Lemon Blueberry Ice Cream

Omg this lemon blueberry ice cream might be my most favorite ice cream yet.   It only contains 2 tablespoons of sweetener in the entire recipe!  Can you say that about store bought ice cream.  Probably not.  All you need is 5 simple ingredients to make this lemon blueberry ice cream!  If you like my blueberries and cream popsicles, you will love this!

Lemon Blueberry Ice Cream - My Whole Food Life

This lemon blueberry ice cream is vegan, gluten free and paleo approved.  Super easy.  You can make it up in about 20 minutes.  I love having an ice cream maker. If you haven’t noticed.  It’s much cheaper to make your own when organic ice cream at the store goes for about $6 a small carton.  Plus you don’t get any weird additives like carrageenan.

Serves 1/2 cup

Lemon Blueberry Ice Cream

The perfect summer treat!

5 minPrep Time

15 minCook Time

20 minTotal Time

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Ingredients

  • 1 can full fat coconut milk
  • 2 cups fresh blueberries (frozen will probably work too)
  • 2 T maple syrup
  • juice from 1/2 a lemon
  • 2 tsp lemon zest

Instructions

  1. In a blender , combine all ingredients and blend until smooth. About 1 minute.
  2. Pour contents into an ice cream machine and turn on. It took about 15-20 minutes to make in my ice cream machine .
  3. If you don't have an ice cream machine, you can also pour this into popsicle molds .

Notes

This ice cream is a soft serve consistency. If you like a harder ice cream, just stick it in the freezer for an hour. If you want to make sure the ice cream stays soft enough to scoop out, you can add 2 tsp of vodka to it. I like to store my ice cream in these tubs . Enjoy!

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http://mywholefoodlife.com/2014/07/24/lemon-blueberry-ice-cream/

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