Blueberry and Lemon Zest Vegan Ice Cream
Shanthi Appelo, MS, RD
| 1 min read
For a bright, summery flavor combination, this vegan ice cream recipe uses lemon zest and fresh blueberries mixed with a base of oat milk and cashew butter.
Oat milk isn’t just good in your cereal and coffee, it also makes for a great creamy vegan frozen dessert along with just four other ingredients: cashew butter, sugar and two flavors. Making this treat with cashew butter makes it lower in saturated fat than ice cream made with dairy. This recipe also packs in less added sugar than its traditional counterpart.
Serving Amount
Ingredients
2 cups oat milk
1⁄4 cup sugar
1⁄3 cup cashew butter
1⁄2 cup blueberries, cut in half
1 lemon, zested
Instructions
Step 1
In a high-speed blender, combine oat milk, cashew butter and sugar.
Step 2
Place contents in a gallon-sized zip bag and place in the freezer laying flat. Allow to freeze for 4 hours or overnight.
Step 3
Take bag out of the freezer and allow to soften at room temperature for 15 minutes. Place bag contents in blender, blend to smooth using the tamper if needed, then stir in blueberries and lemon zest.
Step 4
Place in a freezer-safe container, let soften and scoop to serve. This will keep up to a month in the freezer.
