Skip to content

Vegan Blueberry Nice Cream

  • Last Updated:

This no-churn vegan blueberry ice cream recipe is made with fresh fruit and a pinch of cinnamon. Thick, creamy and delicious – you will love this healthy dairy-free ice cream recipe!

Vegan blueberry nice cream

Do you love a guilt-free dessert as much as I do? My family and I are major ice cream fans and we’re always up for new ideas to satisfy sweet cravings.

closeup of vegan blueberry ice cream

I call this recipe my vegan blueberry “nice cream” because that’s exactly what it is. It’s easy on the stomach, dairy-free, vegan and incorporates two of my favorite fruits: Banana and blueberry.

frozen bananas in a ziplock bag

How to Make Vegan Blueberry Nice Cream

To get started, first, take chopped frozen bananas and add them to a food processor. I like to keep my fridge stocked with frozen bananas – they are great to have for a tasty smoothie or creamy nice cream!

Adding blueberries to vegan blueberry nice cream

Second, add two cups of frozen blueberries on top of the bananas. Blueberries are tasty and rich in antioxidants – delicious and good for you!

Adding cinnamon to vegan blueberry nice cream

Once you add blueberries, add a pinch of cinnamon to the mixture. Cinnamon is one of my all-time favorite spices to kick up the taste.

Vegan Blueberry Nice Cream 005 WEB

Next, add vanilla to amp up the flavor. Vanilla adds a nice touch to many recipes by enhancing the other flavors.

blending vegan blueberry nice cream in a food processor

After you add vanilla, place all ingredients in a high-speed food processor and slowly pulse 15 seconds at a time, until the mixture is smooth and creamy.

scraping vegan blueberry nice cream out of a food processor

During the blending process, scrape down the sides as you go. This process may take a couple of minutes so be patient. (Trust me, it’s worth the wait!)

top view vegan blueberry nice cream

You’ll know it’s almost ready when the consistency starts to mimic ice cream and takes on a similar texture: Smooth, creamy and irresistible. After you’re done blending the mixture, it’s ready to scoop.

preparing vegan blueberry nice cream

Want to enjoy this nice cream later? The best way to freeze vegan nice cream is to place it in an airtight, freezer-friendly container and spread it out with a spatula. To serve, I recommend using an ice cream scoop for a nice, mess-free presentation.

scoop of vegan blueberry nice cream in a cake cone

Finally, serve your vegan blueberry nice cream in a waffle cone or a bowl and enjoy.

I promise, this recipe will keep your taste buds wanting more!

Frequently Asked Questions

How long does nice cream last in the freezer?

Store blueberry nice cream in an airtight container in the freezer for up to one week.

What if I’m having trouble blending the mixture?

Let the frozen bananas thaw and soften for a few minutes to become easier to blend. You can also add 1 tbsp of dairy-free milk to encourage blending, however, be sure to adjust based on the consistency (you don’t want runny nice cream!)

What additional nice cream toppings do you recommend?

You can add shredded coconut, chocolate drizzle, other types of fresh fruit – get creative and work in your preferences!

serving vegan blueberry nice cream

If you liked this recipe, I highly recommend checking out these:

Liz licking Vegan Blueberry Nice Cream

No forks required for this one!

Vegan blueberry ice cream

Vegan Blueberry Nice Cream

5 stars average
This no-churn vegan ice cream recipe is made with juicy blueberries, frozen banana and a pinch of cinnamon. Thick, creamy and delicious – you will love this healthy dairy-free ice cream recipe!
PREP: 15 mins
TOTAL: 15 mins
Servings: 4


  • 4 frozen bananas (cut in small pieces)
  • 2 cups frozen blueberries
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon


  • Place all ingredients in a high-speed blender or food processor and slowly pulse, 15 seconds at a time, until the mixture is smooth and creamy, scraping down the sides as you go. Note: This process may take a couple of minutes so be patient.
  • Serve immediately or freeze in an air-tight container for up to 5 days.


This recipe works best with frozen bananas as a base.


Serving: 1cupCalories: 151kcalCarbohydrates: 38gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 2mgPotassium: 482mgFiber: 5gSugar: 22gVitamin A: 116IUVitamin C: 17mgCalcium: 13mgIron: 1mg

SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!


Liz DellaCroce

Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

Leave a Reply

Your email address will not be published. Required fields are marked *

Your feedback is important to us. Rate what you thought of this.

This site uses Akismet to reduce spam. Learn how your comment data is processed.