Lemon Blueberry Ice Cream
Lemon Blueberry Ice Cream is a delightful summer treat that combines the zesty brightness of fresh lemons with the sweetness of ripe blueberries. This no-churn recipe is incredibly easy to prepare, making it perfect for hot afternoons or family gatherings. Just a few simple ingredients come together to create a creamy and refreshing dessert that everyone will love. The vibrant colors and flavors make it not only a treat for the taste buds but also a feast for the eyes. Whether enjoyed alone or garnished with fresh fruit, this ice cream is sure to impress!
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Approximately 4 servings 1x
- Category: Dessert
- Method: Freezing
- Cuisine: American
Ingredients
Scale
- 2 cups fresh blueberries
- 2 medium lemons (zested and juiced)
- 1 can (13.5 oz) coconut milk
- 3/4 cup granulated sugar
- 1 tsp pure vanilla extract
Instructions
- Wash the blueberries and mash half of them in a bowl, leaving some whole for texture.
- Zest and juice the lemons until you have about half a cup of juice.
- In a blender, combine the mashed blueberries, lemon juice, lemon zest, coconut milk, sugar, and vanilla extract; blend until smooth.
- Gently fold in the reserved whole blueberries.
- Transfer the mixture to an airtight container and freeze for at least 4 hours or until firm.
- Scoop and serve your creamy Lemon Blueberry Ice Cream.
Nutrition
- Serving Size: 1/2 cup (125g)
- Calories: 180
- Sugar: 22g
- Sodium: 20mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
Find it online: https://www.kitchenstorydaily.com/lemon-blueberry-ice-cream/