Homemade No Churn Blueberry Lemon Ice Cream
Equipment
Ingredients
Base Ingredients
coconut milk
400 ml
blueberries (fresh)
300 g
lemon
2 piece
sugar
150 g
vanilla extract
1 tsp
Optional Toppings
extra blueberries
50 g
lemon zest
1 tsp
Instructions
Prepare Blueberries
In a blender, puree 300g blueberries until smooth. Add juice from 2 lemons and 150g sugar, blend until sugar dissolves.
Mix Ice Cream Base
In a large bowl, whisk 400ml coconut milk until smooth and creamy. Add blueberry-lemon puree and 1 tsp vanilla extract, whisk until fully combined.
Freeze
Pour mixture into a freezer-safe container. Cover and freeze for 4-6 hours, stirring every 30 minutes for first 2 hours for creamier texture.
Serve
Let soften for 10 minutes at room temperature. Scoop and garnish with extra blueberries and lemon zest if desired.
Enjoy
Serve immediately for best texture.
Original recipe
Storage
Store tightly covered in freezer. Best eaten within 2 weeks for optimal texture.
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