Loaded with juicy fresh blueberries is this yummy and easy recipe for Egg-free Blueberry Ice Cream! Can be made without an ice cream maker and easy instructions are included.
Organic Blueberries were on sale last week so I loaded up on them as that doesn’t often happen. I decided to make some Blueberry Ice Cream as I made an egg-free version last year which the whole family enjoyed.
I think summer was already over when I made it then, hence, I didn’t immediately post the recipe but thought I would wait for the appropriate season.
Finally, summer is here and Blueberry season is at its peak! Since we are relocating to Connecticut pretty soon, I doubt if we’ll get the chance to do some blueberry picking. I feel sad as Michigan blueberries at their prime are simply the best. The blueberries are plump, juicy and simply scrumptious! Oh well, I may not be able to pick them straight from the tree but at least I can simply find them easily and so cheaply at the grocery stores.
So, this summer don’t miss the chance to load up on this super-food! I know ice cream is a dessert but at least you have an excuse as you are also eating perhaps the healthiest fruit on earth! So, it’s somewhat guilt-free, right? 🙂
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1 1/2 cup Blueberry Puree (from fresh or frozen blueberries)
3/4 cup Half and half (or whole Milk)
1 1/2 cups Heavy Cream
2/3 cup granulated Sugar
1/8 teaspoon Salt
1 1/2 teaspoons Vanilla Extract
Puree the blueberries. Strain. Measure about 1 1/2 cups.
Combine the half and half, heavy cream, sugar and salt in a mixing bowl. Mix using a wire whisk until the sugar is dissolved. Stir in the pureed blueberries and vanilla.
Pour the mixture into an ice cream maker and process according to the manufacturer’s instruction. I usually churn it for about 20 minutes on mine.
If you don’t have an ice cream maker, pour the mixture into a freezer-safe bowl and cover. I use a metallic mixing bowl and cover it with foil. Place in the freezer. Take the bowl out every 30 minutes thereafter (for at least 3 hours) and stir the ice cream using either a whisk or a handheld blender or beater. It is necessary to do this to prevent ice crystals from forming. Freeze the ice cream overnight or until hard.
Enjoy this egg-free and truly creamy-licious ice cream!
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