Dairy Free Blueberry Ice Cream is a delightful treat for anyone looking to enjoy a creamy dessert without dairy. Bursting with blueberry flavor, it’s simple to make and perfect for warm weather gatherings or just a cozy night in. You’ll love how easy it is to whip up the refreshing frozen delight.
When it comes to substitutions, rice milk and soymilk provide a great base, but if you have a nut allergy, be cautious with alternatives like almond milk. For a sweeter treat, feel free to swap honey for maple syrup or agave nectar based on your preference. Quality blueberries are key—fresh or frozen both work, though you might find fresh lend a brighter flavor.
Ice Cream & Frozen
Dairy Free Blueberry Ice Cream Recipe
Ingredients
- 1 cup rice milk
- 1 cup soymilk
- 1 teaspoon xanthan gum
- 2/3 cup honey (or maple syrup or agave nectar)
- 2 cups blueberries
Instructions
- Put 1 cup of rice milk in a blender with 1 teaspoon xanthan gum and pulse for 1 minute.
- Add 1 cup of soymilk, 2/3 cup honey, and 2 cups blueberries to the blender.
- Blend all ingredients until the mixture is smooth and creamy, ensuring there are no chunky bits.
- Pour the mixture into an ice cream maker and churn for 10-15 minutes, or until it reaches a soft-serve consistency.
- Transfer the ice cream to a container and freeze for a few hours for a firmer texture, if desired.
Part of our Ice Cream & Frozen Dessert Recipes collection — Part 1 of 3: