No-Bake Blueberry Lemon Ice Cream Pie with Coconut Walnut Crust
This No-Bake Blueberry Lemon Ice Cream Pie with Coconut Walnut Crust is a healthy and delicious summer dessert. Vegan, gluten-free, grain-free, and low FODMAP, it’s a refreshing treat everyone can enjoy!
Another title for this recipe could have been No-Bake Blueberry Ginger Lemon Ice Cream Pie with Coconut Walnut Crust, but I forgot to add the ginger.
Disclosure: I received free samples of California walnuts mentioned in this post. By posting this recipe, I am entering a recipe contest sponsored by the California Walnut Commission and am eligible to win prizes associated with the contest. I was not compensated for my time.
Alternatively, you could call this a parfait or ice cream sundae if you have trouble slicing yours, as I did.
Check out this No-Bake Blueberry Lemon Ice Cream Parfait/Sundae with Coconut Walnut Crumble. Yum!
No matter what you decide to call it, crumbles and all, this No-Bake Blueberry Ice Cream Pie with Coconut Walnut Crust is delicious. And, even a little bit nutritious too!
Health Benefits of Walnuts
Walnuts, more than any other nut, are rich in omega-3 alpha-linolenic acid, or ALA for short, a plant-based essential fatty acid important for heart health and overall health.
In addition, walnuts have 2 grams of fiber and 4 grams of protein to help keep you feeling full throughout the day~super important when you’re busy and on the go!
Oh, and of course, they taste delicious too and are super versatile, making them a delightful pairing with other nourishing foods.
One of my all-time favorite healthy treats is to melt dark chocolate chips in the microwave, then top off the melted chocolatey deliciousness with some walnuts and a pinch of sea salt.
If this sounds good to you, make a note to stock your pantry {or freezer like I do} with walnuts and dark chocolate chips. Pronto!
Ingredients to Make Lemon Ice Cream and Pie
Lemon Ice Cream
- Almond Milk or another plant-based milk of choice.
- Tapioca Starch
- Canned Coconut Milk
- Lemon Juice & Lemon Zest
- Maple Syrup, Vanilla Extract, and Salt
Don’t feel like making a pie? This lemon ice cream is super tasty on its own!
Coconut Walnut Crust
- Coconut Oil
- Walnuts. No walnut? Try pecans or almonds instead.
- Shredded Coconut
- Maple Syrup and Salt
Blueberry Lemon Ice Cream Pie
- Lemon Ice Cream (recipe above)
- Coconut Walnut Crust (recipe above)
- Fresh Blueberries
No-Bake Blueberry Lemon Ice Cream Pie with Coconut Walnut Crust
Ingredients
Lemon Ice Cream
- 1 cup unsweetened almond milk
- 2 tablespoons tapioca starch
- 1 cup full-fat canned coconut milk
- 1/2 cup lemon juice
- 1/2 cup pure maple syrup
- 1 teaspoon lemon zest
- 1/2 teaspoon pure vanilla extract
- Pinch of sea salt
Coconut Walnut Crust
- 1 teaspoon virgin coconut oil
- 2 cups shelled walnuts
- 1/2 cup unsweetened shredded coconut
- 2 tablespoons pure maple syrup
- Pinch of sea salt
Pie
- 1 recipe Lemon Ice Cream {above}
- 1 recipe Coconut Walnut Crust {above}
- 12 ounces fresh blueberries
Instructions
- Pour 1/2 cup of the almond milk in a liquid measuring cup and stir in tapioca starch until dissolved. Add remaining 1/2 cup almond milk and pour into a blender. Add coconut milk, lemon juice, maple syrup, lemon zest, vanilla extract, and sea salt. Blend until all ingredients are well combined. Pour into a bowl and place in freezer to chill for 20 minutes.
- While ice cream mixture is chilling, prepare the crust. Grease a 9-inch pie or tart dish with coconut oil. Combine walnuts and coconut in a food processor and pulse until walnut are finely chopped. Add maple syrup and sea salt, and pulse again until walnut mixture is moistened, and nuts are very finely chopped. Spread walnut coconut mixture on the bottom of the pie/tart dish and set aside.
- Remove the ice cream mixture from the freezer and pour into a chilled ice cream maker, and mix per manufacturers instructions {it took ~15 minutes for the ice cream to form in my Cuisinart Ice Cream Maker}. When it’s ready, spread ice cream over crust and place in freezer for ~30 minutes, or until ice cream is firm,
- Remove from freezer, top with blueberries, slice, and serve immediately.
