Blueberry Lemon Ice Cream
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If you love blueberries and if you love ice cream, you just might like this Blueberry Lemon Ice Cream! The great thing, well one of the many great things about this recipe is that you don’t need to feel guilty for indulging in it! It is made with pure, nutritious and delicious ingredients.
- 2 3/4 cups raw Brazil Milk
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- 2 1/2 cups fresh, young Thai coconut meat
- 1/3 cup raw agave nectar
- 1 Tbsp raw yacon syrup
- 1 Tbsp raw honey
- 2 tsp vanilla extract or 1 vanilla bean pod (using only the seeds scrapped from the inside of the bean)
- 2 Tbsp raw cold pressed coconut oil
- 1/4 tsp Himalayan pink salt
- 2 cup frozen blueberries, thawed
- 1 cup Lemon Vanilla Frosting
- In a high-speed blender, combine the milk, coconut, sweeteners, vanilla, coconut oil, salt, blueberries and frosting. Blend until nice and creamy.
- Due to the volume and the creamy texture that we are going after, it is important to use a high-powered blender. It could be too taxing on a lower-end model.
- Blend until the filling is creamy smooth. You shouldn’t detect any grit. If you do, keep blending.
- This process can take 2-4 minutes, depending on the strength of the blender. Keep your hand cupped around the base of the blender carafe to feel for warmth. If the batter is getting too warm. Stop the machine and let it cool. Then proceed once cooled.
- Place the blender carafe in the fridge or freezer for 1 hour.
- If chilled in the fridge it can stay in there for up to 8 hours. But don’t leave in the freezer more than an hour or it will freeze solid.
- Once chilled pour the batter into the ice cream maker and follow the manufacturer’s instructions.
- Just before the ice cream machine is done running, additional whole blueberries if desired.
- It is best to take the ice cream out of the freezer for about 10 minutes ahead of time so it can have a chance to soften.
- Eat within 1 month.
Freezing Suggestions for Ice Cream:
- Use ice cream machine. Follow manufactures directions.
- Freeze in popsicle molds or 3 oz Dixie cups with a popsicle stick inserted.
- Pour ice cream into a freezer safe container and stir occasionally as it freezes.
- Freeze the ice cream in individual sized portions. I use either 4 oz mason jars or single serving ice cream containers.
- Store the ice cream in the very back of the freezer, as far away from the door as possible. Every time you open your freezer door you let in warm air. Keeping ice cream way in the back and storing it beneath other frozen-sold items will help protect it from those steamy incursions.
- Ice cream is full of fat, and even when frozen, fat has a way of soaking up flavors from the air around it—including those in your freezer. To keep your ice cream from taking on the odors, use a container with a tight-fitting lid. For extra security, place a layer of plastic wrap between your ice cream and the lid.
- To soften in the refrigerator, transfer ice cream from the freezer to the refrigerator 20-30 minutes before using. Or let it stand at room temperature for 10-15 minutes.
- For more tips on making raw ice cream, click (here).