Lemon Blueberry Marshmallow Ice Cream aka “Moonbeam" Ice Cream - Dairy-Free & Refined Sugar Free

Mary Draper
Sep 20
2 min read

My daughter kept asking to make the “Moonbeam Ice Cream”, from the Benson Boon song “Mystical Magical”, and this week she had to get 4 teeth removed so it was a great time to make her a frozen treat. 🍋🫐🤍 Here’s our dairy-free refined-sugar-free version of the lemon blueberry marshmallow “moonbeam” ice cream:

INGREDIENTS

►3-Ingredient Lemon Ice Cream

► 1 can full fat coconut cream

► zest & juice of 2 medium lemons

► 1/2 cup sweetener of choice (I used organic honey - I love how it keeps the ice cream nice and soft for scooping, but choice whatever sweetener you like)

►2 cups frozen blueberries

►Splash of water

►Mini marshmallows (we used refined-sugar-free Dandies Vegan Mini Marshmallows) or make your own fluff

DIRECTIONS:

►Combine lemon ice cream ingredients & bend until smooth. Pour into silicon/ice cube molds (or Creami pints if you have a Creami), and freeze overnight

►Add blueberries to a medium saucepan, and add a splash of water. Cook over medium low heat until blueberries have thawed, and cooked down into a sauce (ours takes about 5 minutes), then remove from heat & let cool before blending smooth. Transfer to container, seal and place in fridge until ice cream is ready

►When ice cream is frozen, pop out your ice cream cubes, and food process until smooth (or spin in your Creami)

►Into a loaf pan, alternate scoops of ice cream, blueberry sauce and mini marshmallows - at this point you can scoop & enjoy but it will be soft serve consistency. For hard scoop consistency, pop the loaf pan in the freezer for a few hours, then scoop (optional: top with leftover blueberry sauce if you have some, and more mini marshmallows), & dig in & enjoy!!

NOTE: if you use honey like us, you may be able to scoop it right from the freezer like we did. With other sweeteners, you may need to let the ice cream sit at room temperature for 5-15 minutes, for it to soften nicely, and allow easy scooping.

VEGAN: if you have access to vegan marshmallows, you can easily make this vegan by swapping honey to maple syrup or another sweetener

UPGRADE: level this up even more by making your own marshmallow fluff and stir it in before it sets, (but really it was delicious with just the minis, specifically requested by my daughter!)

Watch our step-by-step video here: https://youtu.be/MXK-2uaR9RY

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