Sweet and creamy Blueberry “Ice Cream” is topped with tangy Lemon Coconut Whipped Cream for the perfect dairy free treat!
I have always been pretty open to trying new things. New recipes, ingredients, new flavors. I am definitely not picky. But every now and then I get stuck on a flavor or an ingredient and I just can’t get enough. This summer it has been all about watermelon and blueberries! I have made countless batches of fresh watermelon juice and I have eaten more blueberries than I thought humanly possible. To say I am obsessed would be an understatement!
Since I have been all about fresh blueberries I started thinking of ways to use them in a frozen dessert. Maybe popsicles, ice cream, or something along those lines. Then it hit me! An ice cream pie! What would be more perfect with fresh blueberries than a nice (gluten free) graham cracker crust and a creamy whipped topping! It sounded irresistible. So, I got to work!
I actually decided to make this “ice cream” pie dairy free. You don’t miss the dairy at all and it makes this a perfect option to take to Summer BBQs or picnics if you have guests that have dietary restrictions. (this is gluten and dairy free!) And as a bonus, it is unbelievably easy!
I used a pre-made gluten free graham cracker crust, though you could use a regular one if you wanted. The blueberry “ice cream” is actually just dairy free yogurt, frozen blueberries and a little coconut sugar blended until completely smooth. Then just pour your mixture in the crust and let it freeze overnight.
The Coconut Lemon Whipped Cream is just as simple! Chill a can of full fat coconut milk in the fridge overnight and scoop out the hardened coconut milk and add to the bowl of a stand mixer. Add a little coconut sugar and some lemon zest and beat until stiff peaks form. Top your ice cream pie with your whipped cream and you have a totally delicious way to beat the heat!
Save RecipeIngredients
- For the Blueberry "Ice Cream"
- 1 cup frozen blueberries
- 1 1/2 cups dairy free vanilla yogurt (regular yogurt if you aren't dairy free)
- 1 tablespoon coconut sugar
- For the Lemon Whipped Cream
- 1 1/2 tablespoons coconut sugar
- 1 can full fat coconut milk (chilled overnight)
- 2 lemons, zested
- 1 (9 inch) gluten free graham cracker pie crust
Instructions
- Combine the frozen blueberries, yogurt and coconut sugar in a blender and blend until completely smooth.
- Pour mixture into pie crust and freeze overnight.
- For the Lemon Whipped Cream
- Open the can of chilled coconut milk and scoop out the hardened coconut milk and add to the bowl of a stand mixer (you can discard the clear watery liquid) with the lemon zest and coconut sugar.
- Beat mixture on high until stiff peaks form, about 4-5 minutes.
- Top pie with whipped cream and freeze for at least one hour.
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