Description
Lemon blueberry ice cream is a refreshing summer treat that combines the tangy zest of lemons with the sweetness of ripe blueberries. This easy, no-churn recipe requires minimal effort and delivers a creamy dessert perfect for warm days or special gatherings. With its vibrant colors and delightful flavor, this homemade ice cream will surely impress your friends and family.
Ingredients
Scale
- 2 cups fresh blueberries (ripe)
- 2 medium lemons (zested and juiced)
- 1 can (13.5 oz) coconut milk
- 3/4 cup granulated sugar (adjust to taste)
- 1 tsp pure vanilla extract
Instructions
- Wash blueberries thoroughly and mash half in a bowl, leaving some whole.
- Zest and juice the lemons until you have about half a cup of juice.
- Blend mashed blueberries, lemon juice, zest, coconut milk, sugar, and vanilla extract until smooth.
- Gently fold in reserved whole blueberries.
- Transfer the mixture to an airtight container and freeze for at least 4 hours or until firm.
- Scoop and serve under the sun or at gatherings.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Dessert
- Method: No-churn
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (125g)
- Calories: 183
- Sugar: 22g
- Sodium: 15mg
- Fat: 9g
- Saturated Fat: 8g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg