Blueberries are the epitome of summer for me. I spent every summer growing up in Finland with my grandmother picking wild blueberries. There is nothing like blueberries that grow in the forest. This is my ode to summertime in the land of the midnight sun: Dairy Free Blueberry Ice Cream.
I can still remember the huge bucketfuls of blueberries that my grandmother would come back from the forest with. I can still taste the bowls of fresh blueberries and milk with just a titch of sugar sprinkled over that she used to serve all of us grandchildren. Pure heaven!
Food can be such a nostalgic thing. I can’t eat fresh berries with out thinking of my lovely long summers in Finland. Raspberries that were big enough to fit over each finger. Lingonberries growing on the side of the house. Tiny wild strawberries eaten on the side of the road. And of course, my favorite, the blueberries. There is something about the clean air and soil and the cool midnight sun nights that makes Finnish berries the best that you have ever tasted.
Luckily where I live now in Northern California, we have a local blueberry farm just minutes away. We look forward to when their roadside stand opens every year. I drove by the other day and had to stop. I have been thinking of doing a blueberry ice cream recipe since my oldest daughter’s father brought the most amazing blueberry ice cream to her high school graduation BBQ. I don’t eat dairy so I thought I would try to recreate the recipe using coconut milk. This is what I came up with:
I’m in love. Sweet flavors and healthy vitamins from the fresh blueberries. Tons of good for you fats from the coconut milk. A titch of added sweetness from the maple syrup. Takes me back to the heavenly feeling as a child, not a worry in the world, eating fresh berries from the forest. I was actually blown away at how creamy and rich this dairy free ice cream is. So simple!
You will need as ice cream maker for this blueberry ice cream recipe. THIS is the one that I have, and I absolutely love it. I highly recommend using fresh blueberries to get the best flavor. I used maple syrup for this recipe but you can experiment with coconut sugar, honey or even dates. I like to add a titch of grass fed gelatin to my ice creams for added texture and creaminess. This is totally optional, but I really like the end result.
- Bring blueberries, maple syrup, and salt to a boil in a medium pot. Turn down heat a bit and simmer softly for 3-4 minutes, until berries begin to pop open. Remove from heat and allow to cool slightly.
- For optional gelatin: Combine 1 TBS of gelatin with ¼ cup boiling water and whisk until gelatin is completely dissolved.
- Add blueberries mixture, coconut milk, vanilla extract, and optional gelatin to blender. Process until creamy smooth. Place into fridge until very cold, overnight is best.
- Pour into ice cream maker and process according to manufacturer's instructions.
- Serve immediately as soft serve. OR place into freezer safe container and freeze until firm enough to scoop. (I like to firmly press a piece of parchment paper over the top of ice cream to help avoid freezer burn.)
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MORE DAIRY FREE ICE CREAM RECIPES:
- Banana Ice Cream with Chocolate Shell from Stupid Easy Paleo
- The Best Ever Paleo Vanilla Ice Cream from The Paleo Mom
- Strawberry Coco-Banana Ice Cream from Savory Lotus
- Paleo Coffee Ice Cream from Rubies and Radishes
- Dairy Free Chocolate Ice Cream from The Spunky Coconut
- Piña Colada Ice Cream from Elana’s Pantry