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!

Blueberry Lemon Ice Cream Pie

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Ingredients

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.

https://www.maebells.com/blueberry-lemon-ice-cream-pie/

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