Wild Blueberry Graham Coconut Milk Ice Cream


After a winter that felt like it would last forever, summer is finally here. The temps are skyrocketing, the farmers markets are in full-force, and the lines at the ice cream shops are wrapped around the store fronts. I think because winter felt extra long this year, I was that much more eager to dive into summer traditions right away. As quickly as you could say “Memorial Day,” I was already grilling burgers and veggies and running straight to the local ice cream shop.

The thing about ice cream is that as much as I love its creamy, rich goodness, it (unfortunately) doesn’t love me back. As someone who is lactose intolerant, I never feel great after eating ice cream and as an intuitive eating dietitian, I’m always encouraging clients to listen to their bodies to notice how different foods make them feel. Will I ever give up ice cream completely? Of course not. But I will be mindful of how I want to feel afterwards and may opt for a dairy-free alternative instead.

Luckily, it’s so incredibly easy to make dairy-free ice cream at home. All you need is a blender and a freezer safe container (and ideally an ice cream maker/churner, but it’s not necessary). I personally like to use canned coconut milk as my base for non-dairy ice cream because its fat content gives the final product that rich, creamy consistency we all desire, but other non-dairy milks like almond milk or cashew milk, work too.

To make your ice cream treat even more satisfying, add some fruit to boost the flavor (and the nutrition!). Frozen Wild Blueberries are the perfect add-in for homemade ice cream because you can always keep it stocked in your freezer for when that ice cream craving arises – no need to worry about the fruit going bad! And with 2X the antioxidants and 72 percent more fiber of regular cultivated blueberries, Wild Blueberries can add a healthful punch to your ice cream.

If you’re like me and ready to skip the long ice cream stand lines this summer, try my latest recipe for Wild Blueberry Graham Coconut Milk Ice Cream. It’s sweet, creamy and full of flavor thanks to the Wild Blueberries, and has a satisfying crunch from the crushed graham crackers.

Happy Summer – enjoy the season of sunshine and ice cream!

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Wild Blueberry Graham Coconut Milk Ice Cream

1 ½ cups frozen Wild Blueberries
¼ cup coconut sugar
2 teaspoons cornstarch
1 tablespoon lemon juice
2 (13.5 ounce) cans coconut milk
1/3 cup honey
1 teaspoon vanilla extract
¼ teaspoon salt
¾ cup crushed graham crackers (about 3 cracker sheets)

  1. Store your ice cream freezer bowl in the freezer for at least 15 hours before use.
  2. In a small saucepan, add frozen Wild Blueberries, coconut sugar, cornstarch and lemon juice over medium heat, stirring occasionally, until brought to a boil. Reduce heat to simmer, stirring occasionally, until thickened, about five minutes. Remove from heat and let cool to room temperature.
  3. In a high-speed blender, blend coconut milk, honey, vanilla and salt until combined.
  4. Transfer coconut milk mixture to ice cream maker and churn according to manufacturer’s instructions, about 20-30 minutes.
  5. Using a spatula, transfer half of the ice cream mixture to a freezer-safe container (loaf pan works well). Add half of Wild Blueberry mixture and graham crackers. Repeat and swirl with knife or spatula to create layers.
  6. Transfer ice cream to a freezer to harden for at least 4-6 hours.
  7. Let soften at room temperature for 15-20 minutes before serving.


If you have don’t have an ice cream maker, transfer coconut milk mixture to a large freezer-safe bowl. Freeze for 30 minutes and take it out to whisk briskly or blend using an immersion blender Repeat this every 30 minutes until your ice cream starts to turn creamy. Fold in Wild Blueberries and graham crackers and continue to repeat until ice cream is frozen through.


Kara Lydon

About the Author

Kara Lydon, RD, LDN, RYT is a nationally recognized food and nutrition expert and yoga teacher based in Boston. Kara offers nutrition & culinary coaching, consults with corporate wellness clients, and partners with like-minded food brands and organizations on recipe development, food photography, and nutrition communications and marketing. Kara has most recently been featured in Fitness, Shape, Today’s Dietitian, Environmental Nutrition, and Food & Nutrition Magazine. Her food and healthy living blog, The Foodie Dietitian, features delicious seasonal vegetarian recipes and simple strategies to bring more yoga and mindfulness into your life. She has been featured on The Kitchn, BuzzFeed, TODAY, and SELF. Kara previously led health communication strategy for Chobani, Inc., where she pioneered an integrated program targeting health professionals, and served as the key nutrition spokesperson for America’s #1 selling Greek Yogurt brand.