Blueberry pie is one of those desserts that just tastes like summer and this dairy free blueberry pie Ninja Creami captures every single thing that makes it so good in frozen ice cream form. Coconut cream blended with frozen blueberries, honey, maple syrup, lemon juice, and vanilla into the most gorgeous deep purple base that tastes like blueberry pie filling, frozen overnight, spun in the Creami until perfectly scoopable, and mixed in with crushed graham cracker pieces that give you that buttery pie crust element in every bite. It is one of the most impressive and most delicious Creami flavors I have made and it is completely dairy free.
The coconut cream is what makes this work so beautifully as a dairy free ice cream base. Full fat coconut cream has enough fat content to spin into a genuinely creamy, rich, scoopable texture in the Ninja Creami without any of the iciness that lower fat dairy free bases can sometimes produce. It also has a subtle natural sweetness that pairs with the blueberries in a way that almond or oat milk simply cannot. One can is all you need and the result is a base that is so creamy and luxurious that nobody who eats this will believe it is dairy free until you tell them.
The vanilla pudding mix is the small addition that makes a big difference in the final texture. It thickens the base slightly before freezing and helps the Creami spin it into that smooth, consistent, scoopable texture that makes every Ninja Creami recipe on this blog so reliable. It also adds a subtle vanilla sweetness that rounds out the blueberry and lemon flavors and makes the whole thing taste like a complete, well-rounded dessert rather than just frozen blueberries. One tablespoon is all it takes and it is in almost every single Creami recipe I make for exactly this reason.
The graham cracker mix-in is what officially makes this a blueberry pie ice cream rather than just a blueberry ice cream and it is worth doing every single time. One sheet of graham cracker broken into pieces added right before the re-spin so it gets incorporated throughout the pint into little crunchy pie crust bites that you hit in every few scoops. If the texture after the first spin feels too powdery add a splash of almond or coconut milk before re-spinning and it will come together perfectly. This is the dairy free summer dessert that everyone at the table will be reaching for and nobody will miss the dairy.
Why You’ll Love This Recipe:
- This is completely dairy free and tastes so rich, creamy, and indulgent that nobody will believe it until you show them the ingredient list
- The graham cracker mix-in turns this from a blueberry ice cream into a genuine blueberry pie experience with buttery crust pieces in every few scoops
- Eight ingredients blended in a high speed blender and poured into a pint is the entire active work for this recipe before the freezer and the Ninja Creami take over completely
- The deep purple color is absolutely stunning in a bowl or cone and makes this one of the most visually impressive Creami flavors you can make all summer
Key Ingredients:
- Coconut cream: The dairy free base that makes this so creamy and rich without any of the iciness that lower fat alternatives can produce. Use full fat canned coconut cream and not coconut milk for the best texture after spinning
- Frozen blueberries: The star flavor ingredient that gives this its gorgeous deep purple color and that bright sweet-tart blueberry flavor that tastes just like pie filling once it is blended with the honey, maple syrup, and lemon
- Honey and maple syrup: Used together for a more complex natural sweetness that is deeper and more interesting than either one alone. The combination adds a warmth and depth that makes the blueberry flavor taste more like a baked pie filling than a simple fruit ice cream
- Lemon juice: The ingredient that brightens every other flavor and adds that subtle tartness that keeps the blueberry from tasting flat or one dimensional. Half a lemon is all you need and it makes a noticeable difference in how fresh and vibrant the flavor is
- Vanilla pudding mix: One tablespoon added to the base before freezing for a smoother, more consistent texture after spinning. It is the detail that makes this Creami reliable and creamy every single time
- Graham cracker: One sheet broken into pieces and mixed in after the first spin for that pie crust element that makes this recipe feel completely complete and genuinely like blueberry pie in ice cream form
Tips for Success:
- Use full fat canned coconut cream and not light coconut milk or any other dairy free alternative. The fat content in full fat coconut cream is what gives you that genuinely creamy scoopable texture after spinning
- Blend the base completely smooth before pouring into the pint so there are no blueberry skins or chunks in the frozen base that would interfere with the Creami spinning it properly
- If the texture after the first spin is too powdery or crumbly add a splash of almond or coconut milk before re-spinning. This almost always solves any texture issues and brings it to that perfect scoopable consistency
- Add the graham cracker pieces right before the re-spin rather than folding them in by hand so they get evenly distributed throughout the entire pint
Storage:
Store dairy free blueberry pie Ninja Creami ice cream in the pint container with the lid on in the freezer for up to two weeks. When you are ready to eat it again let it sit at room temperature for five minutes to soften slightly before scooping or re-process it in the Ninja Creami on the re-spin setting to bring it back to that perfect fresh spun texture. The graham cracker pieces will soften over time as the pint is stored but the flavor stays completely delicious throughout.
FAQ:
Can I use fresh blueberries instead of frozen?
Yes but frozen blueberries are recommended because they are already cold which helps the base freeze more evenly and they tend to have a more concentrated and consistent flavor than fresh blueberries which can vary significantly in sweetness depending on the season. If you use fresh blueberries make sure the base is completely cold before pouring into the pint for the best freeze and final texture.
Do I have to use the vanilla pudding mix?
The pudding mix is strongly recommended because it significantly improves the texture of the final ice cream by helping it spin into a smoother, creamier consistency. Without it the base can sometimes come out slightly icy or crumbly after spinning. It is such a small amount that it does not affect the flavor but it makes a real difference in the texture every single time.
What Ninja Creami setting should I use?
Process on the Ice Cream setting for the first spin. If the texture is too powdery after the first spin add a splash of almond or coconut milk and use the Re-Spin setting before adding any mix-ins. Once you add the graham cracker pieces use the Mix-In setting for the final spin so the pieces get incorporated without being completely pulverized.
Dairy Free Blueberry Pie Ice Cream
Ingredients
- 1 can of coconut cream
- 1 cup frozen blueberries
- 2 Tbs honey
- 2 Tbs maple syrup
- Juice of half of a lemon
- Splash of vanilla
- 1 Tbs vanilla pudding mix
Mix-ins:
- 1 sheet graham cracker
Instructions
- Blend all ingredients in a high speed blender until smooth.
- Pour into your creami pint and freeze overnight.
- Process on the “ice cream” setting on your ninja creami.
- Add a splash of almond or coconut milk if consistency is too powdery as well as any mix-ins (one graham cracker sheet or fresh blueberries are the best!)
- Process on Re-Spin or Mix-in if you added mix-ins.
- Enjoy!
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