Fresh Blueberry Ice Cream (Dairy Free)

Fresh Blueberry Ice Cream (Dairy Free)

This recipe calls for arrowroot starch (or arrowroot flour) as a thickener because it has a neutral flavor and stands up really well to freezing — so it helps prevent ice crystals from forming. It should be readily available in the spice aisles of most well-stocked groceries, but if you can’t find it, I imagine that cornstarch will do in a pinch. Christine originally used raspberries here, so feel free to use any berry you’d like. She also added 3 ounces of chopped dark chocolate, but I left it out this time around to let the flavor of the fresh berries really shine. Last, do note that the cashew cream takes a day to pull together (it’s all inactive time, but the cashews do need an overnight soak, so plan for that).

Adapted from: Icy, Creamy, Healthy, Sweet


For the Cashew Cream:

1 cup filtered water
1 cup whole raw cashews
1/4 teaspoon kosher salt

For the Ice Cream Base:

2 cups fresh blueberries
1 tablespoon fresh lemon juice
1 (13.5 oz) can full fat coconut milk
1 tablespoon arrowroot starch
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/2 cup honey


To make the cashew cream: Place cashews in a bowl and add enough cold filtered water to cover them completely. Cover the bowl and place in the refrigerator overnight to soak.

Drain the cashews and rinse well. Place them in a blender with 1 cup cold filtered water and the salt and blend on high speed for several minutes, until smooth.

If you’re not using a high speed blender (like a Vitamix), you may need to strain through a fine-mesh sieve to strain away any remaining solid. As a note, I have a very standard blender and didn’t have to do this step. Mine blended up just fine. Store in a covered jar for up to 1 week in the refrigerator.

Make the ice cream: Rinse and dry blueberries and place in a large bowl. Toss with lemon juice and set aside.

Pour 2 tablespoons of the coconut milk into a small bowl, add the arrowroot starch, and whisk until dissolved. In a small saucepan, combine the arrowroot slurry, the remaining coconut milk, the vanilla, salt and honey. Place over low heat, bring to a simmer and cook, stirring, until the honey is dissolved into the coconut milk, 3-5 minutes. Remove from the pan and allow the mixture to cool.

Pour the berries into the base of a blender and add the coconut milk mixture. Add the cashew cream and blend until berries are broken up and cashew cream and coconut milk are incorporated completely.  I like to see little bits of blueberry in my ice cream so I didn’t completely pulverize mine, but if you like a smoother consistency, feel free to do so. Cover the mixture and chill in the refrigerator for at least 2 hours and up to 1 day.

Freeze in an ice cream maker according to the manufacturer’s instructions. You can eat the ice cream right away for a softer scoop, or freeze for about 2 hours for a firmer consistency.