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A scoop of melting purple blueberry ice cream sits on a pale pink surface, with two fresh blueberries nearby and purple drips spreading around.

Blueberry Lemon Basil Ice Cream

Refreshing, creamy, and surprisingly therapeutic without dairy, sugar, or guilt.
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Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Dessert
Cuisine American
Servings 2
Calories 180 kcal

Equipment

  • Supplies: Blender, freezer-safe container or Ninja Creami, or ice cream maker or ice cube trays

Ingredients
  

  • 1 cup plain coconut yogurt homemade is best
  • 1/2 cup fresh or frozen blueberries
  • 2 lemons juice and zest
  • 1 teaspoon vanilla extract
  • ¼ teaspoon Monk fruit extract powder
  • 1 handful fresh basil

Instructions
 

  • Blend all ingredients until smooth.
  • Pour into your desired freezing container.
  • Freeze.
  • Blend.
  • Ninja Creami: Freeze in the Creami pint, then process using Gelato setting 2–3 times.
  • Ice Cream Maker: Follow your machine’s instructions.
  • No Machine: Freeze in ice cube trays, then blend cubes until creamy, but don’t over blend

Nutrition

Calories: 180kcalCarbohydrates: 6gProtein: 3gFat: 15gFiber: 3gSugar: 3g
Keyword adrenal support dessert, antioxidant rich ice cream, blueberry lemon basil ice cream, dairy free ice cream recipe, gut healthy ice cream, hormone balancing ice cream, keto coconut yogurt ice cream, raw vegan ice cream, vegan blueberry ice cream
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