2 cups wild blueberries or blueberries
1/2 cup tahini
1 cup coconut milk
zest and juice of two limes
1-2 tablespoons agave syrup
1 bar of white chocolate (for vegetarian version) optional
It is the ice cream that helps us keep cool during the hot summer. Despite the summer being cool this year I discovered the passion for making ice cream. This year is the first time I used the ice cream maker ever – and I have had it for many years now! July here is not only the the month of bloomig linden trees but the forests full of wild blueberries. I have already made salted linden honey ice cream and it was spectacular! And I used the blueberries to make the ice cream here, the vegan version. Not too sweet with a deep blueberry and lime aroma. This is the ice cream I made in the ice cream maker, what resulted in the creamiest ice cream ever. A true treat!
Rinse the blueberries under running water and put them into a saucepan. Bring to a boil then reduce the heat and add to the saucepan the coconut milk, tahini , optionally – white chocolate broken into smaller pieces, zest and lime juice and agave syrup. Cook over low heat until the berries fall apart. Check the sweetness and correct by adding agave syrup. Remove the pan from the heat and put aside to cool. Then transfer into a blender and mix until smooth.
Version 1 – no ice
Put the cream into a flat container or a zip lock bag. Freeze overnight or for a minimum of 3-4 hours. Break the frozen cream into smaller pieces, put into a blender and blend until smooth and fluffy.
Version 2 – ice cream
Put the cream into a container and chill in the refrigerator overnight. Follow the instruction for the ice cream maker. Transfer the ice cream into the container and store in the freezer.
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