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Vegan blue moon icecream in a small white bowl on a blue counter.

Blue Moon Ice Cream (Dairy-Free)

  • Prep Time: 10 mins
  • Total Time: 4 hours
  • Yield: 3 cups of ice cream 1x
  • Category: Dessert
  • Method: Freezing
  • Cuisine: Vegan


This vegan coconut-based version is made with 6 simple ingredients and does not require an ice cream machine!


  • 2 cans Full-Fat Coconut Milk, chilled overnight in the fridge
  • 1/2 cup Raspberries, blended into a puree (sub 1/2 tsp Raspberry Extract)
  • 1/4 cup Sugar
  • 1/2 tsp Lemon Extract
  • 1/2 tsp Vanilla Extract
  • Blue Food Coloring


  1. Refrigerate your 2 cans of Full-Fat Coconut Milk overnight (or at least a few hours). This helps the cream part separate from the liquid.
  2. Being careful not to shake the cans, open the chilled Coconut Milk. Scoop the cream part off the top and place it in a large mixing bowl. Pour the liquid into a separate container to save for smoothies. 
  3. Using a hand mixer, whip the mixture for a minute or two until light and fluffy. You can also use a whisk and get a good arm workout. 
  4. Add in Sugar, pureed Raspberries, Vanilla Extract, Lemon Extract, and several drops of Blue Food Coloring. Whip the mixture again until everything is well combined. 
  5. Transfer the mixture into an air-tight container and pop it into the freezer.
  6. Every 30 minutes for the next 4 hours, take the mixture out of the freezer, stir it really well, then put it back in. 
  7. After 4 hours, your ice cream should be ready! You can keep it in the freezer longer, but the ice cream will get very hard and will require thawing before scooping. 

Keywords: Blue Moon Ice Cream, Vegan Ice Cream, Coconut Milk