Whole30 Dairy-Free Blueberry Pancake Ice Cream

Indulge in the ultimate guilt-free treat with this Whole30 Dairy-Free Blueberry Pancake Ice Cream, a deliciously creamy dessert that combines wholesome, clean ingredients with the nostalgic flavors of blueberry pancakes. Made with a base of soaked cashews and full-fat coconut milk, this vegan and paleo-friendly ice cream achieves a luxuriously smooth texture without any dairy. Sweetened naturally with pure maple syrup and brightened by a touch of lemon juice, it’s bursting with juicy blueberries and warm cinnamon for a comforting yet refreshing flavor. The highlight? Tender bites of grain-free almond flour pancakes folded into the churned ice cream, adding an irresistible texture and a playful nod to breakfast-inspired decadence. Perfect for warm summer evenings or a fun weekend treat, this easy-to-make frozen dessert is sure to become your go-to for satisfying sweet cravings while staying Whole30 compliant.

Nutriscore Rating: 79/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup raw cashews
• 1 can coconut milk (full-fat)
• 1.5 cups blueberries
• 3 tablespoons pure maple syrup
• 1.5 teaspoons vanilla extract
• 1 tablespoon lemon juice
• 1 cup almond flour
• 0.25 cup unsweetened applesauce
• 1 teaspoon baking powder (grain-free, such as arrowroot starch and cream of tartar)
• 1 teaspoon cinnamon
• 0.25 teaspoon salt

Directions

Step 1

Soak 1 cup of raw cashews in water for at least 4 hours or overnight. Drain and rinse before using.

Step 2

In a blender, combine the soaked cashews, 1 can of coconut milk, 1.5 cups of blueberries, 3 tablespoons of pure maple syrup, 1.5 teaspoons of vanilla extract, and 1 tablespoon of lemon juice.

Step 3

Blend the mixture on high speed until completely smooth and creamy.

Step 4

Transfer the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes.

Step 5

While the ice cream churns, preheat a non-stick skillet over medium heat for the pancake pieces.

Step 6

In a mixing bowl, whisk together 1 cup of almond flour, 0.25 cup of unsweetened applesauce, 1 teaspoon of grain-free baking powder, 1 teaspoon of cinnamon, and 0.25 teaspoon of salt.

Step 7

Pour small amounts of the batter onto the preheated skillet to form mini pancakes, cooking for about 2-3 minutes on each side until golden brown.

Step 8

Once cooked, allow the pancakes to cool slightly, then crumble them into small pieces.

Step 9

About 5 minutes before the ice cream is done churning, add the crumbled pancake pieces into the ice cream maker.

Step 10

Once the ice cream is finished churning, transfer it to an airtight container and freeze for at least 2 hours to firm up.

Step 11

Serve scoops of the ice cream garnished with extra fresh blueberries if desired.

Nutrition Facts

Serving size	(592.2g)

Amount per serving	% Daily Value*
Calories	1529.5

Total Fat 105.7g	0%
Saturated Fat 18.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 1124.9mg	0%
Total Carbohydrate 124.2g	0%
Dietary Fiber 23.1g	0%
Total Sugars 61.6g
Protein 43.8g	0%

Vitamin D 0IU	0%
Calcium 307.3mg	0%
Iron 12.7mg	0%
Potassium 992.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.6%

Protein: 10.8%

Carbs: 30.6%