Healthy Blueberry Pie Ice Cream (High Protein & Dairy-Free)

if you’re craving a deliciously creamy treat that’s packed with protein and made dairy-free, this healthy blueberry pie ice cream is for you!

made in the ninja creami, this dessert blends sweet blueberries, plant-based protein, and a homemade blueberry jam topping for the perfect balance of indulgence and nutrition.

why you’ll love this blueberry pie ice cream

• high protein – each serving packs over 15g of protein, making it a satisfying and nutritious dessert.
• dairy-free & vegan – made with soy milk and coconut yogurt for a creamy texture without any dairy.
• naturally sweetened – uses an overripe banana and a touch of maple syrup in the homemade blueberry jam.
• easy to make – just blend, freeze, and spin in the ninja creami!

how to make healthy blueberry pie ice cream ingredients for the ice cream base:

• 1 cup frozen blueberries
• 1/3 cup dairy-free coconut yogurt
• 1 cup unsweetened soy milk
• 1 1/2 scoops vanilla protein powder
• 1 small overripe banana
• 1/2 tsp vanilla extract
• 1 tsp almond butter

for the blueberry jam (makes extra for storage):

• 10 ounces frozen blueberries
• 2 tbsp chia seeds
• 1 cup water
• 1 tbsp maple syrup
• 1 tbsp arrowroot powder

toppings per serving:

• 1 tbsp peanut butter
• 1/4 cup blueberry jam

instructions

1. blend & freeze – blend all ice cream base ingredients until smooth. pour into a ninja creami pint container and freeze for at least 12 hours.
2. make the blueberry jam – in a saucepan over medium heat, add the blueberries and water. cook for 5-7 minutes, stirring occasionally. stir in the maple syrup and chia seeds, then let simmer for another 2-3 minutes. dissolve the arrowroot powder in 1 tbsp water, then stir it into the jam.
3. cook for another minute until thickened. remove from heat and let cool. store extra in an airtight container in the fridge.
4. spin the ice cream – after freezing, process using the light ice cream setting. if needed, respin with a splash of soy milk for extra creaminess.
5. assemble & serve – top each serving with 1 tbsp peanut butter and 1/4 cup blueberry jam. enjoy!

no churn method

if you don’t have a ninja creami, you can still make this ice cream using a no-churn method.

simply blend the ice cream base ingredients together, pour the mixture into a loaf pan or a freezer-safe container, and freeze for about 4-6 hours, stirring every hour to break up any ice crystals.

once the ice cream is mostly frozen, you can mix in the chopped peanut butter cup pieces and let it freeze completely.

storage tips

• ice cream – store leftovers in the ninja creami pint in the freezer. re-spin before serving if needed.
• blueberry jam – keep in an airtight container in the fridge for up to one week.

nutritional benefits this ice cream isn’t just delicious—it’s packed with nutrients!

blueberries are rich in antioxidants, soy milk and protein powder add plant-based protein, and chia seeds in the jam provide omega-3s and fiber.

the peanut butter topping gives a boost of healthy fats to keep you satisfied.

healthy blueberry pie ice cream is the perfect way to enjoy a creamy, high-protein treat while staying dairy-free.

whether you’re looking for a post-workout snack or a refreshing summer dessert, this recipe is a must-try. enjoy every spoonful of this fruity, protein-packed indulgence!

macros per serving (including toppings):
calories: ~214
protein: ~15.1g
carbs: ~23.3g
fat: ~7.2g