, add a touch more agave; if it feels too sweet, add a pinch of extra zest to brighten it.
- Strain for smoothness (optional): If you want an extra-smooth ice cream without blueberry skins, pour the blended mixture through a fine-mesh strainer into a clean bowl. Use the back of a spoon or a spatula to press the liquid through, leaving any pulp behind. This step is optional, but it creates a very elegant, silky texture in the final result.
- Chill the base: Refrigerate the blended mixture for about 20–30 minutes before churning, especially if the blender warmed the mixture. Chilling helps the ice cream freeze more efficiently in the machine and gives a smoother, creamier texture.
- Churn the ice cream: Pour the cooled mixture into your ice cream maker and churn according to the manufacturer’s directions. As it spins, the mixture will gradually thicken and lighten in texture. After about 20–30 minutes, it should resemble soft-serve ice cream that holds its shape on a spoon.
- Add the blueberries: Once the ice cream has thickened, add the reserved one cup of fresh blueberries. If your ice cream maker has a slot for mix-ins, add them directly while the machine is running so they distribute evenly. If not, stop the machine and gently fold the berries into the mixture with a chilled spatula. Folding gently ensures the blueberries remain whole and do not release too much juice, which can discolor the ice cream.
- Transfer and freeze: Spoon the churned ice cream into a freezer-safe container. Smooth the top with a spatula and press a sheet of plastic wrap directly onto the surface to prevent ice crystals from forming. Cover with the container’s lid and place it in the coldest part of your freezer. Allow the ice cream to harden for three to four hours, or ideally overnight, for the best scoopable texture.
- Serve and store: When ready to enjoy, remove the container from the freezer and let it sit at room temperature for 5–10 minutes to soften slightly. Use a metal ice cream scoop dipped in hot water for clean, easy scoops. Garnish with fresh blueberries, extra lemon zest, or even a sprig of mint for a bright finish. Store leftovers tightly sealed in the freezer for up to two weeks for the best taste and texture.
Notes
- Use only full-fat canned coconut milk for the creamiest results; lighter versions or carton varieties will not work.
- Cashews must be properly soaked to ensure a smooth, silky texture when blended.
- Taste and adjust the sweetness before churning — cold dulls flavors, so it should taste slightly sweeter than you’d like.
- Folding in blueberries at the end helps them stay whole and juicy instead of bleeding into the base.
- Pressing plastic wrap directly onto the ice cream surface prevents ice crystals and keeps the texture soft.
- For a refined finish, strain the base before churning to remove pulp and skins.
- The ice cream will be scoopable after freezing for 3–4 hours but best enjoyed within the first two weeks.
- A quick soak method for cashews can be used if you’re short on time.
- Maple syrup works as a substitute for agave if you prefer a deeper, caramel-like sweetness.
- Let the container sit at room temperature for 5–10 minutes before scooping for the smoothest serving experience.
