Raw, Vegan Blueberry Ginger Ice Cream
4.75 from 4 votes

This vegan blueberry ginger ice cream is ready in ten minutes. Made with fresh, frozen fruit and a splash of plant milk—that’s it! A healthy and delicious summer treat.

Raw, Vegan Blueberry Ginger Ice Cream | The Full Helping

I’m really grateful for tonight’s post. Grateful because, as we speak, I’m diving into a bowl of the most wonderful, delicious raw, vegan blueberry ginger ice cream. I made it today without an ice cream maker, and in 10 minutes flat. That’s a win in and of itself, but it’s an even bigger win when there’s a final exam looming.

Taking a peek at this ice cream, you’ll notice that it’s not so different in appearance from my classic banana soft serve. The idea behind both is the same: simply whip up frozen bananas in a food processor until they reach creamy perfection. But in this version, you add both frozen blueberries and ground ginger (or fresh). I love making banana soft serve with different fruit mix ins. This is probably my favorite combination so far.

Blending Tips for Vegan Blueberry Ginger Ice Cream

Use a food processor if you have one

It’s not hard to make nice cream in a blender, but I think that a food processor creates a creamier result. When I make banana ice cream in my blender, it usually ends up being a little closer to a thick smoothie than ice cream. Nothing wrong with a thick smoothie, of course. But if you have a food processor, I’d recommend it here for a true soft serve consistency.

Add as little extra liquid as possible

When making your vegan blueberry ginger ice cream, try not to add too much non-dairy milk. The goal is to add just enough to get things blending without letting the ice cream become liquidy. This recipe calls for a little more non-dairy milk than regular banana ice cream, but you shouldn’t need more than 1/4-1/2 cup (maybe 3/4 cup if you’re using a blender).

Raw, Vegan Blueberry Ginger Ice Cream | The Full Helping

Quick & Easy Ice Cream Ingredients


I could probably title this recipe banana blueberry ginger ice cream, since there are as many bananas in it as blueberries! I recommend using ripe bananas. Be sure to peel and roughly chop them before freezing for easy blending.


I recommend frozen blueberries to keep the ice cream frozen. However, if you’d like to make this in a pinch and all you have are fresh blueberries, you can use those, too. If you use fresh berries, just omit the non-dairy milk from the recipe. The liquid from the fresh berries will make up for the liquid that you’d normally add if you used frozen berries instead.

Lemon + Ginger

Don’t skip the lemon in the recipe! It creates a wonderful, every-so-slightly tart counterpart to the natural sweetness of the fruit. I use ground ginger to make this vegan blueberry ginger ice cream, but fresh ginger will be great, too. If you have a juicer, you could also add two teaspoons of juiced ginger for a little extra spice.

Non-Dairy Milk

Pretty much any non-dairy milk of your choosing will work in the ice cream. I recommend oat, soy, or almond, but coconut and rice milk will also work well. You can also use a homemade, rat nut milk of your choice!

Raw, Vegan Blueberry Ginger Ice Cream | The Full Helping
4.75 from 4 votes

Vegan Blueberry Ginger Ice Cream

Author – Gena Hamshaw
Prep Time: 10 minutes
Total Time: 10 minutes
Yields: 3 servings


  • 2 large (or 3 small) ripe bananas, peeled, sliced, and then frozen
  • 1 cup frozen blueberries
  • 1/2 teaspoon ground ginger (more to taste; you can also use 2 teaspoons of fresh, finely minced ginger or ginger juice)
  • 2 teaspoons freshly squeezed lemon juice
  • 1/4-3/4 cup non-dairy milk


  • If you're using a food processor: Place bananas in a food processor and let the motor run till they've turned into soft serve. Be patient. It takes a minute or two, and the processor sounds like it's going to break, but it won't! When you have soft serve, add the blueberries, powdered ginger, 1/4 cup non-dairy milk, and lemon, and continue processing, until your mixture is creamy and scoops easily.
  • If you're using a high speed blender: Blend all ingredients together in a high speed blender. Start with 1/4 cup of almond milk and use the tamp to try to get the mixture going without adding too much liquid. Keep blending and tamping, adding the additional non-dairy milk as needed, till a thick and creamy consistency is achieved.

Vegan blueberry ginger ice cream close up

Storing vegan blueberry ginger ice cream

If you have leftovers, you can store the mixture in your freezer and give it a whirl in the processor or the blender before serving. If you don’t re-process or re-blend it, it’ll be a little “frosty.” If you do take the time to blend it again, it will seem as though you just prepared it.

This ice cream is shockingly delicious, given that no ice cream maker is involved and it’s also dairy free. The slight hint of ginger pairs beautifully with the blueberries, and the color is a beautiful blue violet. It may actually be my new favorite summer treat—right up there with berries and raw whipped cream!

And with that, my bowl of ice cream is done, and so is this post. Night, all.


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Recipe Rating

  1. Hi Gena,
    What is the nutritional value for the Blueberry ginger ice cream?

    Thank you

    • Hi Linda,

      I don’t calculate nutritional value for the recipes, but you can certainly try inputting the ingredients and calculate the values with a program like MyFitnessPal. I hope you enjoy!


  2. I made this tonight, and it was great! Sweet with a kick of the spiciness that is ginger, easy to make, and all with ingredients I have around the house anyway – our freezer is always stocked with blueberries, bananas and ginger. This recipe is practically custom-made for our household. Thank you!

    • It’s the large attachment that comes with the Vitamix — the long black one — to help push things around as they mix.

  3. this recipe seems very exelent but do you know that it is not totally vegan!
    Banana is not vegan if you buy it in store. Each producer, use a newspray-on coating designed to lengthen the shelf life of bananas which may contain animal parts.

  4. Greetings,
    This looks lovely. I absolutely adore all types of berries. I am a berry person. I know you are going to think I’m crazy but I would like an alternative to bananas. I do not like bananas. I never use bananas in my smoothies. Would mango or some other fruit work in its place? THX!

  5. Having this for breakfast, with lime instead of lemon juice and topped with crush almonds and sesame seeds. Holy moly, it’s amazing!

  6. This recipe is absolutely sensational! I served it for dessert for a dinner party this evening — 6 of us total, so I tripled the recipe. Everyone absolutely raved — even the non-vegans. Best “real food” dessert recipe I’ve found in a long time — and an added plus is that there is no added sugar. Thanki you — great to find your site!

  7. I just made a version of this based on the ingredients I had to hand. I used frozen strawberries in place of blueberries and ground almonds in place of soaked cashews – yum!!!!!

  8. I did this twice last week. The first time exactly as the recipe stated and it was great, but the second time I didn’t have any cashews on hand. So I used two tablespoons of full-fat coconut milk (just the thick, white part) instead of the cashews and almond milk and it was amazing! The coconut milk also kept it very smooth and easy to scoop even when frozen for a long time. Will definitely be doing this again with other fruit variations, but with the coconut milk. 🙂

  9. Hi, I tried out your recipe and it worked really well! I left the cashews soaked overnight and didn’t use ginger, but it came out quite delicious =] Thanks for the recipe, I will definitely be using it again!

  10. I just wanted to stop by and tell you that I’ve made this recipe at least half a dozen times since you published it, and it never gets old. Delicious and definitely sweet-tooth satisfying, it is quite possibly the perfect dessert. Thank you!

  11. Love your attitude of gratitude as always, Gena. Glad you’ve managed to stay safe during the storms as well.

    This ice cream sounds so incredibly decadent! I only wish I still had regular access to blueberries that don’t cost an arm and a leg (even frozen ones, sadly).

  12. You’ve since moved on to other posts so you may not sees this but I just had to let you know how scrumptious this dessert was! I made it for some non-vegan family members & it was an absolute hit! They kept commenting how great this frozen “yogart” was when I told them it was a healthy non-dairy dessert, they simply couldn’t believe it. The ginger/blueberry combo was definitely the main rave. Anyway, thanks for another great recipe.

  13. The colour in this treat is so rich, it makes you wonder why manufacturers add so many artificial colourings in our food in this case ice cream.

  14. That’s so pretty! I just ran out of blueberries but I had been making green smoothies with coconut water, kale, blueberries, and bananas and they were so delicious and the perfect way to cool me down in the afternoons.

  15. Beautifully written as ever, dear Gena. Perspective is such a fragile yet important thing to hold onto. These past few months, where I’ve been frequently overwhelmed by work and health panic, I’ve many times, almost daily, stopped myself by taking deep breaths and remembering how lucky I am to be someone with a high-responsibility job to be worried by, to even have a wild crazy adventure planned to be scared of losing. I think of how my friend who passed away would have given anything to have my “stresses”, and it makes the anxiety just disappear, at least become manageable.

    Also, I think I like this dessert even more than the more complex parfait you posted afterwards (I’m reading backwards, apparently). One-bowl creations are for me.

  16. Thanks Gena! Made this tonight and used my greenstar juicer. I substituted pecans because that’s what I had on hand. It was delish and my new favorite dessert! Thank you for your creative insight. I just love reading your blog. You are helping me so much during my journey to eating high raw!

  17. Thanks Gena for always inspiring us and reminding us to take a step back and appreciate everything in life! And we do appreciate all the amazing foods we eat and nourish our bodies with.
    And wow does that ice cream look incredible, the colors are just popping off the screen!! We need to get back into making ice cream, so simple and tasty 🙂

  18. I so appreciate this message. I know that I can get pretty precious about what I eat, what I don’t eat, etc and only sometimes recognize how lucky I am to have these choices to make, and the abundance to choose from. Thanks for the reminder to keep our perspective on the important stuff.

  19. A ice cream recipe that’s super gorgeous and healthy AND doesn’t require an ice cream maker? Sign me up! 🙂

  20. this looks great! i love to make fruit salad with blueberries, banana, and crystallized ginger, so i’m sure this combination in the form of ice cream must be amazing.

  21. This is gorgeous! I

    Thanks for the great reminder on having perspective. I always feel like things that go wrong are the end of the world, but there is always someone experiencing something much worse.

  22. Has anyone tried using cashew butter in a situation where you don’t have a Vitamix/high-speed blender but haven’t thought ahead to soak nuts? Maybe with a little more water/milk?

  23. What a lovely post, and what a gorgeous bowl of goodness! I’ve made something similar before, and I added a generous pinch of cardamom. It really brings out the blueberry flavour. Yum!

  24. I appreciate your gratitude, we could all so better with that, especially as you point out, we have so much access to food. I know I can be fairly liberal & experimental with my food choices, even on a limited budget. That IS a blessing.

    I can’t seem to get raw cashews in my new small, small town. Do you know if roasted works?

  25. Thanks for the gratitude reminder. I drove through some of the hard hit areas of the storms this past weekend. I, too, took a moment to put my complaints in perspective.

    You really can’t go wrong with the blueberry and ginger combo. I made a similar dish last summer but with a blueberry ginger sauce to top the banana soft serve. Great idea to add cashews to boost the already creamy texture of the soft serve. I am definitely trying this soon!

  26. I was just looking for a banana ice cream recipe I had starred a while back…Until I saw this! I have everything to make this today!!!thankyou:) I know what you mean about the power and losing perishables..In the grand scheme of things it’s not important but when it’s what you’ve budgeted for the week and it’s all you can get then yes it is very important. I have 4 kids and if all our stuff was lost for the week we would be screwed.would make for a very rough week. I am so glad you are safe and able to save your food:)

  27. I was going to send you a message this morning to check in and see how things were, so I was grateful for this post instead. Hope you’re hanging in there, but I feel ya. Losing power is the biggest stress in the world to me, only because I worry about the food, the waste and the money. No, it’s not life or death, but it is a practical problem (and food is so important to me.)

    But in the midst of this horrible heat wave and drought, it is so important to keep that perspective. There are certain things we can do to adjust, but ultimately, we cannot control the universe and what it throws at us (or takes away.) Glad to know you’re back up and running and safe. My thoughts are with those who aren’t quite yet…

  28. I totally saw this last night before I went to sleep and didn’t even realize this morning when I made blueberry coconut fro yo that I was subconsciously thinking of this! I can’t wait to try the real version now since I love ginger!

  29. Being grateful is important. I do try to be thankful for everything in my life everyday, but there are things I do take for granted without always realizing it.

    The ice cream looks so delicious, I’ll definitely have to try it out soon!

  30. Happy to hear you’re safe, sound and well fed. Taking time to relish in our gifts can turn almost any situation around. Thank you for sharing your perspective and this spectacular dessert.

    Love you lady.

  31. Wise words, wise woman!

    I love that I can make this ice cream right now, because you use ingredients that many of us keep on hand. Can’t wait!

  32. What a great post! Sometimes we all need to be reminded to put things in perspective. I love the quote “Everybody wants happiness, no one wants pain, but you can’t have a rainbow without a little rain.” Your ice cream epitomizes this. I can’t wait to try it (with New Jersey blueberries as soon as next week, woohoo!) and will think about your profound words when I eat it. (Or before I eat it, while I eat it I may be too busy making sounds of extreme enjoyment 🙂 On a very, very trivial note, think (soaked) almonds will work here to replace the cashews? Glad you made it out OK, and good luck with the rest of your works, I hope you will get to play outside a bit this summer, you deserve it! Bisous

  33. What a beautiful post about gratitude! The ice cream looks scrumptious! I look forward to making some soon! Thank you!!

  34. Blueberry and ginger what a fantastic combo,,,,just finishing up a blueberry/coconut milk recipe from Diet/dessert/dogs,,,I could definately use some more this week. Thx

  35. That looks amazing, and I can’t wait to try it.

    And your message is well taken. We all need a reminder about how lucky we are in life. And…. good luck on that final!

  36. I cannot wait to get home to my blender and food processor… I’m having a serious case of food envy! Cannot wait to see what you have whipped up for Wednesday.

  37. It really does give you perspective on things doesn’t it.
    My family isn’t religious and have never said grace before a meal but I try to stop before a meal and think about how lucky I am to be alive and on the mend to being health (I don’t focus on material things).
    Its such an important act to do.
    This ice cream looks amazing! Surprisingly I made a very similar ice cream to this last night! will try it with the ginger tonight 🙂

  38. Yuuum…

    I hear you on the food thing too. I had to throw out everything in my fridge + freezer. I’m going on day 3 without power and feel ridiculously blessed that almost family + my brand new classmates have offered to open their homes (and kitchens) to me.

    That being said, I needed this reminder tonight. I had my first day of classes today and am just feeling totally ungrounded + lost. Thank you for reminding me that I am so blessed in so many ways, from having a cool + comfy place to stay to a boyfriend who insisted I take some money to buy the extra groceries I need to fill in while I’m not at home to tons of people simply asking if I’m ok.

    Thanks Gena. 🙂

  39. I have finally taken a liking to ginger thanks to green juice – so I will for sure give this a shot. And thanks for making it without an ice cream machine 🙂

    I am also very glad to read your first few paragraphs – I take food for granted, too, when I spend an unnecessary amount of time stressing about its health or sugar grams. I feel like the food blog world doesn’t address this enough – the amount of privilege in regards to food and healthy food access – so it makes it seem easy for everyone to eat healthy plant food all the time, where in some places, it might not be.

  40. Wow. That looks beautiful and sounds delicious. I love how blueberry and ginger taste together. My typical hot cup of tea is celestial seasonings blueberry with some fresh ginger, and stevia. yum!
    Can’t wait to try this.