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Blueberry ripple ice cream

Blueberry ripple ice cream

Blueberry ripple ice cream is the perfect tangy and yet addictive way to cool down this summer or if you need a treat then this recipe is for you. It’s been crazy busy and hot these past few weeks and a bowl of this ice cream seems to cure all of my worries. It’s tangy, smooth, and soothing, everything that I need my ice cream to be these days.

Blueberry ripple ice cream is the perfect tangy and yet addictive way to cool down this summer or if you need a treat then this recipe is for you. It’s been crazy busy and hot these past few weeks and a bowl of this ice cream seems to cure all of my worries. It’s tangy, smooth, and soothing, everything that I need my ice cream to be these days.

Recipe

Print Recipe
0
min
Prep Time
0
min
Cook Time

Serves

4-6 people

Difficulty

Beginner

Blueberry ripple ice cream

Blueberry ripple ice cream

Ingredients 

Ingredients 

  • 1 1/2 cup soaked cashews
  • 600ml can chilled Full fat coconut cream
  • 1/4 cup chilled aquafaba  (Chickpea brine ) 
  • 3/4 cup coconut sugar
  • 1/4 cup agave or maple syrup 
  • 2 cups fresh or frozen blueberries
  • 1 tbsp lemon juice
  • 1 1/2 tsp lemon zest
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar 
  • pinch of salt

Method

  1. Soak the cashews in water for three hours or in boiling water for thirty minutes. 
  2. Place the blueberries, lemon juice, lemon zest, and the agave in a saucepan and bring to a simmer until jammy, remove from the heat to let it cool completely. 
  1. Place the cashews in a high-speed blender and add about 200ml of the cooled coconut cream, the coconut sugar, vanilla extract, apple cider vinegar, salt and blend until smooth. 
  1. Whip up the rest of the coconut cream in a bowl and another bowl the aquafaba until fluffy, gently fold these two together, and then with the smooth cashew cream mixture and lastly fold in half of the cooled blueberry compote. 
  2. Pour the mixture into the ice cream mold you’d like to use, scoop on to the mixture dollops of the blueberry compote and extra lemon zest and make swirls with the end of a spoon. 
  3. Place in the freezer and remove every thirty minutes to an hour, mixing again to ensure you have a smooth ice-cream like texture, breaking up the ice particles or pour the mixture into an ice cream maker if you have one and follow the instructions accordingly. 
  4. Scoop and enjoy!

Notes:

  • Other fruits can be used for this recipe like raspberries, peaches, plums, and apples.
  • The ice cream is best served fresh and eaten within a weeks time.
  • Store in a glass container with a lid to ensure it stays fresher for longer.

Hope, you love this super easy and delicious recipe!

M*

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