It has been super hot and sticky here in Toronto so we've been riding our bikes to Delight (a local ice cream shop in town) to cool off and have a treat. The other day, I had their blueberry ice cream and it was so insanely good, it inspired me to create a homemade version without an ice cream machine, because I don't have one. I'm sure glad I did!
This ice cream is dairy-free, refined-sugar free and very easy to whip up!
What you can't see here is that I am salivating just looking at this. It turned out absolutely perfect. I only used a little bit of maple syrup, but if you have nice sweet blueberries, you probably don't even need to sweeten it at all. In the past when I've made ice cream, I add a banana for sweetness and texture but then it kinda takes over the taste, you know what I mean? Also, every time I have a recipe with bananas, I often get asked for a banana-free version!
This Blueberry Ice Cream is ...
Don't forget to watch the video! Walker had so much filming it. Plus, he added in that classic ice cream truck tune—I love it! I hope it brings you back to fun times as a kid hearing the ice cream truck come down your street. I have to admit though, I don't think I've bought ice cream from a truck my whole adult life haha!
When you're scooping out the ice cream, you'll have to let it sit for a while because if your freezer is anything like mine, it will be frozen into a solid block of deliciousness. Also, don't expect this to scoop out like dairy-based ice cream. It's more icy, and as a plus you don't have any chemical emulsifiers to smooth out the texture. Your microbiome thanks you! (Note: Emulsifiers in common foods especially ice cream, are known to reduce the diversity of your gut microbes).
Here's my recipe video!
Here's my recipe, and remember that my recipe cards are always printable.
Coconut butter/manna can be found in the health food store or sometimes it's in the natural foods section of a regular grocery store. It is optional in case you can't find any. I add it for an extra bit of creaminess!
The texture is somewhere between a sorbet and gelato/ice cream. If you want it more creamy, I would suggest using 2 cans of ONLY the full fat cream from coconut milk and NOT the coconut water in the can. This would yield a more creamy texture. You can also remove the shredded coconut but I like the texture it provides.
It's sooooo delicious! I'm excited for you to try it and report back how joyous your taste buds are.
Happy Summer, sweet friends! I gotta get back to my ice cream eating :)