This homemade blueberry pie ice cream is the perfect refreshing summertime treat! Made with delicious low FODMAP blueberries, creamy coconut milk, and gluten free graham crackers, it really is a combination of two summer dessert classics!
Creamy, delicious, and like summer in a cone, this Blueberry Pie Ice Cream is dairy free, refined sugar free, and can be made vegan with just one simple swap!
What to serve with blueberry pie ice cream?
Serve blueberry pie ice cream after enjoying:
- A crisp, fresh grilled panzanella salad
- Keep with the blueberry theme and enjoy these grilled chicken thighs with blueberry BBQ sauce
- These delicious swordfish tacos for a summery flavor explosion
Equipment, Ingredients + Tested Substitutions
WHAT EQUIPMENT DO I NEED TO MAKE HOMEMADE MATCHA GREEN TEA ICE CREAM?
You will need:
WHAT INGREDIENTS DO I NEED FOR THIS ICE CREAM RECIPE?
- Coconut Milk: You must choose full fat coconut milk for this homemade dairy free ice cream recipe in order to ensure the ice cream stays thick and creamy due to the fat content of the coconut milk. Do NOT use coconut milk from a carton. You must use full fat canned coconut milk in order for this recipe to work.
- Coconut Cream: Coconut cream adds additional fat content to the dairy free ice cream and should not be omitted or substituted.
- Monk Fruit: Monk Fruit can be substituted for cane sugar if tolerated.
- Gelatin: Gelatin can be substituted for agar agar if following a vegan or vegetarian diet.
- Vanilla: Vanilla extract or vanilla bean paste will both work in this blueberry pie ice cream recipe.
- Frozen Blueberries: You may use fresh as well if preferred.
- Lemon Juice
- Cinnamon
- Maple Syrup: Opt for real maple syrup to avoid any irritating additives, fillers, and unnatural sugars.
- Gluten Free Graham Crackers: These are my all time favorite gluten free graham crackers to use in this blueberry pie ice cream recipe, for s'mores, and more!
Low FODMAP Tip: Download the Monash FODMAP app to always stay in the know when it comes to serving sizes of your favorite foods + determining which foods are low FODMAP friendly!
Disclosure: This post contains affiliate links. I may receive commissions for purchases made through links in this post, but rest assured these are all products I personally use and very highly recommend. I will never link to anything on this site unless it is something I love!
TIPS, TRICKS + FREQUENTLY ASKED QUESTIONS
DO I NEED AN ICE CREAM MAKER?
This blueberry pie ice cream recipe does require the use of an ice cream maker. If you do not have an ice cream maker, I am sharing my favorite budget friendly brand below! Alternatively, you may use an electric mixer to “churn” the ice cream base after chilling, prior to freezing, but note that your ice cream may not turn out as creamy as if you’d used an ice cream maker and may require slightly more thawing time prior to enjoying.
WHAT IS THE BEST ICE CREAM MAKER TO USE?
I have tried a few different brands of ice cream makers, and nothing quite stands up to this one from Cuisinart. The price point is affordable, the machine itself is not very large and is very easy to use. All of my ice cream recipes are Cuisinart ice cream maker recipes, so if you are a fan and want the best possible results then this is the ice cream maker for you!
CAN I MAke THIS vegan blueberry pie ice cream?
Yes, it can! Simply swap gelatin for agar agar to make this ice cream vegan and vegetarian friendly.
DO I NEED TO THAW DAIRY FREE ICE CREAM?
You should leave your ice cream out at room temp for about 10-15 minutes prior to enjoy for maximum scoop-ability. Since dairy free ice cream does not have as high of a fat content as traditional ice cream, it does become harder when frozen and needs just a little extra time before it is perfectly smooth and creamy. Another great tip is to run your spoon or ice cream scoop under hot water to make it easier to scoop out.
HOW TO STORE DAIRY FREE blueberry pie ICE CREAM
Store your ice cream in pint containers for best results in the freezer for up to one week for freshest results.
Looking for additional Cuisinart Ice Cream Recipes to make in your new ice cream maker at home? Try this Dairy Free Gluten Free Oreo Cookies + Cream Recipe or this Dairy Free Matcha Honey Lavender Ice Cream! If you don’t have an ice cream maker, try this no churn Pineapple Coconut Vegan Ice Cream!
Did you have a chance to make this recipe? If so, please leave me a rating and review below. I always love and appreciate hearing from you!
Blueberry Pie Ice Cream
Ingredients
For the Ice Cream Base
- 1 can full fat coconut milk
- 1 can coconut cream
- 1 tablespoon gelatin or agar agar for vegan
- ¼ cup monk fruit
- 1 teaspoon vanilla bean paste
- pinch sea salt
For the Blueberry Swirl
- 3 cups blueberries frozen or fresh
- 1 teaspoon lemon juice
- 1 teaspoon cinnamon
- 1 tablespoon maple syrup
For the Crumble
- 4 sheets gluten free graham crackers
Instructions
- Over low heat, pour canned coconut milk + cream into a small pot, whisking until smooth. Allow to heat but not fully boil.
- While still heating, stir in vanilla extract, pinch of salt, and gelatin whisking again to combine.
- Pour ice cream base into heat proof container, cover and allow to set in the fridge about 45 mins.
- While ice cream base sets, prepare blueberry swirl.
- In a small pot over medium heat, add blueberries, maple syrup, cinnamon, and lemon juice.
- Cook blueberries down until a liquid forms, then transfer to a heat proof container and chill allowing to thicken.
- In a food processor or blender, add graham crackers and blitz until crumbles form.
- Once the coconut mixture is cool, add to frozen bowl of ice cream maker + churn according to machine instructions.
- With about 5 minutes of churning time remaining, add in blueberry swirl and graham cracker crumbs.
- Pour into pint containers or an airtight container with a lid and freeze.
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