Recently, at our local farmer’s market, we noticed that one of the vendors was selling her blueberries in 10lbs cases for $20 each… I don’t know about you, but it seemed like a steal to us, so we bought some… Ok. Actually, we bought 2 cases… Now, incase you were curious, once they’re no longer in the box, 20lbs of blueberries is A LOT of blueberries… How did we use up those berries, you ask?
None were wasted. Many were frozen, some were canned, there were blueberry smoothies and muffins, and handfuls were scooped from the fridge to nibble on (just as is). Our favourite use, though, was in this ice cream… Just sweet enough, and creamy without being overly rich, the berries were really allowed to shine in this summery dessert.
No ice cream maker was used to make this dessert. So no worries if you don’t have one 🙂
Blueberry Ice Cream
1 (13.5 ounce) can Coconut Milk, full fat
3 cups Fresh Blueberries
1/2 cup Maple Syrup
2 tbsp Canola or Grapeseed Oil*
1 tsp Vanilla
1/2 tsp Xanthan Gum
1/8 tsp Salt
If you have an ice cream maker and choose to use it, set it up to the manufacturer’s directions.
In a blender, blend the coconut milk and blueberries until as smooth as possible (I ran my blender 3 or 4 times).
Pour liquid through sieve, to remove larger pieces of berry skin. If you don’t mind the skin or are feeling lazy :-), go a head and skip this step.
Return the blueberry mixture to blender and add maple syrup, oil, vanilla, xanthan gum, and salt. Blend until thoroughly combined.
If you’re using an ice cream maker, follow the manufacturer’s directions from this point on.
If you’re using the food processor method, pour the mixture into shallow, freezer friendly containers or ice cube trays, and freeze until firm (this will take several hours).
Remove frozen mixture from containers and cut into ice cube size pieces (if you didn’t use an ice cube tray). Place cubes into food processor and process until smooth (similar texture to soft serve), stopping several times to scrap down the sides of the bowl and push larger chunks to the bottom. Transfer the mixture to a freezer friendly container and freeze until firm.
I found that the ice cream was soft enough to scoop straight from the freezer, but the texture was nicer (creamier) when allowed to rest at room temperature for 5 to 10 minutes before scooping.
Makes approximately 4 cups.
*Resist the urge to use coconut oil here, as canola or grapeseed lend a nicer texture to the finished product.