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Blueberry Coconut Lemon Zest Ice Cream
Desserts

Blueberry Coconut Lemon Zest Ice Cream

Cook:
5 mins

Ingredients

  • 240ml Thai coconut milk (unsweetened)

  • 1 tbsp of organic coconut sugar (optional)

  • 3 cups of frozen blueberries

  • 1 lemon zest (approximately 1 tbsp)

 

Directions

  1. Add ingredients (Thai coconut milk, organic coconut sugar and frozen blueberries) in the order above to your Vitamix blender. Liquids first, then powder and frozen items. 
  2. Blend on high for 40 seconds and stir occasionally with the tamper to keep pressing the ingredients towards the blade for a smooth, even blend. 
  3. Fold in lemon zest after the ice cream has finished blending. 
  4. Serve immediately and enjoy!
  • How to freeze blueberries: To freeze your blueberries, make sure they’re dry and keep them in their original plastic clamshell, or put them in re-sealable plastic bags or containers. 
  • Store in the freezer for up to 1 week. 
  • If you prefer a harder consistency, set in the freezer for 30 mins before immediate serving. 
  • Don’t overdo it: Blending for more than a minute will cause the mixture to start melting. 
  • The ideal ratio for frozen desserts is approximately 1 cup of frozen fruits to 1/4 cup of liquid.