This bright and fruity vegan ice “cream” is the perfect treat for a hot summer day! A big thank you to the lovely Jade from Panaceas Pantry for developing this recipe for us!

“The perfect summer dessert, and the most delicious combination of flavours – homemade ice-cream is, in my opinion, so much better than store bought, and it is pretty easy to perfect. I have paired seasonal blueberries with Queen Pure Maple Syrup and Queen Vanilla to create this refined sugar free ice-cream, and you can find all the variations over on my blog (including steps if you don’t have a ice cream maker, or prefer it in popsicle form).”

1 hour + 3 hours freeze


  1. 2 cups fresh or frozen blueberries
  2. ½ cup Queen Pure Maple Syrup
  3. 2 tsp fresh lemon juice
  4. 1 cup raw cashews, soaked for 3 hours
  5. 2 x 400mL cans full-fat coconut cream
  6. 1 tbsp (15mL) Queen Celebrating 120 Years Master Blend Pure Vanilla Extract
  7. 1 tbsp vodka (optional; see note)
  8. ¼ tsp salt
  9. Queen Unicorn Confetti Sprinkles


  1. Step 1

    The night before, prepare your ice-cream maker by placing in the freezer, and add the canned coconut cream to the fridge.

  2. Step 2

    The next day, drain cashews, and rinse well. Add cashews to a blender along with the remaining ingredients, and blend until smooth and uniform. Transfer the mixture to a large bowl, and set in the freezer for 30 minutes.

  3. Step 3

    Pour chilled ice-cream mixture into your ice-cream maker, and churn for 45 minutes (or follow the manufacturer instructions). At this stage, you will have what looks like soft serve ice-cream (and you can definitely serve it at this point).

  4. Step 4

    Add Unicorn Confetti, and allow to churn for a further few minutes, until incorporated, then transfer the ice-cream to a 2L capacity metal ice-cream tin (or loaf tin). Cover the top of the ice cream firmly with baking paper or a re-purposed, food-safe plastic bag, taking care to seal the ice-cream well to avoid ice crystals from forming. Freeze for 3 hours, then serve up in waffle cones or a bowl.

Note: Vodka doesn’t freeze (at least not until about -20 degrees C), so adding a small amount of this versatile alcohol to the mixture will alter how hard the ice-cream sets. You won’t taste it one tiny bit, and yes – the vodka will help to create a truly creamy vegan ice-cream!

Comments & Reviews

This looks amazing ! So wonderful to see such a rich psychedelic purple worthy of the great Prince 🎸 himself & for it to be vegan & using only natural berries as the colour ..really appeals to me.I’ d love to see you come up with a vegan salted caramel ice cream recipe ..I see so many similarities in these classic Aussie recipes to the recipes we grew up with here in the UK 🙂 x


I made this and it was delicious- nutritious. And it looks just like the picture! -will make again