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Healthy Blueberry Ice Cream

The creamiest Blueberry Ice Cream made without any bananas, dairy, or refined sugars! You won't believe how deliciously indulgent and sweet this ice cream tastes with such great ingredients -- plus no ice cream maker is needed!
Course Dessert, treat, Vegetarian
Cuisine American, Healthy, Vegan, Vegetarian
Keyword blueberry ice cream
Prep Time 15 minutes
Chilling Time 8 hours
Total Time 8 hours 15 minutes
Servings 8 servings
Calories 191kcal
Author Chelsea Lords
Cost $9.24


  • High powered blender (Note 1)
  • Ice cream maker OR Ice cube trays (Note 2)



  • SOFTEN THE CASHEWS: We need to get the cashews soft before blending; there are a few different ways to go about this:
    *Add to a bowl and cover with water. Let stand for 6-8 hours or until soft and bloated. Thoroughly drain.
    *Place cashews in a heatproof bowl. Pour 2 cups boiling water over the cashews. Let stand for 30 minutes to an hour or until soft and bloated. Drain thoroughly.
    *Add cashews to a small pot and cover with 1 inch of water. Bring to a boil and boil for 10 minutes or until cashews are soft and bloated. Drain thoroughly.
  • BLEND: Meanwhile, add the entire can of coconut milk (including the liquid that may have settled) into a large, powerful blender. Add remaining ingredients and well-drained cashews. Blend on high speed until very smooth, 2-3 minutes.
  • FREEZE IN ICE CUBE TRAYS: Pour mixture evenly into ice cube trays (we use 2). (Reserve 1/3 cup and chill in the fridge if you don't have a high-powered blender -- Note 1). Freeze in ice cube trays for at least 8 hours.
  • OR USE AN ICE CREAM MAKER: If using an ice cream maker, chill the mixture in the fridge for 30 minutes (it gets warm from blending!); then add to an ice cream maker and churn per ice cream maker instructions.
  • ENJOY: Pull out the ice cube trays and run the bottoms under hot water for about 15-20 seconds or until they release easily. Add ice cream cubes to a high-powered blender. (No liquid needed, unless using a lower-powered blender-- then add in the reserved 1/3 cup.) Blend the cubes into smooth and creamy ice cream. This takes a little patience -- scrape down the sides of the blender frequently and stir everything to get it all to blend evenly. Once smooth and creamy, scoop out into bowls and serve.
  • STORAGE: We love making a few batches of this healthy Blueberry Ice Cream at a time so we always have some on hand for when the cravings strike. Freeze the mixture in ice cube trays and then pop out the frozen ice cubes into a couple of gallon-sized freezer bags. Whenever you're feeling like some ice cream, blend up a handful of the ice cubes and enjoy!



Note 1: High-powered blender: (we use a Blend-tec®). It's imperative the blender can handle the cashews without overheating. You'll also need a lot of power to break down the ice cream "cubes" into smooth and creamy ice cream without making it watery. If you do not have a high-powered blender, use caution in blending the mixture to avoid overheating. You may need to blend an additional minute or two. Additionally, if you don't have a high-powered blender, set aside 1/3 cup of the mixture to blend with the frozen ice cream ice cubes later on.
Note 2: Ice cream maker/ ice cube trays: If you use an ice cream maker, just be sure to chill the mixture before adding it to the maker. Here’s the one I use and love. Otherwise, add the mixture to ice cube trays and blend the frozen cubes -- works like a charm!
Note 3: Wild Blueberries: It's important to use wild, not regular frozen blueberries! Wild blueberries are smaller and more compact than regular blueberries. This means they have less water content and much more flavor. Wild blueberries have a more intense and tangy flavor, plus they're much sweeter when compared to regular blueberries. They're a game changer in this recipe! 
Note 4: Coconut Milk: We want rich and creamy ice cream which is why we use full-fat coconut milk. Lite coconut milk will yield a thinner and icier dessert.
Note 5: Maple syrup: This is a natural sweetener (not to be confused with corn syrup or pancake syrup) made from the sap of a maple tree that is boiled down to a thicker consistency. Maple syrup is just one ingredient and is all natural!


Serving: 1serving | Calories: 191kcal | Carbohydrates: 15.6g | Protein: 2.7g | Fat: 14.4g | Sodium: 9.6mg | Fiber: 1.8g | Sugar: 6.5g