Lemon Blueberry Cashew Ice Cream

Directions

1. 1Combine the soaked cashews, coconut milk, blueberries, lemon juice, lemon zest, maple syrup, vanilla extract, and salt in a food processor and process until completely smooth and creamy, about 2 to 3 minutes, scraping down the sides as needed.
2. 2Pour the base through a fine mesh strainer if desired for an extra smooth texture, then pour the mixture into a Ninja Creami pint container, filling to the max fill line.
3. 3Place the lid on the pint and set it on a flat, level surface in your freezer. Freeze for 24 hours until completely solid throughout.
4. 4Remove the pint from the freezer and let it sit at room temperature for 5 minutes. Install the pint in the Ninja Creami outer bowl, lock it in, and select the ICE CREAM preset.
5. 5Once the cycle is complete, check the texture. If the ice cream looks crumbly or powdery, add a splash of coconut milk or oat milk directly to the center of the pint and select RE-SPIN until smooth and creamy.
6. 6Scoop into bowls and top with fresh blueberries and a pinch of lemon zest for a bright finish.

Tips

• Freeze your pint completely solid for a full 24 hours if possible; the Creami works best when there's zero liquid sloshing around, which gives you that smooth, creamy texture rather than a crunchy result.
• If your first spin comes out too icy or powdery, add just a splash of coconut milk or regular milk, pop it back in the Creami, and re-spin for a creamier consistency.
• Make sure your soaked cashews are really well drained; excess liquid in the base will freeze unevenly and make the final texture grainy.

Variations

• Swap the blueberries for fresh raspberries or blackberries, keeping the same amount and lemon zest for that bright citrus contrast.
• Use honey instead of maple syrup at a 3:4 ratio (honey is sweeter, so use less), and add a pinch of fresh ginger zest for warmth.
• Reduce the coconut milk by a quarter cup and add 1/4 cup of heavy cream for a richer, denser result that spins into a more traditional ice cream texture.

FAQ

Can I use canned coconut milk from the carton instead of the can?

Yes, carton coconut milk works fine; just make sure it has at least 4g of fat per serving or your base won't freeze solid and creamy.

What if the pint froze but won't spin or feels too hard?

Let it sit at room temperature for 3 to 5 minutes to soften slightly, then try spinning again; if it still won't budge, run it under warm water on the outside of the pint for a few seconds.

Can I make a lighter version with less fat?

You can reduce the coconut milk to 3/4 cup and add 1/2 cup of full fat Greek yogurt, but your texture will be more sorbet-like; freeze and spin as normal.

How long does this keep in the freezer after I spin it?

Once spun, transfer it to an airtight container and it'll stay good for about a week, though it may refreeze solid and need a quick re-spin or a few minutes at room temperature to scoop.

Nutrition

Per serving · makes about 2 servings · estimated