Blueberry Ice Cream is a very magical dessert. The color is absolutely stunning, the texture is so creamy, and the flavor is deliciously sweet. This show stopping egg free ice cream is one you’ll want to make again and again.
Let me be honest here. The color purple is my favorite color. When I say my favorite color, I mean I am obsessed.
I love it so so much, ever since I was a child. With that said, I am always looking for ways to incorporate purple into my diet.
Purple sweet potatoes, purple cauliflower, purple carrots and even purple cabbage.
But when it comes to desserts, the purple can be absolutely stunning. This Blueberry Ice Cream recipe by Epicurious, is no exception.
So how do we make this Blueberry Ice Cream?
We want to start with 2 cups of washed, picked over blueberries. That means literally go through them to make sure that none are moldy or bad.
Once that’s done, set your blueberries, sugar and salt in a medium sauce pan over moderate heat and bring to a boil. You want to be stirring the entire time and mashing the berries down with the back of a fork or a potato masher. Just be careful, blueberries stain.
Boil for about 5 min and then remove the pan from the heat to let it cool slightly.
Once the the blueberry liquid has cooled a bit, you’re going to pour it into a blender along with the milk. If you don’t have a blender, add the milk to the pan and use an immersion blender. Once blended together, stir in the heavy cream.
Strain your blueberries
Now we want to strain this to make sure there are no chunks. Pour the gorgeous purée into a bowl through a sieve or a mesh colander, pressing down on the solids with the back of a spoon.
I actually did this step twice because I wanted to make sure my ice cream would be as creamy as possible.
Once that is done, cover the bowl of the mixture with plastic wrap and refrigerate for at least 2 hours. I always like to refrigerate mine overnight.
Once chilled, turn on your ice cream maker. Yes, you will need one for this recipe but I will work on a no churn blueberry ice cream for the future. Freeze the ice cream according to the manufacturer’s instructions. I have this cuisinart ice cream maker...if you have one too, pour the liquid into the frozen freezer bowl and mix for about 15 minutes until it has thickened.
HOW TO MAKE THIS VEGAN
A lot of you have been asking how to make my ice cream vegan.
Here is the issue. Most vegan alternatives for making ice cream contain coconut and my son cannot have it.
Some contain legumes and he can’t have those either; therefore I am unable to have these products in my home to test for you guys.
Please keep in mind that I cannot test this out at my home due to my son’s allergies, so I can’t promise it will work and it will change the flavor since coconut has a unique taste.
But…these are my ideas for those of you who have been asking. Hope it helps.
VEGAN PRODUCTS TO TRY
Ideally, you should be able to swap out the heavy cream with a vegan heavy whipping cream.
This is not sponsored but the brand silk makes one.
It says it’s gluten free but I don’t see a certified label, so I would look into that if you have celiac.
As for allergens, it does contain coconut, sunflower and faba bean protein.
As for the milk, use a vegan milk such as coconut milk.
HOW TO ENSURE THE ICE CREAM IS VEGAN
- Use a dairy free heavy whipping cream.
- Use a vegan milk such as coconut milk.
STORING AND FREEZING
Store the ice cream in a 9x 5 loaf pan or in an airtight ice cream container. I love these.
If using a loaf pan, cover the top with plastic wrap and then aluminum foil.
The ice cream can be frozen for up to two weeks.
Transfer the ice cream to an airtight ice cream container and freeze for at least two hours. You can transfer the ice cream into a 9x5 loaf pan as well, but then cover with plastic wrap and then aluminum foil to prevent ice crystals.
And there you have it! The most gorgeous color ice cream I ever did see. Gluten free, nut free, egg free deliciousness that you’ll want to make again and again.
Blueberry Ice Cream
- 2 cups picked over blueberries
- ¾ cup granulated sugar
- ⅛ teaspoon salt
- 1 cup whole milk
- 1.5 cups heavy cream
- In a saucepan bring blueberries, sugar, and salt to a boil over moderate heat, mashing berries and stirring with a fork. Simmer mixture, stirring frequently, 5 minutes and cool slightly.
- In a blender (or you can use an immersion blender like I did) purée mixture with milk just until smooth and stir in cream. Pour purée through a sieve into a bowl, pressing on solids with back of a spoon. I ended up doing this step twice.
- Chill mixture, covered, at least 2 hours, or until cold, and up to 1 day
- Turn the ice cream maker on (follow the manufacturer’s instructions...I use cuisinart). If using cuisinart, pour liquid into frozen freezer bowl and mix for about 15 minutes until thickened.
- Transfer ice cream to an airtight container or if using a loaf pan, cover with plastic wrap and then aluminum foil. Freeze for at least two hours before eating. Enjoy!