Vegan Blueberry Ice Cream


Vegan Blueberry Ice Cream


30 ounces
full fat coconut milk (~two 15oz cans)
1 cup
cashews (soaked for 2 hours in room temp water)
2 cups
Blueberries (frozen or fresh)
3⁄4 cups
honey or agave
2 tablespoons
freshly squeezed lemon juice
1 1⁄2 tablespoon
butterfly pea flower powder (*link below on where to buy)
1 tablespoon
Lemon Zest
1⁄2 tablespoon
Pure Vanilla Extract
1 pint
fresh blueberries


Here is where we buy our butterfly pea flower powder.


  1. Add everything (except the 1 pint of fresh blueberries) to a blender and blend well.
  2. Pour into ice cream maker and start churn cycle. When finished, gently fold in fresh blueberries and return to freezer until solid. Enjoy!

Yields 8 Servings