Craving something creamy, cool, and naturally sweet? This Dairy-Free Blueberry Protein Ice Cream is a refreshing treat that’s as nourishing as it is delicious. Whether you’re dairy-free by choice or simply exploring new ways to enjoy dessert, this recipe is all about flavor, balance, and feel-good ingredients.
Blended with ripe banana, plant-based yogurt, and protein-rich powder, this ice cream is packed with nutrients while still offering that soft, scoopable texture you love. Blueberries—both dried and fresh—add natural sweetness and a boost of antioxidants, making this a great option for a midday snack, post-workout treat, or a fun way to wind down after dinner.
The best part? No fancy equipment needed. Just a few simple ingredients, a blender, and some freezer time—and you’re ready to dig into a creamy creation that satisfies on every level.
Recipe
Serves 2
1 cup (240g) dairy-free yogurt (coconut or almond-based work great)
1 ripe banana
½ cup vanilla plant-based protein powder (pea, rice, or blend)
4 tbsp. dried blueberries
¼ cup (75g) fresh blueberries
How to Prepare
In a food processor, blend the dairy-free yogurt, banana, and protein powder until smooth and creamy.
Transfer the mixture to a freezer-safe container (like a Tupperware dish), and stir in the dried blueberries.
Cover and freeze for 45 minutes. Remove, stir the mixture to break up any ice crystals, then return to the freezer for another 45 minutes.
Before serving, give it one more quick mix for a soft-serve texture. Scoop into bowls and top with fresh blueberries.
Enjoy your Dairy-Free Blueberry Protein Ice Cream!
