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Blue Moon Ice Cream

  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 1 quart 1x


This dairy-free and egg-free blue moon ice cream is a Midwest favorite. The color is over the top, but the flavor is sweetly subtle. 


  • 3 cups vanilla dairy-free creamer 
  • 20 regular sized marshmallows 
  • a pinch of nutmeg
  • 1/8 teaspoon lemon oil
  • Blue food coloring ( I used Amerigel color in sky blue)


  1. Put the marshmallows in a big microwave safe bowl (I have an 8 cup Pyrex that is perfect for this)
  2. Heat for 1-2 minutes, until soft and puffy.
  3. Whisk the soft marshmallows with 1/2 cup creamer until smooth. You may have to return the mixture to the microwave for another minute or so to get the marshmallows to fully melt into the creamer.
  4. Add the remaining 2 1/2 cups of creamer, nutmeg, lemon oil and enough blue color to do the job.
  5. Whisk until smooth and the marshmallows are all melted.
  6. Cool the mixture down in the freezer or refrigerator before pouring into an ice cream maker to freeze. I have a Cuisinart that is wonderful.


Lemon oil is not the same as lemon extract. Extract would produce a very artificial lemon flavor.

You can use plain dairy-free creamer, just add 1/2 cup sugar and 1 t. vanilla to the ice cream mix before churning.

If you can’t find any creamer, just use regular dairy-free milk of your choice, but add 1/2 cup sugar, 2 T. oil, and 1 t. vanilla to the mix before churning. 

  • Category: Dessert
  • Method: Freezer
  • Cuisine: American

Keywords: dairy-free ice cream recipe, dairy-free summer dessert