If you are like me and enjoy ice cream and blueberries, this is a great summer treat which gives you the best of both worlds. This dairy-free ice cream recipe is not only delicious, but packed with bioflavonoids from the blueberries that are good for your heart health and support brain function and memory. To add variations in flavor, try using blackberries or raspberries.


  • 2 cups of organic blueberries, fresh or frozen
  • 1/4 cup organic maple syrup (grade B) or organic raw honey
  • 1 tablespoon lemon juice, organic
  • 1/4 teaspoon Himalayan pink sea salt
  • 24 ounces of full fat, organic coconut milk
  • 1 teaspoon organic vanilla extract


In a Vitamix or similar high-speed blender, add all ingredients and blend on high for 2 minutes or until completely smooth.

Pour the mixture into a freezer safe container or bowl, and cover. Freeze for 1 hour.

Take it out of the freezer and stir it briskly, for about 1 minute. Return to the freezer for an additional 3 hours.

Serve with mint leaves or sprinkle fresh ginger on top.

Makes 6 servings.