It’s officially blueberry season as of last week. And amazingly enough, we actually went blueberry picking this year. For the first time ever. Though we had a minor disaster while blueberry picking, we still came home with plenty of berries both to eat and to have fun cooking with.
Of course when I asked what we could make, the first answer was “scones!” which I found an interesting choice. Following closely on the heels of scones, however, was ice cream. Oh absolutely. Blueberry ice cream? I’m all over it!
Granted, with Little Miss’s dairy allergy, I didn’t make a true “ice cream” although you could easily switch out the coconut or rice milk and coconut oil for whole milk and cream to make it an ice cream. But I have to admit, the coconut oil is pretty amazing in it – and you have heard how it’s the new “superfood” right?
2 c blueberries
2/3 c sugar
1/4 c water
1 T lemon juice
2 1/4 c rice milk (or whole milk)
1/4 c coconut oil (or heavy cream – personally, I would go 2 c milk and 1/2 c cream or more)
Make a blueberry syrup that will be the base of your sorbet to really amp up the flavor. Add the blueberries, water, sugar, and lemon juice to a heavy saucepan and turn the heat to medium. As the berries begin to heat up, use the back of a fork to smash them.
Bring the mixture to a boil, then keep stirring for a minute before reducing it to a simmer. Let it simmer, stirring periodically, for five minutes until the mixture has thickened slightly and it has darkened in color. You want it to start to stick to the back of a spoon. At this point, remove it from the heat and let it cool a little.
In a blender, add the rice/coconut/almond milk and coconut oil (or milk and cream) and the blueberry mixture. Blend it on high to ensure the blueberries are completely liquefied. This is where a blender like a Vitamix makes things much easier. If your blender leaves some skins intact, go ahead and simply strain the mixture to remove them.
Let the blueberry base cool in your fridge for at least four hours or overnight. The more you let it fully cool, the better your sorbet or ice cream will turn out. Once it has fully chilled, place it in your prepared ice cream maker, and let it church for 7-10 minutes, until it is nice and thick.
Pour it into a storage container and place it into your freezer until you’re ready to eat it. When you are ready to enjoy it, let it warm up at room temperature for about 10 minutes to make it easier to serve.
- 2 c blueberries
- 2/3 c sugar
- 1/4 c water
- 1 T lemon juice
- 2 1/4 c whole milk
- 1/4 c heavy cream
- Make a blueberry syrup: Add blueberries, water, sugar, and lemon juice to a heavy saucepan and turn heat to medium. As berries begin to swell, use the back of a fork to smash them.
- Bring mixture to a boil for one minute then reduce to a simmer. Let simmer, stirring periodically, for 5 minutes until mixture thickens slightly and darkens in color. Remove from heat.
- In a blender, add milk and cream and blueberry mixture. Blend on high. Strain mixture if needed.
- Let base cool in fridge for at least 4 hours or overnight. Place chilled based in ice cream maker, and churn 7-10 minutes, until thick.
- Pour into storage container and place it into freezer. Let warm up at room temperature for about 10 minutes to make it easier to serve.
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Nutrition Information:Yield: 8 Serving Size: 2 scoops
Amount Per Serving: Calories: 154Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 33mgCarbohydrates: 26gFiber: 1gSugar: 24gProtein: 3g
This site uses an outside source to provide nutrition. If you need exact details, please calculate yourself.